Soft and thin whole wheat flatbread, usually puffed up on an open flame.
Prep: 30 minutes
Cook: 40 minutes
Serves: 20 people
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How to Prepare
In a large mixing bowl, combine 10 cups of whole wheat flour with a pinch of salt.
Gradually add water (approximately 4-5 cups) and knead into a soft, pliable dough. Cover and let it rest for 20 minutes.
Divide the dough into 40 equal portions and roll each portion into a small ball.
Dust a rolling surface with flour and roll each ball into a thin, round disc (about 6 inches in diameter).
Heat a flat griddle (tawa) over medium heat. Place a rolled roti on the hot tawa.
Cook for about 30 seconds until small bubbles appear, then flip it over.
Cook the other side for another 30 seconds, then use tongs to place the roti directly on an open flame (if using a gas stove) for a few seconds until it puffs up.
Remove from flame, brush with ghee if desired, and keep warm in a covered container. Repeat for remaining rotis.