Ingredients:-
1.One and half cup wheat flour
2.One and half cup Bengal gram flour
3.One and half table spoon salt
4.One table spoon cumin seeds
5.Two and half table spoon ghee
6.One and half cup water
7.One and cup melted ghee for basting
Method:-
Combine the wheat, Bengal gram flour, salt and cumin seeds. Rub the ghee in to the flour mixture.Pour the water in gradually and knead mixture.Pour the water in gradually and knead in to a firm dough.
Divide the dough in to a 8 equal portion.Preheat the crisp plate by setting the ovan to the crisp modefor three minutes.
Shape the dove in to the balls and roll out till the portion 6" diameter. Prick the rotis with a fork and place on the crisp mode.
Bake in the crisp mode for two minutes. Flip the side of the roti and cook in the same.Crisp mode for another 1 min 30 sec.Bast both the side of the roti after removing it out of the ovan with melted ghee.
Continue the same procedure till all the dove is used up.Keep the ready rotis in air tight container.
1.One and half cup wheat flour
2.One and half cup Bengal gram flour
3.One and half table spoon salt
4.One table spoon cumin seeds
5.Two and half table spoon ghee
6.One and half cup water
7.One and cup melted ghee for basting
Method:-
Combine the wheat, Bengal gram flour, salt and cumin seeds. Rub the ghee in to the flour mixture.Pour the water in gradually and knead mixture.Pour the water in gradually and knead in to a firm dough.
Divide the dough in to a 8 equal portion.Preheat the crisp plate by setting the ovan to the crisp modefor three minutes.
Shape the dove in to the balls and roll out till the portion 6" diameter. Prick the rotis with a fork and place on the crisp mode.
Bake in the crisp mode for two minutes. Flip the side of the roti and cook in the same.Crisp mode for another 1 min 30 sec.Bast both the side of the roti after removing it out of the ovan with melted ghee.
Continue the same procedure till all the dove is used up.Keep the ready rotis in air tight container.
No comments:
Post a Comment