Ingredients:
1 cup whole wheat flour
1 1/2 tbsp oil
A pinch of salt (optional)
Whole wheat flour for rolling
Ghee for smearing
Method:
1. Combine the flour, 1 tbsp of oil and salt in a bowl and knead into a soft dough using enough water. Keep aside for 15 to 20 minutes.
2. Knead again using remaining ½ tbsp of oil and little water till the dough is smooth and elastic. Cover and keep the dough aside for 15 to 20 minutes.
3. Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling.
4. Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
5. Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
6. Cook it on an open flame till it puffs up and brown spots appear on both the sides.
7. Repeat with the remaining dough portions to make 7 more rotis.
8. Smear ghee on top and serve hot.
1 cup whole wheat flour
1 1/2 tbsp oil
A pinch of salt (optional)
Whole wheat flour for rolling
Ghee for smearing
Method:
1. Combine the flour, 1 tbsp of oil and salt in a bowl and knead into a soft dough using enough water. Keep aside for 15 to 20 minutes.
2. Knead again using remaining ½ tbsp of oil and little water till the dough is smooth and elastic. Cover and keep the dough aside for 15 to 20 minutes.
3. Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling.
4. Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
5. Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
6. Cook it on an open flame till it puffs up and brown spots appear on both the sides.
7. Repeat with the remaining dough portions to make 7 more rotis.
8. Smear ghee on top and serve hot.
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