Cheesy Roti Delight

1.In a large mixing bowl, combine the whole wheat flour, salt, cumin powder, and red chili powder. Mix well to combine the dry ingredients.

2.Gradually add water to the flour mixture, kneading until you form a soft and pliable dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

3.After resting, divide the dough into equal-sized balls (about the size of a golf ball).

4.Take one dough ball and flatten it slightly with your palms. Dust it with a little flour to prevent sticking.

5.Using a rolling pin, roll out the dough ball into a thin circle, about 6-8 inches in diameter.

6.Sprinkle a generous amount of grated cheese over half of the rolled-out dough circle.

7.Fold the other half of the dough over the cheese to create a half-moon shape. Press the edges to seal the cheese inside.

8.Heat a skillet or tawa over medium heat. Once hot, place the stuffed roti on the skillet.

9.Cook for about 2-3 minutes on one side until golden brown, then flip it over and cook for another 2-3 minutes on the other side, adding a little butter or ghee to the edges if desired.

10.Once both sides are golden and the cheese is melted, remove the roti from the skillet and keep it warm in a towel. Repeat the process with the remaining dough balls.

11.Serve the cheesy roti hot with your favorite chutney or yogurt.