INGREDIENTS
PROCEDURE
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Rotli, Bhakri, Parotha, Rotlo
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- 2 Cups whole wheat flour (gehun ka atta)
- 4 Tablespoons ghee
- 1 Teaspoon cumin seeds (jeera) or carom seeds (ajwain)
- Vegetable Oil
- Salt to taste
PROCEDURE
- In a wide thali or a bowl, combine the flour, ghee, cumin seeds and salt and mix well. Add enough water and knead into a firm dough.
- Keep aside for 15 to 20 minutes. Divide into 12 to 14 equal portions.
- Roll out each portion into a 100 mm. (4") diameter round.
- Roast each round on both sides on a tava with little oil till golden brown, putting light pressure on the bhakhri so that the insides cook evenly.
- Serve hot with any vegetable of your choice.
RELATED TAGS
Rotli, Bhakri, Parotha, Rotlo
Visit: http://gujarativangi.weebly.com