Protein-Packed Vital Gluten Roti

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

2.Make a well in the center of the dry mixture and add the olive oil and warm water gradually.

3.Using 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, one tablespoon at a time, until it reaches a soft but not sticky consistency.

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

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

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

7.On 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.

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

9.Cook 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.

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

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