Take your required amount of Glycojas Atta. Always use lukewarm water instead of cold water. Because of the dense plant protein isolates, warm water helps relax the gluten bonds and yields a softer dough.

Cover the dough with a damp cotton cloth and let it rest undisturbed for 15 to 20 minutes. Do not skip this! This resting window allows the prebiotic dietary fibers to fully absorb moisture.

Divide the rested dough into small balls (pedas). Dust lightly with dry flour. Roll out gently—high-protein dough is highly elastic, so use light, even strokes without pressing hard on the edges.

Place an iron or non-stick tawa over medium-high heat. Place the rolled roti on the hot tawa. Flip as soon as tiny bubbles appear. Apply gentle pressure with a clean cloth to help it puff beautifully.