Protein-Packed Vital Gluten Roti

1In a large mixing bowl, combine the whole wheat flour (1 cup), vital wheat gluten (¼ cup), soy protein isolate (¾ cup), and salt (½ teaspoon). Mix well to ensure even distribution of the dry ingredients.

2Make a well in the center of the dry mixture and add the olive oil (1 tablespoon) and warm water (½ cup) gradually.

3Using your hands or a wooden spoon, mix the ingredients together until a dough begins to form. If the dough is too dry, add a little more water (½ cup), one tablespoon at a time, until it reaches a soft but not sticky consistency.

4Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.

5Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes. This allows the gluten (¼ cup) to relax, making it easier to roll out.

6After resting, divide the dough into equal portions (about 6-8 pieces depending on your preferred size). Roll each piece into a ball.

7On a lightly floured surface, take one ball of dough and flatten it slightly with your palm. Using a rolling pin, roll it out into a thin circle, about 6-8 inches in diameter. Repeat with the remaining dough balls.

8Heat a non-stick skillet or tava over medium-high heat. Once hot, place the rolled-out roti onto the skillet.

9Cook for about 1-2 minutes on one side until small bubbles form, then flip it over and cook for another 1-2 minutes until golden brown spots appear on both sides.

10Remove the roti from the skillet and keep it warm in a clean kitchen towel. Repeat the cooking process for the remaining rotis.

11Serve warm with your favorite curry, yogurt, or chutney.