Prep 10 mins
Cook 30 mins
A nutritious roti, its enjoyed in Uttar Pradesh, North India. It calls for creativity and patience on the part of the cook. Though it involves a little effort, it is rewarding when the rotis are praised by all!
- 2 cups plain white flour
- 1 teaspoon salt
- 150 ml water
- 4 tablespoons butter or 4 tablespoons ghee
- 2 tablespoons flour
- 2 tablespoons butter or 2 tablespoons ghee
- ghee (for shallow frying) or butter (for shallow frying)
- 3 tablespoons almond paste
- Sieve flour and salt.
- Add water.
- Knead well to make a soft dough.
- Cover with a damp cloth.
- Keep aside for 30 minutes.
- Mix 4 tbsps.
- Beat well to make a paste.
- Knead the dough once again.
- Melt 2 tbsps.
- Gradually pour it in the dough.
- Knead until the dough becomes very soft.
- Divide the dough into 6 parts.
- Roll each round into a thin large circle.
- Fold it into half.
- Spread a thin layer of the paste on the folded circle.
- Fold it once again into half, lengthways.
- The circle will now look like a thin long strip.
- Shape into a spiral.
- Keeping the fold on the outer side, press and flatten to a ball.
- Now make into a 1/4" thick roti with your palms.
- Heat the griddle.
- Add a little butter or ghee.
- Shallow fry each roti separately.
- Serve hot.