4. 1 spoon Ghee/Oil
1. Take flour in a dough bowl
2. Add 2 spoons of Hemp Powder into the dry flour
3. Once dry ingredients are mixed, you can measure and keep about 1/2 to 1 cups of water that you will be needing depending upon the quality of the flour.
4. Start kneading the dough. Keep adding water as required, knocking the dough down as you knead to create more gluten.
5. Keep on kneading till the dough becomes pliable and soft. The final dough consistency should be neither sticky nor hard.
6. After kneading the dough, cover it with a plate or cloth and allow it to rest for 20 to 30 minutes. Waiting period helps the 'atta' relax, which makes it easier to roll out.
7. Now make small balls of the dough. Roll the balls in the palms of your hands to smoothen it. Flatten the ball and place them on a rolling board. Sprinkle some whole wheat flour on the dough ball. Alternatively, you can also dust the rolling board with flour.
8. Turn on the gas stove and put the tawa (flat pan) to make it hot. The tawa has to be sufficiently hot to make soft roti.
9. While tawa is getting hot, start rolling the dough ball into a flat round circle. Even if its not a round, it will still taste good. Sprinkle some wheat flour if the dough begins to stretch or become sticky while rolling.
10. After the flat pan or tava is hot, place the flat dough on the pan and let it cook. You will see some air pockets forming on the rolled dough, this means your roti is cooking.
11. Flip the flattened dough to cook its other side. Brown spots should be visible.
12. Once you feel its cooked, Hold the roti directly on the fire. It will start to puff. Flip it so both sides are cooked perfectly and the roti is puff.
13. Apply small amounts of Ghee or butter onto the roti and its ready to be served hot