Roti (Indian Flatbread)

How to prepare roti (indian flatbread)

1. Mix the flour with salt in a bowl, then pour in the warm water and mix with your fingertips until the dough comes together.
2. Knead lightly and if the dough sticks to your fingers, slowly add a little flour until you get an elastic dough that comes off your fingers (this is because flour differs from brand to brand, country to country, and the liquid needed is slightly different).
3. Add the oil and knead the dough for another 5-7 minutes.
4. Divide the dough into 4 and with floured hands form balls. Pass the balls through flour. Sprinkle some flour on the work surface.
6. From each ball, roll out a round, thin sheet like crepes. Don't roll them too thin because they will get holes when cooking.
   * If you're an expert at rolling dough, don't read the following instructions 😊 How I get the sheet round: I put the floured ball on the work surface, cover it with plastic wrap and then place a heavy tray with a flat bottom on top and press well to flatten the sheet. I lift the tray and wrap, then pass the obtained disc through flour again and continue rolling with the rolling pin until I get the desired thickness.
7. In a very hot pan (no oil! it's best if you have a cast iron pan with a thick bottom, or even a griddle, but a non-stick pan works too, I used one without any problems) place the dough sheet. The heat under the pan should be almost at maximum.
   - you'll see how the surface dries quickly and then small bubbles appear all over the sheet. Count to 5 after the bubbles appear and flip the sheet.
   - leave for 10 seconds on the other side. You'll notice the bubbles get a bit bigger.
   - flip once more and you'll see that it fills with air and puffs up a lot. Leave it another 10 seconds and it's done.
8. Repeat with the other 3 sheets. Keep the cooked sheets warm. Serve preferably warm alongside any dish.

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