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Whole Wheat Flour, 2 cups
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Salt, 1 tsp
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Water, 3/4 to 1 cup warm
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Oil, 2 tsp
- Mix flour and salt in a bowl. Add oil and some of the warm water. Mix with hands.
- Add remaining water gradually, mixing constantly, until a soft and slightly sticky dough forms.
- Knead on a lightly floured surface until very soft and pliable.
- Divide into 8 equal pieces. Roll each into a ball. Keep unused dough covered with a damp towel.
- Roll each ball on a lightly floured surface to 6" diameter.
- Heat a cast iron skillet over medium-high. For roti, keep dry. For chapati, add ~1 tbsp oil. For puri, add 1" oil and heat to 350-375°F.
- Cook first side until the bottom is dry and bread releases (~1 min). Flip and cook (~2 min) until brown spots form.
- For roti and chapati: flip back and press lightly with a towel as it puffs, encouraging even inflation (~30 sec to 1 min). Skip for puri.
- Remove. Brush with oil if desired and wrap in a tea towel to keep moist. Cool puri on a paper-towel-lined plate.
- Serve immediately or keep warm in a covered bread basket.
- Reduce heat slightly if bubbles are burning and popping.
