2 cups (200 g) 7 oz Wholewheat flour (atta), sieved
1/2 tsp (2 g) Salt (optional)
1/2 cup 125 ml) 4 fl oz Water
1 tbsp (15 g) Ghee
1/2 tsp (2 g) Salt (optional)
1/2 cup 125 ml) 4 fl oz Water
1 tbsp (15 g) Ghee
method
1. Mix the wholewheat flour and salt in a bowl. Add water, knead into a smooth and elastic dough. Cover with a moist cloth and keep aside for 20 minutes at room temperature.
2. Place the dough on a floured board. Divide it into 8 portions, roll out each into a thin disc, the size of a snack plate.
3. Heat a griddle (tawa); place one disc on the griddle. Cook until tiny spots appear on one side, flip over and cook the other side for a few seconds. Flip over again and cook till it is pale golden on both sides.
4. Brush lightly with ghee and serve hot with any curry dish.
2. Place the dough on a floured board. Divide it into 8 portions, roll out each into a thin disc, the size of a snack plate.
3. Heat a griddle (tawa); place one disc on the griddle. Cook until tiny spots appear on one side, flip over and cook the other side for a few seconds. Flip over again and cook till it is pale golden on both sides.
4. Brush lightly with ghee and serve hot with any curry dish.
serving amount
serves: 4 - 6
rate this recipe
7.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
