Tawa Roti

🔥 Prep

• Measure out 250 g wheat flour into a large mixing bowl and add 0.5 tsp salt.
• Add 1 tbsp ghee to the flour mixture.
• Measure 120 ml water, then gradually pour into the bowl while stirring.
• Knead the dough for about 5 minutes until smooth and elastic, then let it rest covered for 15 minutes.
• Divide the rested dough into 6 equal portions (≈40 g each) and roll each into a ball.

🔥 Cook

• 1. Heat a tawa (flat griddle) over medium heat until hot (a few drops of water sizzle and evaporate).
• 2. Take one dough ball, flatten slightly, and roll into a circle about 6‑8 inches diameter using a rolling pin, dusting lightly with flour as needed.
• 3. Place the rolled roti on the hot tawa and cook for 30 seconds until small bubbles appear on the surface.
• 4. Flip the roti and cook the other side for 30 seconds until light brown spots form.
• 5. Increase the tawa to medium‑high heat and press the roti gently with a clean cloth or spatula; it should puff up within 10‑15 seconds.
• 6. Flip again and press the other side for another 5‑10 seconds to ensure even cooking.
• 7. Remove the roti from the tawa and immediately brush the hot surface with 1 tsp ghee (or as desired) while still on the plate.
• 8. Repeat steps 2‑7 for the remaining dough balls, keeping the cooked rotis warm in a covered container.

🔥 Serve

• Serve the tawa roti hot, straight from the griddle, with a dollop of butter or ghee on top.
• Pair with North Indian curries such as dal makhani, paneer butter masala, or vegetable korma.
• Accompany with sliced onions, lemon wedges, and green chili for extra zest.