E-mail : michelle@hal-pc.org

Rajagaro Bakri

Ingredients

1 heaping cup rajagaro flour
3/4 tsp minced serrano or 1 tsp minced jalapeno pepper
1tsp salt
1 tsp oil
1/4 tsp jeera
1 tbsp oil
rice flour (a little for rolling to make it crisp)
1/2 cup water

Method :

1. Combine rajagaro flour, jeera powder, salt, chilis and 1 tbsp oil.
2. Gradually add water mixing with fingers. Knead dough with the palm of your hand for a few minutes getting the flour off the bottom of the bowl as you knead.
3. When you have kneaded well put this on a rolling surface using a small rolling pin, rice flour or rajagaro flour for rolling the dough.
4. If you add too much flour the dough will dry out. If the dough is too hard add a few drops of water and knead more.
5. 1 cup of flour and 1/2 cup of water should yield 6-8 pieces of roti.
6. Roll out the bakri (roti). Heat a nonstick tava (pan) to medium (6) temp.
7. Spray with cooking spray or use a tiny amount of oil on tava.
8. Cook first side on hot tava until the roti turns a slight pinkish tint and some air bubbles form and there are brown spots on the side underside.
9. Do not turn too soon or too often.
10. After turning brush a tiny amount of oil on the cooked side with the back of your spoon.
11. Turn when the second side has browned a bit and put a tiny bit of oil on the first side with back of spoon rub heat and transfer to a serving dish.

These are best cooked one at a time and served when hot and chewy. They can be frozen and reheated later but are the best fresh.