Quick and Easy Salted Roti

1.In a large mixing bowl, combine the all-purpose flour and salt, mixing well to ensure the salt is evenly distributed.

2.Add the oil to the flour mixture and rub it in with your fingers until the mixture resembles coarse crumbs.

3.Gradually add water, a little at a time, mixing with your hand or a spoon until the dough starts to come together.

4.Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

5.Cover the dough with a damp cloth or plastic wrap and let it rest for at least 20-30 minutes. This helps to relax the gluten and makes rolling easier.

6.After resting, divide the dough into 8 equal portions and shape each portion into a ball.

7.On a lightly floured surface, take one ball of dough and flatten it slightly with your palm. Roll it out into a thin circle, about 6-8 inches in diameter, using a rolling pin. Make sure to keep the surface and the dough lightly floured to prevent sticking.

8.Heat a thava or a flat skillet over medium-high heat until hot. Place the rolled-out roti on the hot thava.

9.Cook the roti for about 30 seconds or until small bubbles start to form on the surface. Flip it over and cook the other side for another 30 seconds.

10.Press down gently with a spatula or a clean cloth to help the roti puff up. Cook for an additional 10-15 seconds until golden brown spots appear on both sides.

11.Remove the roti from the thava and keep it warm in a clean kitchen towel. Repeat the process with the remaining dough balls.