• 1.5 cups – whole Wheat flour (gehun ka atta)
• 1/2 tsp – salt
• 2 tsp – oil
• 1 egg, beaten well
• 85-100 ml – water
• 1 tbsp – Curd
• 8 tsp – Ghee / oil
- In a wide bowl, combine the whole wheat flour, beaten egg, curd, oil and salt and knead into soft and smooth dough with 85-100 ml water.
- Cover and keep in an air tight container (or cover the dough with wet towel) for 1 hour.
- Divide the dough into 6 equal parts.
- Use a little flour to roll each portion into a circle of approximately 6-7 inches in diameter.
- Dust off any excess dry flour. Apply a little oil / ghee on top of the rolled roti.
- Gather the roti into concertina folds as you would in the making of a paper fan.
- Roll the gathered roti into a circle to resemble a scroll (like Swiss roll).
- Apply a little oil on top and keep in an airtight container (or cover with a wet towel) for half an hour.
- Use a little flour to roll each portion into a circle of about 4-5 inches in diameter.
- Heat a flat frying pan or griddle. Reduce heat to medium and cook each porotta for about 5-6 minutes till golden brown on both sides. Apply oil / ghee during frying.
- Once cooked, stack all the porottas together and bang the stack slightly with both hands on either side. The flakiness will be more pronounced.
- Serve with chicken curry / vegetable korma or any North Indian gravy dish.
- Recipe Courtesy: Niya’s World
Recipe courtesy of Niya