Whole Wheat Rotis

3 cups whole-wheat flour

1 teaspoon kosher salt

2 tablespoons vegetable oil

1-½ cups water

Melted butter or melted ghee (clarified butter), for brushing

Combine the flour, salt and oil in a large, wide mixing bowl. Use your fingertips to form a crumbly mixture. Add 1 cup of the water; knead (in the bowl) for about 10 minutes or until smooth and pliable, sprinkling in some or all of the remaining ½ cup water. Cover with a damp cloth; let the dough rest for 20-30 minutes.

Heat a large, ungreased cast-iron skillet, nonstick skillet or tawa (Indian skillet) over medium heat. Divide the dough into 12 equal pieces, forming them into balls. Re-cover with a damp cloth.

Working with one at a time, use your hands to flatten a ball, then roll it out to a round that's 6 to 8 inches in diameter. Transfer to the griddle or skillet and cook for 1 minute; a few dark spots should form. Turn it over and cook for 1 minute or as needed.

Transfer to a plate; brush with melted butter or ghee and cover loosely with a clean kitchen towel to keep warm. Repeat with the remaining balls of dough.

Serves 12.

Nutrition values per serving (with oil): 120 calories, 3 g fat (0 saturated), 22 g carbohydrates, 4 g fiber, 0 sugar, 4 g protein, 0 mg cholesterol, 160 mg sodium.

Adapted from Anand Poojary at Woodlands Restaurant, Langley Park, Md.