Bati

INGREDIENTS

Atta  500gm

Baking powder 5gm

Salt  to taste 

Desi ghee 380 gm

METHOD

Sieve atta with baking powder and salt into a paraat.

Make a bay in the center of the sieved flour, pour water and mix gradually and knead to form a dough. 

Cover with moist cloth and leave it for 10

minutes.

Add 80 gms of ghee and slowly incorporate to form a soft dough, cover it and

keep aside for 10 minutes.

Divide this dough into 16 equal portions and make balls.

Flatten this ball with palm to give a disc shape (2-2 %" diameter).

COOKING

Grease the baking tray, place the disc on it and bake in a moderate heated

oven for 16-18 minutes.

Remove, depress on one side to crack open the crust, pour the melted ghee

with a spoon on it and serve immediately.

YIELD: 15-16 No.

coOKING TIME: 15-18 Minutes

Meethi Tawa Roti

 
   
         

INGREDIENTS

Atta (whole wheat flour) 500gm
Salt To taste
Chopped methi leaves 150gm
Chopped green chilly 20gm
Water As required
Clarified Butter 50gm

METHOD

Sieve atta with salt in paraat. Put chopped methi leaves, chopped green chilly,

and mix together.

Pour water gradually and mix. Knead to form a dough.

Cover with a moist cloth and keep aside for 30minutes.

Divide the dough in 10 equal pedas make balls.

Place them on a floured surface.

Flatten each ball with a rolling pin into a round disc (6"diameter).

COOOKING 

1.Heat tawa; place it on a tawa, half cook turning over once.

2. Remove and apply butter on one side and serve hot immediately

COOKING TIME: 1-2 Minutes

YIELD: 10 Pcs

Roomali Roti

       

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

Missi Roti

                 

                 

     INGREDIENTS 

Basin - 750gm 

Atta - 250gm

Salt - To taste 

Onion chopped - 200gm 

Chopped ginger - 20gm 

Chopped green chilly - 20gm 

Chopped coriander - 15gm 

Crushed coriander - 25 gm 

Crushed anardana - 2tbsp 

Yellow chilly powder - 1tbsp 

Turmeric - ½ tbsp 

Mustard oil - 50ml 

Water - as required 

Clarified butter - 100gm

METHOD

Seive  baisan and atta with salt in a paraat. 

Add the remaining ingredients in the descending order.

 Mix and knead to make dough. Cover it with moist cloth and 

leave it for 30 minutes. 

Divide this dough into 15 equal portions and make balls. 

Place these balls on a floured flat surface. 

Flatten each ball with a rolling pin in a round disc shape (6" diameter).

COOKING

Place it on a gaddi, stick inside a moderately hot tandoor and bake until

golden brown for 2-3 minutes. 

2. Remove, apply clarified butter and serve hot.

COOKING TIME: 2-3 Minutes

YIELD: 15PCS

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.