Roti (Indian Flatbread) with Whole Wheat Flour

In a large mixing bowl, combine the whole wheat flour and salt (if using).

Gradually add the warm water, mixing with your hand or a spoon until a dough forms. The dough should be soft and pliable, but not sticky. If the dough is too dry, add a little more water; if it's too sticky, add a little more flour.

Add 1 tablespoon of ghee or oil to the dough and knead for 8-10 minutes until smooth and elastic. The dough should be soft and supple.

Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax and makes the roti easier to roll.

After the dough has rested, divide it into 8 equal portions. Roll each portion into a smooth ball.

On a lightly floured surface, roll out each ball into a thin circle, about 6-7 inches in diameter. Try to keep the circle even in thickness.

Heat a tawa (flat griddle) or skillet over medium-high heat. Once the tawa is hot, place the rolled-out roti on it.

Cook for about 30-45 seconds on one side, or until small bubbles start to appear.

Flip the roti and cook for another 30-45 seconds on the other side. The roti should start to puff up slightly.

Using tongs, gently press the roti around the edges to encourage it to puff up fully. Be careful not to burn yourself.

Once the roti is puffed up and cooked through (lightly browned spots on both sides), remove it from the tawa.

Brush the roti with a little ghee or oil (optional).

Serve immediately with your favorite Indian curry or side dish.