Ingredients:

• 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

Method:

1. 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.
2. Cover and keep in an air tight container (or cover the dough with wet towel) for 1 hour.
3. Divide the dough into 6 equal parts.
4. Use a little flour to roll each portion into a circle of approximately 6-7 inches in diameter.
5. Dust off any excess dry flour. Apply a little oil / ghee on top of the rolled roti.
6. Gather the roti into concertina folds as you would in the making of a paper fan.
7. Roll the gathered roti into a circle to resemble a scroll (like Swiss roll).
8. Apply a little oil on top and keep in an airtight container (or cover with a wet towel) for half an hour.
9. Use a little flour to roll each portion into a circle of about 4-5 inches in diameter.
10. 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.
11. Once cooked, stack all the porottas together and bang the stack slightly with both hands on either side. The flakiness will be more pronounced.
12. Serve with chicken curry / vegetable korma or any North Indian gravy dish.
13. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya