Ingredients:

• 2 cups – Wheat flour
• 1/4 cups – fine semolina
• 2 tbsp – Butter
• 2 tbsp – Ghee
• salt to taste
• hot or warm water to knead

Method:

1. Mix all the ingredients to make a very stiff dough.
2. Divide into portions the size of cricket balls. Knead till smooth and make balls.
3. Roll into a thick chapatti about 1-1.5 cm thick.
4. Prick with a knife and place on a hot griddle on the lowest heat. Cook one side till dry.
5. Flip and let the other side crisp. Meanwhile, pinch the roti on the upper side in a circular motion till small mounds are formed on the whole roti.
6. Place a mesh with a stand over the direct flame and roast the pinched side. Keep the flame low to get crisp rotis.
7. Serve with ghee, dal and rice or with curd. It may be torn and dipped in dal, too.

Recipe courtesy of Sify Bawarchi