Ingredients
240g (2 cups) flour
2 tbsp ghee
1 cup boiling water
Pinch of Salt
½ cup melted ghee / oil for smearing
Method
Dough
1. Add salt and ghee to flour. Rub ghee into flour very well. Add boiling water to flour, and knead to form a soft dough. Cover with a wet cloth, and allow to rest for at least one hour before rolling.
Rolling
2. Divide dough into 8 portions. Roll out each to 22 cm diameter circles (size of a side plate).
3. Brush whole rotis with melted ghee. Fold roti over in half, brush folded portion with ghee; sprinkle with flour and fold over again.
4. Take this triangular shaped dough, and form into a round bun. Roll out into a circle (22 cm) until it is 2 mm thick. (Size of a dinner plate).
5. Put on a hot griddle (tava), turning it every now and again until it is lightly freckled. Brush over 10 ml (2tsp) ghee on either side until roti is freckled and a deep colour.
WHOLE WHEAT ROTIS (BROWN FLOUR)
Ingredients
120g (1 cup) unsifted or whole wheat meal
120g (1 cup) white flour
2 ½ tbsp ghee
1 cup boiling water
Method
Dough
1. Mix flour with salt and ghee. Use sufficient water to form a soft roti dough. Rest dough for at least one hour before rolling.
2. Proceed rolling as for white rotis.
Remember: Keep brown rotis a little thicker - they taste better that way!
