2 cups slightly coarse wheat flour
1/4 cups maida
2 tbsp ghee
2 tbsp curd
salt to taste.
PREPARATION:
- Knead slightly stiff dough cover and keep for 2 hours.
- Take naan sized dough and make a ball.
- Roll to a thickish roti (4-5 mm thick).
- Heat griddle (tawa) place on tawa and dry one side.
- Wet upper side with water and invert.
- Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.
- Serve hot with desired vegetables curries
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