Thin puffed whole wheat flour flat bread
- 1 cup chapatti or whole wheat flour, see Note
- ¼ teaspoon salt (optional)
- 3 teaspoons olive oil
- Water as needed
- ½ cup or more all purpose flour for dusting and rolling
- ⅛ cup or less ghee or melted butter for brushing (optional)
- Combine flour, salt and 2 teaspoons oil in a mixing bowl with hands. Gradually add water and knead into soft and smooth dough. Cover with a plate or a kitchen towel and let it stand for ½ to 1 hour.
- Once dough is rested, pour 1 teaspoon oil over dough and knead it few times until smooth. Divide dough into 12 to 13 equal size portions and roll them into small radish size balls.
- Put about half a cup of all purpose flour in to a pie dish or a plate. Roll a dough ball into flour. Start heating a skillet or a griddle on medium high heat. Put the dough ball on a wooden or marble or smooth cutting board and make dough flat with palm of hand. Roll the flatten dough into flour on both sides. Gradually, start rolling the dough with a rolling pin and roll into a 4 inch diameter circle (like a small tortilla, but thinner than tortilla). As soon as dough starts sticking to a board, roll both sides of dough into flour.
- Transfer it to heated skillet or a griddle and cook it on one side for 30 seconds to a minute or until small bubbles appear on surface. Flip it and cooked it on other side for 40 seconds to a minute. Remove a skillet or a griddle from heat and increase heat to high. Put the first side of rotli on open flame and let the rotli puff up. Flip it to other side and let it cook for a 10 to 20 seconds. Remove from heat. Replace a skillet or a griddle over medium heat. Dust off extra flour from rotli and brush the first side with ghee or melted butter. Transfer to a plate. Repeat the process with remaining dough balls. Stack cooked and brushed rotli. To keep rotli warm, wrap it in kitchen towel. Serve warm with a vegetable or a bean dish.
Chapatti flour is available in Indian grocery stores.