Ingredients
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1
-
1/2
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-
-
-
-
-
-
-
-
-
-
-
-
Directions
Steps
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1
Done
|
In a Large Bowl, Add the Flour, Making a Small Depression in the Centre. |
|
2
Done
|
Pour 1/4 Cup Water Into the Flour and Start Mixing With the Flour Until the Mixture Resembles a Coarse Meal. |
|
3
Done
|
Add Remaining Water as Required, Until the Flour Comes Together to Form a Dough. |
|
4
Done
|
If the Mixture Is Too Dry and Falls Apart, Add Some More Water; If It Is Too Sticky and Sticks to Your Fingers, Dust It With Some More Flour. |
|
5
Done
|
Now Knead the Dough Well For About 5 to 10 Minutes; the More You Knead It, the Softer Your Rotis Will Be. |
|
6
Done
|
Cover and Keep Aside For 15 to 20 Minutes. |
|
7
Done
|
Heat a Heavy Skillet on a Low Flame. |
|
8
Done
|
Meanwhile, Divide the Dough Into 6 Lemon-Sized Balls and Roll Into 7-Inch Circles on a Generously Floured Board Using a Rolling Pin, Adding Sprinklings of Flour to Keep the Roti from Sticking to the Rolling Pin. |
|
9
Done
|
Once the Skillet Is Sufficiently Hot, Place One Roti on It and Increase the Flame to Medium-High. |
|
10
Done
|
After About 20 Seconds, Turn the Roti and Cook on the Other Side. |
