Add flour, baking powder, brown sugar and salt to a bowl.
Mix together and make a hole in the middle.
Add water and knead for 3 to 5 minutes.
Once dough is formed, place in a bowl, rub 1 tsp of ghee all over it, cover and allow to rest for 30 minutes.
Divide dough into 6 equal pieces.
Using your hand, press each one out into a 4” disc, ensuring not to press out the middle of the dough.
Seal each one by bringing the ends and pinching them together. Once sealed, dust with flour, place on a floured surface, cover and allow to rest for 30 minutes.
On a lightly floured surface, using your rolling pin, roll each roti out to 1/8 inch thick, ensuring to turn your roti 90 degrees counter-clockwise after each roll.
If this is your first attempt, you may want to roll it out to 1/4 inch thick as it may burst, causing the filling to spill out.
Heat your tawa/skillet over medium heat.
Once heated, brush with ghee.
Remove excess flour from your roti by gently tossing it from hand to hand several times.
Immediately place on tawa/skillet and spread your roti into a circle.
Brush with ghee and flip after 30 seconds.
Once flipped, apply ghee to any dry spots and allow to cook for 30 seconds.
Flip several times, ensuring the ends are cooked.
Once cooked, fold roti.
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