Follow these steps for perfect results
cornflour
whole wheat flour
butter
melted
salt
water
lukewarm
In a bowl, combine cornflour, whole wheat flour, and salt.
Gradually add lukewarm water and knead to form a medium-soft dough.
Divide the dough into 8 equal portions.
Place a portion of dough between two sheets of wet polythene or inside a large Ziploc bag.
Using a rolling pin, flatten the dough into a 5-inch diameter circle.
Heat a griddle (tawa) over medium heat.
Spread 1 teaspoon of butter on the hot griddle.
Carefully place the flattened roti on the griddle.
Spread a little oil on the edges of the roti.
Cook for about 1 minute on the first side.
Flip the roti and apply a little oil on top.
Cook for another minute on the other side.
Roast the roti on both sides until golden brown spots appear.
Remove from the griddle.
Serve hot with Sarson Ka Saag.
Expert advice for the best results
Knead the dough well for a softer roti.
Use a non-stick griddle to prevent sticking.
Adjust the amount of water to achieve the right dough consistency.
Serve immediately for the best taste and texture.
Everything you need to know before you start
5 minutes
Dough can be prepared a few hours in advance and stored in the refrigerator.
Serve hot on a plate, optionally folded or stacked.
Serve hot with Sarson Ka Saag
Serve with butter or ghee
Serve with yogurt and pickle
A refreshing yogurt-based drink.
Discover the story behind this recipe
A staple food in North Indian cuisine, especially during winter months.
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