Roti Bread

Stir together whole-wheat flour, 1/2 cup all-purpose flour, and the salt in a large bowl. Gradually stir in the 3/4 cup water to make a soft dough, adding additional water, 1 tablespoon at a time, if necessary. Shape the dough into a ball. Sprinkle some of the remaining 1/2 cup all-purpose flour on a work surface. Knead the dough on the floured surface until smooth, elastic, and slightly sticky. Cover and let stand 10 minutes.

Divide the dough into 12 portions. Roll each portion between the palms of your hands into a smooth ball. Press the balls to flatten and coat lightly with more of the remaining flour. Using a rolling pin, roll the dough into 6-inch circles, using the remaining flour as necessary.

Heat a griddle or skillet over medium heat. Add a dough circle; cook about 30 seconds or until lightly browned. Turn and cook about 30 seconds more or until lightly browned and firm. Using a clean, folded kitchen towel, press the roti down in several spots gently yet firmly. Repeat with the remaining dough circles.

Serve immediately or store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.