Make roti, an unleavened flatbread, by gradually combining 3 cups of whole-wheat flour and 1 cup of water, kneading the mixture as it thickens. Optionally, add 1/2 teaspoon of salt and 1 teaspoon of oil to combination. Continue kneading the dough until smooth, and divide it into portions, rolling each into a small ball. Flatten the ball into a circle with a rolling pin on a flour-dusted surface, then cook each side briefly on a hot griddle.
In variations of a roti recipe, ghee, a clarified butter, is used instead of oil in the recipe and on the griddle, traditionally called a phulka or tawa. Additionally, the flatbread may be lightly cooked on a griddle before transferring to a low open flame, which puffs the roti. Applying oil or ghee to a finished roti keeps the bread soft.
Roti originates from the Indian subcontinent countries of India, Pakistan, Bangladesh, Sri Lanka and Nepal, where it was first made with atta flour, a stone-ground variant of durum wheat. The word comes from the Sanskrit term rotika, meaning bread. Similar variants of roti are traditionally prepared in countries in geographical proximity to the subcontinent. In Iran, khaboos and lavash are prepared comparably to the Indian flatbread.