Ingredients

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1 1/2 cups wheat flour
50 gms. plain flour
1 tsp. salt
2 tbsp. melted ghee or butter

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Mehtod

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1. Sift flours, salt together.
2. Rub in ghee till flour is crumbly.
3. Add water, knead into soft, pliable dough.
4. Cover and keep aside for 45 minutes.
5. Knead again till smooth, divide into six parts.
6. Shape into rounds.
7. Roll as thin as possible using dry flour for dusting.
8. Place one on back of palm.
9. With circular movement in one direction, flip and rotate roti.
10. This procedure will make the roti very thin.
11. Invert deep tawa or heavy cast iron pan, and heat over gas.
12. When hot, spread roti over inverted griddle and allow to cook.
13. Tiny black spots will appear on it when done.
14. This roti cooks very fast. Approx. 45- 50 seconds each.
15. Fold like a handkerchief (roomal) before serving.
16. Serve hot with gravied or other vegetables.

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Making time: 45 minutes(excluding dough maturing time)
Makes: 6-7 rotis
Shelflife: Best fresh only