Indian Cuisine
Rumali Roti
Paratha and Puri
Non-Veg Curries
Dal and Soups
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2 cup Wheat flour

70 gms Maida(refined flour)

3 tbsp melted Ghee or Oil

1 1/4 tsp Salt

Cold water for kneading


Seive wheat flour,maida,and salt together.

Rub Ghee or oil into the flours,add water and make soft dough,and keep it covered

with a damp cloth for 30 minutes.(the dough should be very smooth and elastic).

Knead well again and divide the dough into 8 portions and shape them into the

round balls.

Roll down each ball into round roti,now place the roti on back side of your palms

(palms facing down), circle your wrist slowly in an anti-clockwise motion.

Try to swing the roti in the air, again let it land on your palms, make a large very thin circle

12" diameter.It should be as thin as tissue and expanded well.

Heat an inverted griddle (upside down), place the roti carefully on over the inverted griddle.

This roti takes hardly 1 minute to cook, once done it should be folded like a handkerchief and serve hot.

Vandana Dubey's Recipe Site.