Sift flour twice. Add salt, rub in ghee ( 3 tbsp). Mix well for 10 minutes.
Gradually add water, mix thoroughly. Knead to a soft dough.
Divide the dough into equal balls and roll out each one into a round disc and - inch ( 18 cm ) diameter.
Cook them in a hot griddle, turning the roti once, without applying any ghee / oil for 1 minute. Then holding with a tong place directly over open flame for few seconds. It puffs up immediately. Turn once. Remove from the heat.
Apply ghee evenly on side of the Rotlee. Keep in a closed container. Repeat the same with rest.
Rotlees are thinner and softer than phulkas or chapattis. While keeping it should be placed on top of another. Serve with Dal.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.