Ingredients
| Quantity | Measure | Ingredients | Description |
| 2 | Tablespoon | Curds | |
| 1/4 | Teacup | Flour, Maida - (American Pillsbury) | |
| 2 | Teacup | Flour, Wheat - (Atta) | |
| 2 | Tablespoon | Ghee | |
| A | Little | Salt | to taste |
Method
Knead slightly stiff dough cover and keep for 2 hours.
Take Naan sized dough and make a ball.
Roll to a thick Roti (4-5 mm thick).
Heat griddle (thawa) place on thawa and dry one side.
Wet upper side with water and invert.
Invert griddle and roast over gas flame (or if available a barb-que coal fire). It will fall off when done.
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