Rotla
Ingredients
1 cup
Jowar flour
1 cup
Water
ΒΌ tsp
Ghee
Instructions
1
Bring water to a boil in a saucepan, add ghee.
2
Lower heat and add flour, stir until it forms a dough.
3
Remove from heat, cover and let stand for 10 minutes.
4
Empty into a dish, grease your hand with ghee and knead well to a smooth soft dough, sprinkle cold water if needed.
5
Divide dough into 4 balls (6 for thinner rotis).
6
Take one ball, flatten slightly and coat with dry jowar flour. Using a rolling pin, roll into a circle of about 5-6 inches in diameter.
7
Place on a heated griddle, on medium heat.
8
Brush top with water to prevent cracks.
9
Flip over when bubbles appear, cook until brown spots appear underneath.
10
Flip and gently press with a clean cloth to help puff. Or cook on an open flame to puff.
11
Remove from heat and apply butter or ghee.
12
Repeat with the remaining dough.
13
Note: for a perfect circle,cut with any correct size lid.
14
Variation: add salt, crushed green chilies in the flour, as needed.