INGREDIENTS
Atta (whole wheat flour) 400gm
Maida (refined flour) 100gm
Salt To taste
Cold water for kneading
Wheat flour for dusting
METHOD
Sieve the wheat flour and refined flour with salt. Mix it. Slowly add water and make a soft dough. Keep it covered with a damp cloth for 30 minutes. The dough should be very elastic. Knead well again. Divide this dough into 8-9 equal portions. Shape them into round balls. Roll out each ball into small rounds on a floured chalk (wooden surface). Hold this on the back of your palm and circle it/twist it anti clockwise direction and swing it. Then again, catch it on the back of the palm of the same hand. Keep repeating until diameter of the same becomes about 30cms. Care should be taken to maintain the round shape and even thickness throughout. These rotis are cooked on the convex side of the griddle. Something like an inverted kadai or wok and takes just about a minutes to cook. These rotis are folded into quarter or sixes and served hot immediately.
YIELD: 8-9 Pcs
COOKING TIME: 1 Minute
COOKING TIME: 1 Minute
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