• 1 heaped cup rajagaro flour (amaranth flour)
• 3/4 tsp minced Green chillies or 1 tsp minced jalapeno pepper
• 1 tsp 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
- Combine rajagaro flour, jeera powder, salt, chillis and 1 tbsp oil. Gradually add water and mix with your 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.
- When you have kneaded it well, put on a rolling surface and roll dough with a small rolling pin.
- Roll out the bakri (roti).
- Heat a non-stick pan to medium temperature.
- Spray with cooking spray or use a tiny amount of oil on tava.
- Cook one side on hot tava until the roti turns a slight pinkish tint and some air bubbles form and brown spots appear.
- Do not turn too soon or too often.
- After turning, brush a tiny amount of oil on the cooked side with the back of your spoon.
- Turn when the second side has browned a little, brush a tiny bit of oil on it and transfer to a serving dish.
- These are best cooked one at a time and served when hot and chewy.
Recipe courtesy of Michelle