Cooking time - 15 minutes
Whole wheat flour - 1 1/2 cup
All purpose flour - 1/2 cup
Salt - 1 tsp
Sugar - 1/2 tsp
Baking powder - 1 tsp
Yogurt - 1/4 cup
Oil - 2 tspn
Warm water - for kneading
Whole wheat flour for rolling
- Mix the flour, baking powder, sugar, and salt together.
- Next add the oil and yogurt and mix to make crumbly dough.
- Add water as needed and mix to make smoother dough.
- Knead the dough for about a minute in oil. Set the dough aside and cover it with a damp cloth.
- Let the dough rest for at least 1 hour.
- Heat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot. Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor. if you are using a pizza pan you can directly place the rotis.
- Next turn the oven to broil.
- Divide the dough into equal parts.
- Roll each dough piece into a smooth ball and press flat. Take each ball and press it into the dry flour on both sides makes it easy to roll.
- Roll each dough piece into 6-inch circles.
- If the dough sticks to the rolling pin or rolling surface, lightly dust the dough with dry flour.
- You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. The roti will take about 2 minutes to cook, depending upon your oven. After the roti is baked, there should be golden brown color on top. Flip the roti so that the other side gets cooked.
- Take roti out of the oven and brush lightly with clear butter (ghee).
- Wait for 2 to 3 minutes before baking the next roti to allow the oven to reheat.
Serve hot with any gravy of choice.