This is an assembly sandwich that can be made in larger quantities (or smaller ones!)
Veg version, all from TJ's:
2 C whole wheat flower + pinch of salt (1/8 tsp)
with dough hook, start stirring
add 1/2 C water
add more water until it all incorporates at speed setting 4
Keep it kneading until it's soft to push a finger into.
Let rest 30 min covered with a (very lightly damped) towel.
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roll into a long snake shape, maybe 2" across?
pinch off successive portions, roll between your hands until they're fat coins. about 2" across, maybe 1/2" thick.
Leave these in a baking tray covered with the dampish towel.
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Roll them out on a wooden board:
hand flatten each coin to start.
use long strokes (rather than lots of small short ones).
if it stick, flour one side, but rub it around on the wooden board and flip over. Not too much flour or the final roti will be too hard.
roll until it's about 3/4 the size of our tawa.
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cooking:
heat tawa on medium (#5) for awhile.
slap a roti on, no oil.
flip after ~5-10 seconds.
let sit 30-60 seconds until edges start to turn up a bit, looks more cooked.
flip it ... it should start to make big bubbles. Press down on the top with a towel to encourage the puffing. Take off almost immediately.
brush one side with olive oil and leave the cooked ones in a stack.
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Simple dal to go with it.
1 C moong dal, pre-soaked.
in olive oil, saute a bit of onion (or none), 1 tsp garlic paste, 1/2 tsp ginger paste.
Add 1/4 tsp chili powder, 1/4 tsp turmric, salt to taste.
After letting flavors bloom, add the soaked (drained) dal. Add 1/2 C or 3/5 C water. not quite enough to cover (???). Bring to boil, then simmer covered.
The goal is to have a fairly thick paste consistency at the end.
Most of the flavor comes from adding fresh mint leaves and fried union and a sprinkle of garam on top at the end.
