Traditional roti recipes call for chapati (sometimes spelled “chapatti”) flour, which is also known as durum wheat atta. Some recipes just list “atta” in the ingredients list; they are typically referring to chapati flour (indeed, the terms “roti” and “chapati” are sometimes used interchangeably—they are both unleavened wheat flatbreads).  Atta/chapati flour is a finely ground whole wheat flour.It's the traditional choice for making roti. If you can't find chapati flour or don't have it on hand, you can substitute whole wheat flour. Because it is a heavier flour, though, you should consider using a mixture of half whole wheat flour and half all-purpose flour to more closely approximate the texture of chapati flour. You may even use only all-purpose flour in the recipe if that's all you have available. If you go this route, though, you may need to use less water. Be sure to pay attention to the consistency and texture of the dough as you mix; we'll explain more about this in the following steps. Additionally, if you use only all-purpose flour, your roti won't have as chewy and nutty of a flavor as traditional roti. You'll need to have a small amount of oil on hand to brush the finished rotis with, and optionally, a bit to add to the dough. You can use any cooking oil: olive oil, vegetable oil, melted butter or ghee, but ghee is recommended. Ghee is a clarified butter which has been simmered until all of the moisture has evaporated and the milk solids have begun to brown. Ghee has a nutty, carmel-like flavor and color. Ghee has a very high smoke point (almost 375°) and is thus well-suited for frying. It's readily available at Middle-Eastern and Indian markets and specialty food shops, or you can make your own ghee at home. Place the flour in a large mixing bowl, your mixer, or the bowl of your food processor (fitted with a dough blade). Add the salt, and mix thoroughly. Not all roti recipes call for adding oil to the dough, but doing so can add a bit of flavor to this otherwise simple bread and can also soften it a touch. Add ghee to taste, up to approximately 1 teaspoon. Slowly mix the dough until flakes appear. Make sure that you hands are clean if you are mixing the dough by hand. If using a mixer, mix on low speed, and if you are using a food processor, pulse a few times until you see flakes. Slowly begin to add lukewarm water to the dough. The dough will be sandy at first, but as you add more, it should start to pull together to form a ball.  Be sure not to add the water too quickly; you don't want your dough to be too sticky or you won't be able to roll it out. If you are using a mixer or a food processor you may have to stop on occasion to scrape down the sides of the bowl before mixing/pulsing more. The finished dough should be soft and slightly sticky, though you should be able to peel it off your hand. If it sticks to your hands, it is too wet, and you should add a bit more flour. Once your ball of dough has formed, let your mixer or food processor run for another couple of minutes and/or knead by hand for about five minutes. This will help gluten proteins form. The amount of time you need to spend kneading the dough is flexible, and depends upon the strength of your kneading or your kitchen appliance. You are aiming at producing a pliable, stretchy dough that you'll be able to roll out.    Once you've finished kneading the dough, brush it lightly with oil or ghee, and cover it with a damp paper towel or cloth. Let the dough rest for approximately 30 minutes (it's fine to let it rest longer). Letting the dough rest will result in softer rotis. The gluten you formed during the kneading process will relax, and any air bubbles will have a chance to be worked out of the dough.
اختر الدقيق. اختر الزيت. قم بنخل الدقيق والملح. أضف السمن (أو الزيت) إلى الدقيق. أضف الماء إلى الدقيق. قم بعجن الدقيق. دع العجين يرتاح.