Roti (chapati / phulka)

Combine 100 g whole wheat flour and 75 g bread flour in a bowl.

Add 4 g salt and 130 g warm or, better, boiling water; mix with a spatula into a cohesive mass. About 75% hydration; adjust as needed.

Knead in the bowl for six minutes with wet knuckles, pressing flat, folding the edges over, flipping and repeating.

Check for a gluten window by stretching a piece until slightly translucent.

Form right away, or rest at room temperature 30 minutes to three hours, or refrigerate up to a day.

Divide into 10 portions of about 30 g, roll into smooth balls and sprinkle with a little bread flour.

Roll each into an even circle, rotating about 45 degrees between passes, to six or seven inches across.

Heat a cast iron skillet over medium-high to about 450 to 475F on the surface.

Flap the roti between the hands to shake off excess flour, lay it in the pan and cook 40 to 50 seconds until it bubbles lightly; flip and cook 10 to 15 seconds more.

Lift the pan off the heat and set the roti directly on a low open flame to puff, flipping if desired; without a flame, cook another 30 to 40 seconds pressing the edges.

Optionally rub with ghee or clarified butter right before serving to keep them soft.

Serving suggestion: rub a warm roti with ghee and sprinkle with granulated sugar, and a fresh grating of cinnamon.

Store wrapped in a thin towel in a plastic bag for one to two days, or freeze plain in a bag; reheat frozen ones 20 seconds in the microwave.