Wheat flour ½ kg
Milk 1 cup
Salt to taste
White cumin ½ tsp
Ghee/Oil 4 tbsp
Method
* Mix dry ingredients together. Add banaspati and mix until the flour resembles breadcrumbs. Knead with milk. The dough should neither be soft nor sticky. Divide the dough into small portions. Roll it out on a floured surface; do not sprinkle dry flour on it. Roll it out to about 5 inch in diameter and ¼ inch in thickness.
* Then carefully place the roti on a heated griddle (tava). Immediately prick it all over with a fork or a pointed knife. When toasted on one side, turn it over and let it cook for about 40 seconds or a minute, turn it over once again, press with a muslin cloth.
* Repeat the same on the other side. When it is light brown on both sides remove from heat. Keep each roti separately.
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