Ingredients:

  • 2 cups Atta Flour (Stone-ground durum whole wheat)
  • ¾ cup Boiling Water
  • ½ tsp Sea Salt
  • 2 tbsp Ghee or Avocado Oil

Instructions:

  1. Place the 2 cups of Atta flour and ½ tsp sea salt into a large heat proof bowl and whisk to combine.
  2. Pour the ¾ cup boiling water and 1 tbsp of the ghee into the flour. Note: Use a sturdy wooden spoon for this part so you don't burn your hands.
  3. Mix the dough until it forms a shaggy, clumpy ball and no dry flour remains at the bottom of the bowl.
  4. Cover the bowl with a damp cloth and let it sit for 10 minutes. Note: This resting period allows the flour to fully hydrate.
  5. Knead the dough on a lightly floured surface for about 3 minutes until it feels smooth and elastic.
  6. Divide the dough into 8 equal sized balls, roughly the size of a golf ball.
  7. Roll each ball out into a 6 or 7 inch circle until it is thin enough to see light through it.
  8. Heat your skillet over medium high heat until a drop of water flicked on it sizzles and evaporates instantly.
  9. Lay the dough in the dry pan and cook for 30 seconds until small bubbles begin to form on the surface.
  10. Flip the bread and brush the cooked side with the remaining ghee, then cook for another 30 seconds until golden brown spots appear.