Ingredients:
• 1.5 cups – Wheat flour
• 50 gms – plain flour
• 1 tsp – salt
• 2 tbsp – melted Ghee or Butter
Method:
- Mix flour with salt.
- Rub in ghee till flour gets to be crumbs.
- Add water, knead into soft, pliable dough.
- Cover and keep aside for 45 minutes.
- Knead again till smooth, divide into six parts.
- Shape into rounds.
- Roll as thin as possible using dry flour for dusting.
- Place one on back of palm.
- With circular movement in one direction, flip and rotate roti.
- This procedure will make the roti very thin.
- Invert deep tawa or heavy cast iron pan, and heat over gas.
- When hot, spread roti over inverted griddle and allow to cook.
- Tiny black spots will appear on it when done.
- This roti cooks very fast. Approx. 45- 50 seconds each.
- Fold like a handkerchief (roomali) before serving.
- Serve hot with gravy or vegetables.
Recipe courtesy of Saroj Kering