Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Course: Bread | Servings: 4
Difficulty level: Easy
Ingredients
For the dough
- 200 g Atta, wheat
- 40 g Curd (dahi)
- 1.6 g Salt
- 1.6 g Baking Powder
- 6 ml Cow Ghee
For topping
- 6 g Coriander leaves, chopped
- 1 g Kalonji
Instructions:
For the dough
- Combine atta, salt, and baking powder in a mixing bowl. Add curd and ghee. Mix well.
- Add warm water gradually, and knead to a soft, slightly firm dough, 6-8 minutes. Cover and rest the dough for ~30 minutes
To shape the roti
- Divide the dough into 4 equal portions. Shape each portion into a sphere. Put tawa (griddle) on medium flame to pre-heat it.
- Flatten a dough ball and dust it liberally with dry flour. Using a rolling pin on a flat surface, roll the dough out into a round / oval roti.
- Sprinkle kalonji and coriander (optional) on one side and gently roll once more to embed these into the surface o the roti.
To cook the roti
- Brush the plain side of the rolled roti (the side not covered with kalonji and coriander) with water. Place the roti, water side down, on the hot tawa (the water helps the roti to stick to the tawa). Cook until bubbles begin to appear.
- Turn the tawa upside down directly over a gas flame. Allow the exposed side of the roti to cook over the flame until a few charred spots develop.
To serve
- Remove the cooked roti from the tawa using tongs on to a wooden board. Brush lightly with ghee or butter (optional). Serve hot.
Nutrition (Per Serving)
Calories: 180 kcal | Protein: 5.8 g | Carbohydrates: 32.7 g | Fat: 2.8 g | Fiber: 5.8 g