The round shape gets compliments. The first bite gets remembered.

A perfectly round roti is satisfying to make. But a roti that cooks evenly and works beautifully with dinner matters much more. When trying Sehori atta, begin with the dough and let the first batch teach you what to adjust.

This simple guide gives you a practical starting point for homemade Sehori atta rotis.

What you need

• 1 cup Dinesh Flour Mills Sehori Atta
• Water, added gradually
• A little extra atta for dusting
• Ghee for serving, optional

Step 1: Add water in stages

Put the atta in a mixing bowl. Add small amounts of water while gathering the flour together. Once it forms a dough, knead until it feels smooth and workable.

Avoid making it stiff simply because you plan to roll a thicker roti. You still need enough moisture for the dough to roll without cracking.

Step 2: Cover and rest

Cover and leave the dough for about 20 minutes as a starting point. Knead briefly again before dividing it into balls. If it feels too dry, work in a few drops of water. If it feels sticky, give it a moment before reaching for more flour.

Step 3: Roll evenly

Dust a dough ball lightly, flatten it and roll with gentle, even pressure. Try a slightly thicker roti if that is your preference, but avoid a thick centre with very thin edges. Uneven thickness makes even cooking harder.

Use only enough dusting flour to stop sticking.

Step 4: Watch the tawa

Heat the tawa over medium-high heat. Place the roti on it, turn when small bubbles appear and continue cooking until both sides show cooked spots and there are no raw areas. Adjust the heat for your stove and the roti's thickness.

A slightly thicker roti needs attention to the centre. Browning on the outside alone does not tell you that it has cooked through.

Make the second batch your own

Cracked edges suggest reviewing hydration and resting. A dry result calls for checking excess dusting and cooking time. Keep freshly cooked rotis covered in a clean cloth for the meal, or serve immediately.

Try your next batch with Dinesh Flour Mills Sehori Atta. 

Better Rotis Begin in the Bowl