Ingredients
2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder
2 tbsp oil Water to knead
3 cups whole wheat flour, sifted 1 Tbls. melted butter
1/2 cup warm milk 1 cup warm water or as needed 1 Tbls. sugar 1 tsp. salt
Method
In a large bowl, combine the flour, melted butter, salt and sugar. Make a well in the center and add warm water and milk, mixing it with the flour until a soft dough is formed.
Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for an hour or so. Divide the dough into three-inch balls. Flatten the dough balls into 6-7 inch circles. Cover with plastic wrap.
Heat a cast-iron skillet on medium-high heat. Place one roti on the skillet, topside down and cook for 30 seconds or so. Turn over and cook for another minute until small air pockets emerge. Turn it over once more and cook for another minute. With a lightly-wet towel, press on the roti, forcing it to develop more air pockets. Keep the finished rotis warm in a towel as you continue to prepare other rotis.
2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder
2 tbsp oil Water to knead
3 cups whole wheat flour, sifted 1 Tbls. melted butter
1/2 cup warm milk 1 cup warm water or as needed 1 Tbls. sugar 1 tsp. salt
Method
In a large bowl, combine the flour, melted butter, salt and sugar. Make a well in the center and add warm water and milk, mixing it with the flour until a soft dough is formed.
Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for an hour or so. Divide the dough into three-inch balls. Flatten the dough balls into 6-7 inch circles. Cover with plastic wrap.
Heat a cast-iron skillet on medium-high heat. Place one roti on the skillet, topside down and cook for 30 seconds or so. Turn over and cook for another minute until small air pockets emerge. Turn it over once more and cook for another minute. With a lightly-wet towel, press on the roti, forcing it to develop more air pockets. Keep the finished rotis warm in a towel as you continue to prepare other rotis.
0 comments:
Post a Comment