MAKE THE DOUGH:

1. If kneading by hand: In a mixing bowl, whisk together flour, ground coriander, ground cumin, and salt. Pour in the warm water all at once. Using a silicone spatula or wooden spoon, roughly mix the water into the flour for about 1 minute. Switch to kneading with your hands until the dough is fairly combined, about 5 minutes. Continue with step 3.
2. If kneading with a stand mixer and a dough hook attachment: In the stand mixer’s bowl, whisk together flour, ground coriander, ground cumin, and salt. Pour in the warm water all at once. Run the mixer at medium-high speed for about 10 minutes. Continue with step 3.
3. Leave the dough in the bowl and cover the bowl with a damp cloth. Let the dough rest for 20-30 minutes to hydrate the flour.
4. Turn the dough out onto a clean work surface. Knead the dough until smooth, stretchy, and shiny, at least 10 minutes.
5. Portion the dough into 4 balls of equal weight and slather generously with vegetable oil or ghee. Return the balls to the mixing bowl and cover again with a damp cloth. Rest for at least 1 hour, or up to 12 hours.

MAKE THE CORIANDER OIL:

1. In the meantime, prepare the coriander oil. In a food processor bowl or blender jug, add the chopped coriander leaves, salt, and white pepper, along with about ¼ cup of neutral oil. Process for about 30 seconds, then stop and scrape the sides of the food processor bowl. Run the food processor again while slowly trickling in more oil, no more than ½ cup in total. The final coriander oil should be on the thicker end, and not too runny.
2. Place about ¼ of the coriander oil mixture into a bowl and squeeze half a lime over it. Stir and set aside. This will be the oil used for the tops of the rotis.
3. Place the remaining ¾ coriander oil mixture into another bowl. Sprinkle baking soda over it. Stir and set aside. This will be the oil used inside the layers of the rotis.

MAKE THE ROTI:

1. On a clean work surface, flatten the rested balls of dough with the heel of your palm. Use your palms (or a rolling pin) to roll the dough out as thinly as possible. The shape you roll out to is not important in this step. Using a pastry brush, apply a layer of the coriander oil (using the mix with the baking soda) onto the dough, adding more chopped fresh coriander if desired.
2. Roll the dough into a log, making sure to push out any excess air. Do not worry too much if some of the oil leaks out.
3. Take one end of this log and roll it into a tight spiral. It should look tightly coiled by the end of this step. Set it aside and repeat the oiling and rolling process with the remaining 3 balls of dough.
4. Return to the 1st ball of dough you rolled. Flatten it out gently with your palm and using your a rolling pin, roll it into a thick, flat disc about 1/2 inch in thickness. Repeat with the other 3 rolled balls of dough.
5. In a nonstick or cast-iron pan, heat 1 tbsp oil or ghee over medium heat. Gently transfer 1 flattened prata into the pan. Cook over medium heat for about 3 minutes, or until the raw dough on top begins to turn translucent.
6. Flip the prata over onto the other side and cook for another 2 minutes or until the other side is cooked and toasty.
7. Remove the prata from the pan onto a plate and brush the coriander-lime oil onto its surface while it’s still hot. Serve immediately.

• When making the coriander oil, start with ¼ oil to blend and use more oil little by little until you reach the consistency of thick cream. If the oil mixture is too loose, it will be difficult to brush the oil onto the dough.
• If you want to make the roti in advance and keep them in the freezer, prepare the roti until step 4 of “Making the roti”. Keep the flattened discs of dough between pieces of parchment paper, sealed in a zip-top bag. The roti will keep in the freezer for at least 1 month. To cook, proceed with step 5 but use medium-low heat. The roti does not need to be thawed before cooking.