Ingredients:
- Whole Wheat Flour, 2 cups
- Salt, 1 tsp
- Water, 3/4 to 1 cup warm
- Oil, 2 tsp
Steps:
- Mix flour and salt in a bowl. Add a bit of the warm water and the oil. Mix with your hands to combine.
- Continue adding water, mixing constantly with hands until a soft and slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and continue kneading until the dough is very soft and pliable.
- Divide the dough into 8, roughly even, sections. Roll each section into a ball.
- Flatten each ball and roll each section out, on a lightly floured surface, to 6 inches in diameter. (Keep the dough that you are not working with covered with a lightly damp tea towel to keep them from drying out.)
- Heat a cast iron skillet (or other sauté pan) over medium high heat.
- For roti keep skillet dry. For chapati and ~1 tbsp of oil to skillet. For Puri add 1 inch of oil and heat to 350-375F.
- Place the rolled out dough onto the hot, dry skillet.
- Cook bread the first side just until the bottom is dry and the bread releases from the pan, roughly 1 min.
- Flip and cook it on the second side for 2 min until brown spots start to form.
- Flip back to the first side and move it in the pan as it cooks and puffs, pressing lightly with a towel on the area that is puffing, to encourage the air to spread out through the bread. Cook for 30 sec - 1 minute, until fully puffed or until the bottom has brown spots. Skip this step of puri.
- Remove the bread. Brush it with oil, if desired, and wrap it in a tea towel to keep it moist.
- Continue with your remaining dough. (You may need to reduce the heat slightly as you continue to cook your roti. If the bubbles in your roti are burning and popping, most likely your pan is too hot.)
- For puri cool on a paper-towel lined plate.
- Serve immediately or transfer to a bread basket covered with a towel to keep them warm.
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