Khameeri Roti

INGREDIANTS

            Attta                -         500gm

            Salt                  -         to taste

            Yeast                -        10gm

            Water               -        100ml

            Atta                  -       to dust

METHOD

Sieve atta with salt in a paraat.. 

Dissolve yeast in 100ml of warm water. 

Make a bay in a sieved atta, pour water in it and start mixing garadually 

when fully mixed, knead to make a hard dough, 

cover with a moist cloth and keep aside for 15 minutes. 

Add dissolved yeast and in corporate gradually, 

when fully mixed, knead until the dough is not sticky. 

Cover and keep in a warm place for 30 minutes to allow the dough to rise. 

Divide the into 8 portions, make balls, 

dust with atta and keep aside for 8-10 minutes. 

Flatten each ball between your palms to make a round disc, 

place the roti on a gaddi and stick inside a moderately hot tandoor and 

bake for 2-3 minutes. Serve hot. 

YIELD: 8Pcs

COOKING TIME: 2-3 Minutes.