Suji Roth

Shape the Roth

• After the resting period, the dough will feel firmer. Knead it gently for just 30 seconds to make it smooth.
• Place the dough on a clean, flat surface or a rolling board. Using your palms, flatten and shape it into a thick, round disc (the roth) approximately 7-8 inches in diameter and about 1 inch thick.
• Smooth out any cracks that may appear on the edges by gently pressing them together.

Slow-Cook the Roth

• Heat a heavy-bottomed tawa or a non-stick skillet over the lowest possible heat setting. Do not grease the pan yet.
• Carefully lift and place the shaped roth onto the hot tawa. Let it cook undisturbed for 10-12 minutes.
• After the first 5 minutes, start drizzling the remaining 1/4 cup of ghee around the edges of the roth, allowing it to seep underneath.
• Check the bottom by gently lifting an edge with a spatula. It should be firm and a light golden-brown color.
• To flip, slide the roth onto a flat plate, then invert the plate over the tawa to place it back, uncooked side down. This prevents it from breaking. Alternatively, use two wide spatulas for support.
• Cook the second side for another 10-12 minutes on very low heat until it is also golden-brown and cooked through. You can test for doneness by inserting a skewer or toothpick into the center; it should come out clean.

Cool and Serve

• Once cooked on both sides, carefully transfer the suji roth to a wire rack. This prevents the bottom from becoming soggy as it cools.
• Let it cool for at least 15 minutes. It will become firmer as it cools.
• While still warm, use a sharp knife to cut it into wedges or diamond shapes. Serve warm as a delicious dessert or snack.