In a wide bowl, add the flour, olive oil, and salt. Knead it into a soft dough using enough water. Do not knead it too stiffly. Otherwise, the tortillas will be hard.

Cover and keep it aside for 1/2 an hour.

After that, make equal lemon-sized balls and start rolling each into thin rotis.

Heat a griddle, then add the rolled tortilla and cook on one side. When you see brown spots, flip it over and cook on the other side too.

Brush it with a bit of olive oil.

Repeat the same process for the rest of the dough.

Tortillas are ready. Stay tuned for the Paneer wrap recipe in the next post.