Traditional Roti Cooking: From Dough to Perfect Puff – AI Generated Video | Hailuo AI

Generate & Play Hailuo AI video：Toshvik Premium Gold Atta: 2 cups Warm Water: Approx. 1 cup Ghee or Oil (optional): 1 tsp Salt (optional): A pinch Instructions In a large bowl, combine Toshvik Premium Gold Atta and salt (if using). Gradually add warm water, mixing to form a soft, pliable dough. The dough should not be sticky. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Add ghee or oil (if using) and knead for another minute. Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. Divide the dough into small, equal-sized balls (about lemon-sized). Dust a rolling surface with atta. Take one dough ball, flatten it, and roll it into a thin, even circle (about 6-7 inches in diameter). Heat a tawa (flat griddle) over medium-high heat. Place the rolled roti on the hot tawa. Cook for about 30-45 seconds or until tiny bubbles appear and the bottom is lightly cooked. Flip the roti and cook the other side for another 30-45 seconds. Using tongs, remove the roti from the tawa and place it directly over a medium flame (or on a wire rack over the flame). It should puff up into a ball within seconds. Flip and cook the other side on the flame for a few seconds until golden brown spots appear. Remove from flame, li