Atta ( Wheat Flour ) 2 Cups
2. Maida ( Refined Flour) 1/4 cup
3. Ghee or Cooking Oil 2 Table spoons
4. Yoghurt 2 Tablespoons.
5. Some salt
1. Mix the Atta, Maida and Salt in a mixing bowl.
2. Add the Yoghurt and add start kneading and add small quantities of water and knead .
3. The dough should be kept tight. The best way is to knead the dough and add water little water and knead again, add more water if needed and repeat the kneading if needed.
4. Leave this dough out for about 2 hours.
5. Make a ball from this dough and flatten in into a roti , it should be bit thick say ( 4-5 mm thick) or something like a thin crust pizza base thickness.
6. Take a thick bottomed Tava, Griddle or a Fry Pan and put it over the heat.
7. Wet one side of the roti and put it on the Pan.
8. Also wet the upper side of the roti as well with water, just sprinkle some water drops by hand or use a basting brush dipped in water.
9. Now reverse the pan and hold it in your hand and let the roti get roasted over the heat. The roti will keep on sticking to the pan.
10. Use your judgment as not to burn the roti off.
11. Once the Roti is done on one side, it will fall off.
12. Now Pick it up using the tongs .
13. Normally the roti would have cooked well on both sides. But sometimes it may fall off bit early , in that case just pick it up and cook in the pan in the normal position.
14. Smear it with some Ghee on one side.
Serve hot with a any a meat curry or vegeterian curry.
TIP: If you have a GRILL in our stove then it is easier to do it in the Grill. Make sure that you put the tray as close as possible to the heating elements or flame.
The idea is to create Tandoor like conditions , normally Tandoor is exteremy hot, so that the outside of the Roti gets cooked very fast and the inside of the roti remains soft and moist.
If you put it in the Oven , where the temperaturs are not very high then it will get cooked like a crunchy cookie.