Roomali Roti

Step 1

In a large bowl, mix 2 cups all-purpose flour and 1 teaspoon salt. Gradually add 0.75 cup water, stirring until a shaggy dough forms.

Step 2

Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Add a little water if too dry, or flour if too sticky.

Step 3

Drizzle 1 tablespoon oil over the dough, knead briefly to coat, then cover with a damp cloth and rest for 20 minutes.

Step 4

Divide the dough into 8 equal balls. Roll each ball into a very thin circle, about 8 inches wide, using a rolling pin and a lightly floured surface.

Step 5

Heat a cast-iron skillet or tawa over high heat until smoking. Place one rolled roti on the hot surface.

Step 6

Cook for 30-45 seconds until bubbles form and the underside has brown spots. Flip and cook the other side for another 30-45 seconds.

Step 7

Remove from heat and brush with the remaining 1 tablespoon oil. Stack the cooked rotis under a clean kitchen towel to keep them soft and warm.

Step 8

Serve immediately, folded or rolled, with your favorite curry or kebab.