Ingredients:

• 1 cup – whole-wheat flour
• 1/4 cup – soya flour half and half
• 1/2 tsp – ajwain seeds
• 1 tbsp – fresh Curd
• Salt to taste
• Grind to a paste:
• 2 – Green chillies
• 1 piece – Ginger
• 10 to 12 – Mint leaves

Method:

1. Mix both flours together.
2. Add all ingredients to flour, including paste.
3. Add water little by little, knead into a smooth soft dough.
4. Cover with moist cloth, stand for 10-12 minutes.
5. Divide dough into 5 parts.
6. Roll into 5 wide rounds, using dry flour for dusting.
7. Heat skillet, roast like a phulka first one side.
8. Then flip and roast other side, pressing edge gently.
9. When small brown spots form, flip again.
10. Now rotate with puffed cloth, pressing down, to puff up roti.
11. Repeat for all dough, as required.
12. Serve hot and puffed, with any oil-free vegetable or dal.

Recipe courtesy of Saroj Kering