Photos by Dinesh Sachdev ~ Recipe by Mrs. Sachdev ~ Layout by Allan Tong
Put flour into a large bowl. Make a well in the middle then pour a stream of water into the center.
Step 2:
Use one hand to mix the flour and water together in a rotating motion from the center of the bowl outwards
until the dough is moist enough to be gathered into a rough mass.
Step 3:
Wet hands and continue until the mixture cleans the sides of the bowl and has become a non-sticky, kneadable dough, feeling elastic and silky smooth.
Test dough by pressing it lightly with your fingertip. If it springs back, the dough is ready to be rested. (Resting is the last step and allows the dough to absorb the water.)
Rest for 30 minutes in warm climates (e.g. India) and 1.5 hours in cold climates (e.g. Canada). Cover with a wet towel so the dough does not dry out.
Divide the dough into plum-size balls.
Step #5:
On a lightly floured surface, flatten one ball of dough with your hand.
Then, using a rolling-pin, roll out the dough into a thin, round patty about 5 inches in diameter.
Step 6:
Roll from the center, turning the patty several times to prevent sticking. Try to make the edges slightly thinner than the centre.
Step 7:
Preheat a cast-iron “tawa” over medium heat. 
Place the rolled dough on the palm of one hand and flip it over onto the tawa.
When the colour changes on the top and bubbles appear, turn it over.
When both sides are done, use kitchen tongs (“chimta”) to remove the roti from the tawa.
Step 8:
To puff up rotis press them with a clean kitchen towel after the first flip of each side.
Step 9:
Serve hot, either completely dry or topped with a small amount of “ghee” or butter.
Step 10:
Eat it . . . just like mama made it.
