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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.