Ingredients
- Atta flour (100% whole wheat flour) or Sharps flour (by-product of wheat flour), or 50/50 blend of Atta and Sharps.
- Warm water
- Ghee or butter
- Salt (optional)
Method
- Knead thoroughly an amount of flour with warm water and a teaspoon of ghee to make a stiff dough. Cover with a damp cloth and let it rest for half an hour.
- Divide the dough into egg size balls and roll them out like pancakes using minimum amount of flour for dusting to prevent sticking while rolling. However, too much dusting flour will result in the Roti becoming brittle.
- On a hot ‘Iawa’ (hot plate or griddle) fry the Roti, flipping it from side to side until light brown with dark bubbles all over. Quite often the Roti will balloon while frying, just press lightly and continue until ready.
- Wrap in cloth and store in a covered utensil to keep warm and supple till ready to serve.
