PARATHA ROTI .
1 lb Flour 4 cups
Baking Powder 4 tsp.
Salt 1 tsp.
Ghee, margarine or butter 1.5 oz.
Water 1 3/4 cups
Sift flour, baking powder and salt.
Add enough water to form a smooth soft dough.
Knead well and leave 1/2 hour covered with a damp cloth.
Flour board and roll out dough to size 8" or 9" as desired, then spread with ghee and sprinkle with flour.
Cut the dough from the centre to the edge, roll tightly into a cone shape, press peak into centre of cone, then flatten.
Leave again for 30 min.
Sprinkle flour on the board and roll out very thin with rolling pin.
Bake on a moderately hot bake stone(tawah)or a dry heavy based frying pan or griddle coating dough with oil on both sides as it cooks.
Turn on both sides and cook for about 1 1/2 minutes on each side.
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