Rotli ( Parsi cuisine )
Recipe source - Katy Dalal’s Jamva Chaloji cookery book.
Preparation Time: 35 minutes
Cooking Time: 20 minutes
Makes: 5- 6 rotlis
You will need
Whole wheat flour ( atta ) - 200 g ( 1 cup )
Ghee - 2 teaspoon
Salt - 1/4 teaspoon
Water - 100 ml + 1 tablespoon
Ghee - 2 teaspoon
Salt - 1/4 teaspoon
Water - 100 ml + 1 tablespoon
Method
Place the flour on your work surface. Make a whole in the centre and pour in the ghee. Add the salt and mix with your fingertips. Add a cup ( 100 ml + 1 tablespoon ) in a trickle and knead till soft and smooth. Keep in a cool place for half an hour.
Make small even sized balls out of the dough. Place a skillet or flat tawa on the heat. Roll out each ball neatly into a thin round as big as a saucer. Place on the hot skillet and turn over three to four times till cooked. Do not use any oil on top to help cook the rotlis.
Make small even sized balls out of the dough. Place a skillet or flat tawa on the heat. Roll out each ball neatly into a thin round as big as a saucer. Place on the hot skillet and turn over three to four times till cooked. Do not use any oil on top to help cook the rotlis.
Lovely rotlis !
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