A piece of the warm flatbread ripped and bent to fashion a scoop for gathering warm lentils accented with crunchy pickled onion and cooled with creamy raita . . .
Yield: Twelve 6- to 7-inch flatbreads
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| Whole wheat flour | 347 | scant 3 cups | 100% |
| Water | 122 | ½ cup + 1 tablespoon | 35% |
| Salt, fine | 7 | 1⅛ teaspoons | 2% |
| Baking powder | 2 | ½ teaspoon | 0.50% |
| Yogurt, whole-milk | 122 | heaping ½ cup | 35% |
| Total Weight | 600 | 172.50% |
MIX
In a medium mixing bowl, whisk together the flour, salt, and baking powder.
Add the water and yogurt and mix with a hand or the handle end of a wooden spoon until the dough forms a shaggy mass. You may have to knead for a few strokes in the bowl to incorporate everything. If you find it easier, after some stirring, scrape the dough out of the bowl with a plastic scraper onto your work surface and knead briefly with your hands just until the dough comes together. Resist the urge to add more flour. Proceed directly to dividing.
DIVIDE
Divide the dough into 12 pieces weighing about 50 grams each. See Dividing for instructions.
Preshape as rounds. See Preshaping for instructions.
Cover and let rest on a well-floured surface for 15 to 45 minutes.
COOKING
Preheat a 10-inch cast-iron skillet over medium heat.
On a floured surface, roll the roti balls out very thinly, to about the thickness of a penny. They should be round and roughly 7 inches in diameter.
Put the roti in the preheated dry pan. Flip with tongs after small bubbles appear, approximately 1 minute. After 30 seconds on the second side, transfer to an adjacent burner set to medium.
Set the roti directly on the open flame, and flip after 5 to 10 seconds. They will puff up some and char in spots. If working with an electric stovetop, you may finish them on a grill or simply cook them longer on each side.