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Ingredients
2 cups whole wheat flour
1/4 cup gram flour
Salt to taste
1 tsp ajwain
1/8 tsp asafoetida
1/2 tsp chilli powder
2 Tbsp clarified butter
Water to mix the dough
Butter to smear the roti
Cooking Style
Mix all the ingredients and knead into a firm dough. Break the dough and shape into balls of about 5 cm in diameter. Roll into rounds 1/2 cm in thickness. Place a griddle on high heat. After it is hot, put the roti on it, and cook a little on both sides, till it is very slightly cooked-it just about forms an upper crust.
Remove from heat and pinch the surface on one side, in a pattern, deep but not reaching the bottom. This helps cook the roti through and prevents it from puffing up. Now cook over direct flame, over a wire rack, turning constantly till both sides have brown specks all over and the roti is cooked through. Smear the cooked roti with a little clarified butter and serve.
2 cups whole wheat flour
1/4 cup gram flour
Salt to taste
1 tsp ajwain
1/8 tsp asafoetida
1/2 tsp chilli powder
2 Tbsp clarified butter
Water to mix the dough
Butter to smear the roti
Cooking Style
Mix all the ingredients and knead into a firm dough. Break the dough and shape into balls of about 5 cm in diameter. Roll into rounds 1/2 cm in thickness. Place a griddle on high heat. After it is hot, put the roti on it, and cook a little on both sides, till it is very slightly cooked-it just about forms an upper crust.
Remove from heat and pinch the surface on one side, in a pattern, deep but not reaching the bottom. This helps cook the roti through and prevents it from puffing up. Now cook over direct flame, over a wire rack, turning constantly till both sides have brown specks all over and the roti is cooked through. Smear the cooked roti with a little clarified butter and serve.
|
Ingredients
2 cups whole wheat flour
1/4 cup gram flour
Salt to taste
1 tsp ajwain
1/8 tsp asafoetida
1/2 tsp chilli powder
2 Tbsp clarified butter
Water to mix the dough
Butter to smear the roti
Cooking Style
Mix all the ingredients and knead into a firm dough. Break the dough and shape into balls of about 5 cm in diameter. Roll into rounds 1/2 cm in thickness. Place a griddle on high heat. After it is hot, put the roti on it, and cook a little on both sides, till it is very slightly cooked-it just about forms an upper crust.
Remove from heat and pinch the surface on one side, in a pattern, deep but not reaching the bottom. This helps cook the roti through and prevents it from puffing up. Now cook over direct flame, over a wire rack, turning constantly till both sides have brown specks all over and the roti is cooked through. Smear the cooked roti with a little clarified butter and serve.
2 cups whole wheat flour
1/4 cup gram flour
Salt to taste
1 tsp ajwain
1/8 tsp asafoetida
1/2 tsp chilli powder
2 Tbsp clarified butter
Water to mix the dough
Butter to smear the roti
Cooking Style
Mix all the ingredients and knead into a firm dough. Break the dough and shape into balls of about 5 cm in diameter. Roll into rounds 1/2 cm in thickness. Place a griddle on high heat. After it is hot, put the roti on it, and cook a little on both sides, till it is very slightly cooked-it just about forms an upper crust.
Remove from heat and pinch the surface on one side, in a pattern, deep but not reaching the bottom. This helps cook the roti through and prevents it from puffing up. Now cook over direct flame, over a wire rack, turning constantly till both sides have brown specks all over and the roti is cooked through. Smear the cooked roti with a little clarified butter and serve.
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