\r<br>Ingredients:\r<br>- 1 cup stone ground whole wheat \r<br>- 2 cups of water\r<br>\r<br>Method:\r<br>\r<br>To make the dough:\r<br>1. Add a little bit of water at a time mixing the flour and water together until all the flour has been incorporated\r<br>2. Knead the dough until you get a firm ball of dough. The more we knead the dough the more we ivate the gluten to help create a nice roti. You dont want to over knead.\r<br>\r<br>** If its making a squishing sound after all the flour is incorporated and is very wet…you are going to have to add some extra atta. \r<br>\r<br>3. Put in a airtight container and store in the refrigerator until you are ready to use it. \r<br>\r<br>Making Roti:\r<br>1. Set up working station (Floured surface, rolling pin, bowl of atta)\r<br>2. Turn on heat to have cast iron pan radiate heat 4 inches from surface.\r<br>3. Grab a golf ball size amount of dough. Roll in between your hands to create a ball.\r<br>4. Put ball in bowl of atta and flatten. \r<br>5. Using index finger and thumb squeeze edges further flattening it. Until it is 3 inches in diameter.\r<br>5. Put on floured surface and roll out to desired shape. \r<br>6. Test heat and put roti on pan with no wrinkles\r<br>7. Wait 10 seconds or until texture change and flip. \r<br>8. Tap edges 2x around to make sure edges are cooked\r<br>9. Wait for 45s and check to see if brown spots have appeared on side that is down. Or wait until 60s mark to flip to other side.\r<br>10. Apply pressure in the center using tongs or paper towel to assist in creating steam pockets. \r<br>11. Apply butter and serve warm! \r<br>\r<br>Enjoy!
