Ingredients:

  • Whole Wheat Flour – 2 Cups
  • Water – 1 ¼ Cup

Method:

Sift the flour into a parath or a large mixing bowl. Make a well in the centre and gradually add the water, incorporating it into the wheat. Knead to make a firm but pliable dough. Leave to rest for about ½ an hour in a covered container.

This dough can be used for Rotis or Parathas. It will make about 12 – 13 Rotis.

Divide the dough into 12 or 13 balls. Put the tawa on the fire to heat.

Spread some dry flour on the rolling board so that the ball of dough doesn’t stick when it is being rolled out. Roll a ball of dough with a rolling pin till it is quite thin. Place on the hot tawa for about a minute. Then turn the roti and heat the other side for another minute or so. Carefully place it on the flame. It will puff up. Turn it with a pair of tongs or chimta for direct heat on the other side. Serve immediately. Rotis can also be kept soft wrapped in a napkin or closed container if served later.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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