Thin puffed whole wheat flour flat bread
- 1 cup whole wheat flour (best is Indian chapatti flour)
- ¼ teaspoon salt (optional)
- 3 teaspoons olive oil
- Water as needed
- ½ cup or more all purpose flour for dusting and rolling
- Ghee as needed for spreading (optional)
- Combine flour, salt and 2 teaspoons oil in a mixing bowl with hands. Gradually add water and knead the flour until it makes soft and smooth dough. Cover with a plate or a kitchen towel and let it stand for ½ to 1 hour.
- Pour 1 teaspoon oil over dough and knead it few times until smooth. Divide dough into 12 to 13 small radish size balls.
- Put about half a cup of all purpose flour in to a flat dish. Dip one ball into flour and make a round by rolling between palms of hands. Start heating flat pan on medium high heat. Put the round dough on a flat wooden or marble or smooth cutting board and make dough flat with palm of hand. Dip the flat round into flour on both sides. Gradually, start rolling the dough with a rolling pin and dipping in to flour on both sides as soon as dough starts sticking to board and roll into a round shape (like a small tortilla, but thinner than tortilla), 1 to 1 ½ minutes.
- Transfer it to heated pan and cook it on one side for 30 second to a minute or until small bubbles appear on surface. Flip it and cooked it on other side for 30 seconds to a minute. Remove pan from heat. Put the first side of rotli on open flame on high heat and let the bread puff. Flip it to other side and let it puff for a 10 to 20 seconds.. Remove from heat. Replace pan over medium heat. Dust off extra flour from rotli and brush the first side with ghee. Repeat the process with remaining dough rounds. Serve warm with a vegetable or bean dish. To keep rotlies warm, wrap it in kitchen towel.