Ingredients:

  • 1 ripe avocado (approx. 7 oz / 200 g)
  • 1 ¾ cups (210 g) whole wheat flour (atta)
  • 1 tbsp (15 ml) lemon juice
  • ½ tsp (3 g) salt
  • ¼ tsp (1 g) garlic powder
  • 2 tbsp (30 ml) ghee or neutral oil

Instructions:

  1. Mash the avocado in a mixing bowl using a fork or potato masher until it reaches a smooth, lump-free consistency.
  2. Immediately stir in the lemon juice to prevent oxidation and maintain the green color.
  3. Add the salt, garlic powder, and half of the whole wheat flour to the avocado mash; stir until combined.
  4. Gradually add the remaining flour and knead by hand into a smooth, firm ball. Add flour if sticky or a teaspoon of water if too dry.
  5. Divide the dough into 8 equal-sized balls.
  6. Dust a surface with flour and roll each ball into a thin, 6-inch circle.
  7. Heat a cast iron skillet or tawa over medium-high heat. Place the roti on the pan and cook for 30 seconds until bubbles appear.
  8. Flip the roti, apply a small amount of ghee or oil, and press gently with a spatula until mahogany-colored spots appear on both sides.