• Whole Wheat Flour – 2 Cups
  • Water – 1 ¼ Cup


Sift the flour into a parath or a large mixing bowl. Make a well in the centre and gradually add the water, incorporating it into the wheat. Knead to make a firm but pliable dough. Leave to rest for about ½ an hour in a covered container.

This dough can be used for Rotis or Parathas. It will make about 12 – 13 Rotis.

Divide the dough into 12 or 13 balls. Put the tawa on the fire to heat.

Spread some dry flour on the rolling board so that the ball of dough doesn’t stick when it is being rolled out. Roll a ball of dough with a rolling pin till it is quite thin. Place on the hot tawa for about a minute. Then turn the roti and heat the other side for another minute or so. Carefully place it on the flame. It will puff up. Turn it with a pair of tongs or chimta for direct heat on the other side. Serve immediately. Rotis can also be kept soft wrapped in a napkin or closed container if served later.

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