Traditional Atta Roti with Garlic and Cumin

1.In a large mixing bowl, combine the whole wheat atta and salt.

2.Add the finely minced garlic and cumin seeds to the flour mixture, stirring well to distribute evenly.

3.Gradually add warm water little by little while mixing the dough with your hand or a spoon until it starts to come together.

4.Add 1 tablespoon of vegetable oil or ghee to the dough and knead it thoroughly for about 8-10 minutes until the dough is smooth, soft, and pliable. If the dough feels sticky, sprinkle a little more atta and continue kneading.

5.Cover the dough with a damp cloth and let it rest for 20-30 minutes to hydrate and relax the gluten.

6.After resting, divide the dough into 8 equal-sized balls and lightly dust each ball with atta.

7.On a clean flat surface, roll out each ball into a thin, round roti about 6-7 inches in diameter, dusting with atta as needed to prevent sticking. Ensure the garlic and cumin are evenly distributed in the dough for flavor.

8.Heat a flat griddle or tawa over medium-high heat until hot.

9.Place one rolled roti on the hot griddle. Cook for about 30 seconds or until you see bubbles forming on the surface.

10.Flip the roti and cook the other side for another 30 seconds. Press gently with a spatula or cloth to encourage puffing.

11.Flip again and cook for a few seconds until both sides have golden brown spots and the roti is cooked through.

12.Remove from the griddle and brush lightly with ghee or butter if desired.

13.Repeat the process with the remaining dough balls.

14.Serve the garlic and cumin atta roti hot with your favorite Indian curries or dals.