500 gm. (2-2 1/2 cups) atta or chapatti flour. If you can not get chapatti flour, mix 2/3rd plain white and 1/3rd whole-wheat flour. 100% white flour can also be used.
Approximately 1 1/2 cup water
1. Make a soft dough by kneading flour with water. It has to be soft enough to roll out but not too soft to make it difficult to roll. Remember that firm dough makes for harder roties. Dough can be made quickly in a food processor. Keep aside for 10-15 minutes.
2. Switch the grill on and let it heat to maximum, leaving the grill tray under it. You need a hot tray, before you put roties on it.
3. Place dusting flour in an old dinner plate or similar.
4. Divide dough into 10-12 golf ball size portions and roll into balls. I make balls one by one, as I go along.
5. Keep the balls covered with a moist cloth, if you make them all together.
6. Roll one ball out to a 6 inch circle, using dry flour for dusting. Dusting can be done by dipping the ball/roti, one side at a time, in the dry flour kept in a plate. Roll out in batches of 3-4 at a time.
7. Place the rolled out roties on the hot tray and return under the grill. How many you can cook at a time depends on the size of your tray/grill. Keep the door closed to retain maximum heat, unless your grill doesn’t allow you to do this. Roties fluff up into balls and burn if they touch the heated grill. So, keep space between tray and the grill. Keep a close eye to stop the roties from burning.
8. Once the top looks cooked, very lightly golden with a few dark brown-black spots and patches, turn them over and cook the other side, just enough to make sure that dough is cooked through.
9. If you are a beginner, you may need help to keep an eye on the grill while you are rolling the next batch out, roties burn very quickly.