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In a large bowl, add the all purpose flour.

Add the salt and sugar to the flour and mix well.

Add 2 tablespoons of oil to the mixture.

Gradually add warm water while mixing the ingredients, starting with 1 cup and adding more as needed, until a soft, pliable dough forms.

Knead the dough for about 5-7 minutes until it is smooth and elastic.

Cover the dough with a clean cloth and let it rest for 30 minutes.

After resting, divide the dough into 6-8 equal portions. Roll each portion into a smooth ball.

Take one dough ball and flatten it slightly with your hand. Using a rolling pin, roll the dough ball into a thin, round disc, about 6-8 inches in diameter.

Lightly brush the surface of the rolled dough with melted butter or ghee.

Sprinkle a small amount of flour evenly over the buttered surface.

Fold the rolled dough in half, then fold it in half again to form a quarter-circle shape.

Roll this folded dough into a tighter cone shape, starting from the rounded edge and rolling towards the pointed end.

Coil the cone-shaped dough, starting from the wider end, to form a spiral. Tuck the pointed end of the cone underneath the spiral.

Gently flatten the coiled dough ball with your hand.

Repeat steps 8-14 for all remaining dough portions.

Cover the shaped dough balls and let them rest for another 15 minutes.

Take one rested, coiled dough ball. Using a rolling pin, gently roll it out into a round roti, about 6-8 inches in diameter. Be careful not to press too hard, as this can flatten the layers.

Heat a tawa (flat griddle) over medium-high heat.

Place the rolled roti onto the hot tawa. Cook for approximately 30 seconds on one side, until small bubbles appear.

Flip the roti and cook the other side for about 30 seconds.

Lightly brush the top surface with oil or melted butter/ghee.

Flip again and brush the other side with oil or melted butter/ghee.

Press gently with a spatula, moving it around the tawa, until the roti puffs up and turns golden brown with dark spots on both sides. This process helps separate the layers and makes it flaky.

Remove the cooked roti from the tawa and repeat with the remaining dough balls.

Serve hot.


In a large bowl, add the all purpose flour.

Add the salt and sugar to the flour and mix well.

Add 2 tablespoons of oil to the mixture.

Gradually add warm water while mixing the ingredients, starting with 1 cup and adding more as needed, until a soft, pliable dough forms.

Knead the dough for about 5-7 minutes until it is smooth and elastic.

Cover the dough with a clean cloth and let it rest for 30 minutes.

After resting, divide the dough into 6-8 equal portions. Roll each portion into a smooth ball.

Take one dough ball and flatten it slightly with your hand. Using a rolling pin, roll the dough ball into a thin, round disc, about 6-8 inches in diameter.

Lightly brush the surface of the rolled dough with melted butter or ghee.

Sprinkle a small amount of flour evenly over the buttered surface.

Fold the rolled dough in half, then fold it in half again to form a quarter-circle shape.

Roll this folded dough into a tighter cone shape, starting from the rounded edge and rolling towards the pointed end.

Coil the cone-shaped dough, starting from the wider end, to form a spiral. Tuck the pointed end of the cone underneath the spiral.

Gently flatten the coiled dough ball with your hand.

Repeat steps 8-14 for all remaining dough portions.

Cover the shaped dough balls and let them rest for another 15 minutes.

Take one rested, coiled dough ball. Using a rolling pin, gently roll it out into a round roti, about 6-8 inches in diameter. Be careful not to press too hard, as this can flatten the layers.

Heat a tawa (flat griddle) over medium-high heat.

Place the rolled roti onto the hot tawa. Cook for approximately 30 seconds on one side, until small bubbles appear.

Flip the roti and cook the other side for about 30 seconds.

Lightly brush the top surface with oil or melted butter/ghee.

Flip again and brush the other side with oil or melted butter/ghee.

Press gently with a spatula, moving it around the tawa, until the roti puffs up and turns golden brown with dark spots on both sides. This process helps separate the layers and makes it flaky.

Remove the cooked roti from the tawa and repeat with the remaining dough balls.

Serve hot.
