Ingredients
| Quantity | Measure | Ingredients | Description |
| 50 | Grammes | Baking Powder | |
| 100 | Grammes | Curds | Beaten |
| 2 | Nos | Eggs | |
| One | Kilogram | Flour, Maida - (American Pillsbury) | |
| 50 | Grammes | Ghee | Melted |
| 15 | Grammes | Kalonji - Nigella or Onion Seeds | Wild onion seeds |
| 125 | Grammes | Milk | |
| A | Little | Salt | For taste |
| 1/2 | Tablespoon | Sugar | to mix with eggs |
Method
Add sugar and milk little by little, to the beaten eggs, as you beat them briskly.
Sieve the flour, salt, and baking powder together.
Mix the curds and a little milk in melted butter till they are blended well. Add the flour and the beaten egg, kneading the dough until it turns very smooth.
Cover and set aside for half an hour. Then divide the dough into lemon sized balls and shape each ball into an oblong-shaped flat bread called "Roti"
Apply melted butter or Ghee (clarified butter) on both sides of the Roti and smear one side of the Roti with onion seeds and then bake it in a Tandoori oven.
Alternately try cooking them on live coals of a bar-b-cue grid, cooking them on both sides till the turn crisp.
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