Roti

Add a little salt to the atta flour, then a little oil, and rub the oil in until the flour is evenly coated.

Add most of the water, by feel, for a really soft dough that is not too sticky to roll.

Cover with a plate and rest about 15 minutes so the flour fully hydrates; add a splash more water if it is still firm, or a little flour if too wet.

Divide the dough into eight pieces by feel, pinching off any that feel bigger.

Flatten each ball, dip in white flour, and roll as thin and even as possible, about eight inches, rotating as you go, until almost translucent.

Heat a dry cast iron skillet over medium heat until hot; cook the roti until bubbles appear, flip, and cook about 30 seconds until it bubbles on the other side.

With tongs, put the roti directly on the flame until it puffs up, with as few brown spots as possible.

Brush a little ghee on the edges and a little in the middle to keep it soft.