Monday, May 30, 2011

Layered Roti/paratha

2/1/2 cups wheat flour
thin buttermilk or water.
Knead soft dough with above ingredients.
Make 4 mm thickness round about 6" diameter. Apply 1/2 tsp ghee and spread all over
with brush.
Fold into half. Press brush onto it. Fold again to quarter. Press with fingers.
Roll in dry flour. Now roll out again to a triangle about the size of a roti.
Heat griddle  and place roti on it. Turn to roast other side.
Now put a little ghee on both sides and shallow fry till crisp. Serve hot with any desired
curry or curd.


aipi said...

Great recipe ~ love these parathas :)
US Masala

Priya said...

Love layered paratha, that too when served with channa masala..

sona_r said...