Ingredients
1 1/2 cups wheat flour
50 gms. plain flour
1 tsp. salt
2 tbsp. melted ghee or butter
Mehtod
- Sift flours, salt together.
- Rub in ghee till flour is crumbly.
- Add water, knead into soft, pliable dough.
- Cover and keep aside for 45 minutes.
- Knead again till smooth, divide into six parts.
- Shape into rounds.
- Roll as thin as possible using dry flour for dusting.
- Place one on back of palm.
- With circular movement in one direction, flip and rotate roti.
- This procedure will make the roti very thin.
- Invert deep tawa or heavy cast iron pan, and heat over gas.
- When hot, spread roti over inverted griddle and allow to cook.
- Tiny black spots will appear on it when done.
- This roti cooks very fast. Approx. 45- 50 seconds each.
- Fold like a handkerchief (roomal) before serving.
- Serve hot with gravied or other vegetables.
Making time: 45 minutes(excluding dough maturing time)
Makes: 6-7 rotis
Shelflife: Best fresh only
Central Indian Fare Index
