Gluten Free Atta

1. Activate the yeast: In a small bowl, mix the warm water (about 110°F/45°C), sugar or honey, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
2. In a large mixing bowl, combine the gluten-free atta and salt. Mix well to combine the dry ingredients.
3. Make a well in the center of the dry ingredients and pour in the activated yeast mixture. Add a little oil or melted butter to the mixture.
4. Using a spoon or your hands, mix the ingredients together until a dough forms.
5. Knead the dough: Turn the dough out onto a clean, lightly floured surface (you can use more gluten-free flour for this). Knead the dough gently for a few minutes until it becomes smoother. Add more flour if necessary to prevent sticking, but be careful not to add too much, as it can make the bread dry.
6. Shape the dough into a ball and place it back into the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1-2 hours, or until it doubles in size.
7. Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
8. Once the dough has risen, gently punch it down to release the air. Transfer the dough to the prepared loaf pan and smooth out the top with a spatula or your hands.
9. Allow the dough to rise again for about 30-45 minutes, or until it reaches just below the rim of the loaf pan.
10. Bake the bread in the preheated oven for 30-40 minutes, or until it is golden brown on top and sounds hollow when tapped on the bottom.
11. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
12. Once cooled, slice the bread and enjoy it with your favorite spreads or toppings.

1. Place the atta in a mixing bowl.
2. Gradually add water to the atta while mixing it with your hand. Keep adding water and kneading until you form a soft, smooth dough. The amount of water needed depends on the moisture content of the flour, so add it slowly to avoid making the dough too wet.
3. Once the dough is formed, cover it with a damp cloth and let it rest for about 15-20 minute.
   After resting, divide the dough into equal-sized portions and roll each portion into a smooth ball.
4. Heat a tawa (flat skillet) or griddle over medium-high heat.
5. While the tawa is heating, take one dough ball and flatten it slightly with your hands. Dust it with some atta to prevent sticking.
6. Using a rolling pin, roll out the dough ball into a thin, round disc, about 6-8 inches in diameter. Roll from the center outwards, rotating the dough as you go to ensure an even thickness.
7. Once the tawa is hot, carefully transfer the rolled-out dough onto it.
8. Cook the roti for about 1-2 minutes on one side until small bubbles start to form.
9. Flip the roti over using a spatula and cook for another 1-2 minutes on the other side. You can press down lightly with the spatula to help it puff up.
10. Once both sides are cooked and lightly browned, remove the roti from the tawa and place it on a plate.
11. Optionally, you can smear some ghee or butter on top of the roti for added flavor.

Repeat the process with the remaining dough balls until all the rotis are cooked.