Ghee Roti with Chashni

Divide and Roll the Rotis

• After resting, knead the dough again for one minute.
• Divide the dough into 8 equal-sized portions and roll them into smooth balls.
• Take one dough ball, flatten it between your palms, and dip it in the dusting atta, coating it lightly on all sides.
• Place it on a rolling board (chakla) and roll it out evenly with a rolling pin (belan) into a thin circle of about 6-7 inches in diameter.

Cook the Roti on the Tawa

• Heat a tawa (flat iron griddle) over medium-high heat. It should be hot but not smoking.
• Carefully place the rolled roti onto the hot tawa.
• Cook for about 20-30 seconds, until you see small bubbles start to appear on the surface.
• Using tongs, flip the roti and cook the other side for about 45-60 seconds, until light brown spots (chitti) appear.

Puff the Roti on Open Flame

• Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame.
• The roti will puff up like a balloon within seconds. Immediately flip it to cook the other side for just 2-3 seconds.
• If you don't have an open flame, return the roti to the tawa and gently press down on it with a folded kitchen towel to help it puff up.

Apply Ghee and Serve

• Remove the puffed roti from the flame and place it in a roti box (casserole) or on a plate.
• Immediately brush it generously with melted ghee.
• Repeat the rolling, cooking, and puffing process for the remaining dough balls.
• Stack the rotis on top of each other to keep them warm and soft. Serve immediately with your favorite curry or dal.