next »

[Ryan Martis]

Ingredients
2 cups wheat flour
1/4 cups fine semolina
2 tbsp butter
2 tbsp ghee
salt to taste
hot or warm water to knead

Method
Mix all ingredients and make very stiff dough. Take dough the size of a cricket ball.
Knead till smooth and round. Roll to a thick chappathi. About 1-1 1/2 cm thick.
Prick with a knife - point.
Place on a hot griddle on lowest heat. Let one side dry. Then let other side get
crisp.
Meanwhile pinch the roti on upper side in a circular motion till small mounds are
formed on the whole roti.
Use a mesh with stand over direct flame to roast the pinched side. Keep flame low
to get crisp rotis.
Serve with ghee and with lots of dal and rice or with curds. It may be crumbled and
dipped in dal too.