Sunday, March 7, 2010


4 cups Wheat FlourSalt
1/2 cup Warm Milk1and 1/2 cup Warm Water

Mix a tsp of salt with the wheat flour and knead it in a bowl with the milk adding a little water at a time.
Keep kneading until it becomes soft and pliable.
Cover the bowl with a cling wrap and let it sit for about 20-30 minutes.
Roll out 1-2 mm thin rotis about 6-8 inches in diameter.
Heat a skillet and place a roti on it when hot.
Let it cook on one side for 1/2 a minute and then flip and cook the other side for 1/2 a minute.
Then slide it into the open flame and let it puff up, turning once.
Apply a dash of ghee and serve.
Store in an airtight container lined with aluminum foil if not eating right away.