Romali Roti (Plain, Palak, Pudina)

How to Prepare

1. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt for the plain variant. For Palak variant, add spinach puree. For Pudina variant, add mint puree.
2. Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 30 minutes.
3. Divide the dough into 60 equal portions (20 rotis per variant).
4. Roll each portion into a very thin, almost translucent circle, about 10-12 inches in diameter, using a rolling pin and dusting with flour as needed.
5. Heat a tawa over medium-high heat. Place the rolled roti on the hot tawa.
6. Cook for 10-15 seconds on one side until small bubbles appear, then flip and cook for another 10 seconds. Optionally, flip again and press lightly with a cloth to puff it up.
7. Remove from tawa, fold into a semi-circle or roll, and serve hot with curry or dal.