Roti (unleavened 'pocket' bread)

Ingredients

2 cup flour, whole wheat	1/2 t salt
1 T oil (olive)	3/4 cup water

Directions

In a bowl, mix flour, salt, and water. Knead the dough until it is pliable. Let the dough stand for 10 minutes. Divide dough into 12 equal parts (don't need to divide it all up at start). Make a ball out of each 1/12th piece; flatten the ball in palm of hand. Preheat cast unoiled cast iron griddle on medium heat, until thoroughly hot - ideally, use the traditional Indian roti griddle called a 'tava'. Griddle is properly hot when you drop a pinch of dry flour on it and it will brown. Roll each flattened ball into a circle of about 5-8 inches in diameter. Dust the dough with flour before and during this rolling out process. Put a roti on the tava and turn it over after 1 minute. Turn the roti a second time after another minute. The roti should have developed a few darker brown spots during this process; not a lot though.

The BUBBLE STEP - Method #1 -Then, while the roti is still in the tava, press it very gently with a rolled-up dish cloth in any specific spot. Do not press hard. Y The purpose of pressing very gently with the cloth is to encourage a bubble to form where you press as you let up on the spot.

The BUBBLE STEP - Method #2 - When you start to heat the tava, turn another burner on high at the same time. Place a cake cooling rack over it. After a roti has spent the two minutes in the tava as outlined in the first paragraph above, remove it with a pair of tongs and gently place it on the cooling rack over the high-heat burner. Constantly, but slowly, move the roti around to prevent it from burning. I turn the roti after it "puffs".

Notes

Sometimes the roti do not develop bubbles much or at all. I don't know why. Even when they don't, they are still delicious. The dough will keep in a sealed container in the fridge for up to 3-4 days before using.

Use Durham flour obtained at an Indian grocery store or regular whole wheat flour.

1 cup makes 8-10 rotis. 2 cups worth will feed 4-5 people when served with Chana Dal or other Indian dish.