Homemade whole wheat tortilla (roti/chapati)

Ingredients:

2 cups Fine whole wheat flour (Atta) 

1-2 cup Warm water 

Recipe: 

1. To fine wheat flour add warm water little by little and start mixing water with flour with fingers.

2. In a minute or so, the flour starts binding together in portions that comes in contact with water. 

3. Add little water to the dry flour, with fingers work/knead to bring this wet flour to bind the already combined flour, slowly forming a ball called dough. as needed add water little by little. 

4. Once all the flour has combined, knead dough with fist. Kneading makes soft Rotis/phulkas/ tortilla. 

5. Cover with a lid and leave it in refrigerator until ready to make roti.

Usually its better to leave for 20- 30 mins or longer but I am not stressing on time because it may sound too elaborate and sometimes you dont have time to wait. The wait period is not mandatory but it does immensely help to make soft roti/phulka. 

Please know:

* It is preferred not to add water to make the flour wet all at once. The trick is to add little water, bind the flour and then add more water to bind some more dough. Repeat the process till all the dough combines together. 

* Excess water will make dough too soft and sticky. 

Making rotis: 

1. Roll a golf ball sized dough

2. While rolling use dry wheat flour as needed to make roti of desired size. 

3. To preheated tawa place the roti and briefly cook the bottom side 

4. Turn the roti to cook the uncooked side.

5. Now turn the roti upside down again to recook the side in Figure 4. 

6. Press on the roti with a cloth to let it rise evenly through the entire roti. Be careful not to burn your hand with hot tawa and steam. VERY HOT!! 

7. Voila! The puffed up roti called Phulka is ready to serve, add ghee or butter and serve!