Ingredients:

• 2 cups – slightly coarse Wheat flour
• 1/4 cups – Maida
• 2 tbsp – Ghee
• 2 tbsp – curds
• salt to taste

Method:

1. Knead the ingredients into a slightly stiff dough. Keep covered for 2 hours.
2. Divide into balls the size of a medium potato, and roll into a thick roti (4-5 mm thick).
3. Heat griddle (tawa), place the roti on it and cook one side till dry.
4. Wet the top with water and invert.
5. Invert griddle and roast over the gas flame (or if available, use a barbeque with coal fire). It will fall off when done.
6. Serve hot with vegetable curry.

Recipe courtesy of Sify Bawarchi