INGREDIENTS
- 2 cups slightly coarse wheat flour
- 1/4 cups maida
- 2 tbsp ghee
- 2 tbsp curd
- salt to taste.
- METHOD Knead slightly stiff dough cover and keep for 2 hours. Take naan sized dough and make a ball. Roll to a thickish roti (4-5 mm thick). Heat griddle (tawa) place on tawa and dry one side. Wet upper side with water and invert. Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done. Serve hot with desired vegetables.
