Roti with Kachumber Salad

Cook the roti

• Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
• Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
• Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.

Puff the roti

• Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
• Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
• Once puffed, immediately remove the roti from the heat.

Finish and serve

• Brush one side with ghee, if desired, for extra flavor and softness.
• Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
• Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.