Masala Roti

1. 1

   Step 1

   • a.Prepare the Dough
   • b.In a large mixing bowl, combine 2 cups of atta, besan, salt, turmeric powder, red chili powder, cumin powder, and garam masala. Whisk to combine the dry ingredients.
   • c.Crush the kasuri methi and ajwain between your palms to release their aroma, then add them to the bowl along with the finely chopped coriander leaves.
   • d.Add 2 tablespoons of ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs.
   • e.Gradually add lukewarm water, a little at a time, and knead to form a soft, pliable dough. Knead for 7-8 minutes until the dough is smooth and not sticky. The dough should be soft, similar to chapati dough.
2. 2

   Step 2

   • a.Rest the Dough
   • b.Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotis.
3. 3

   Step 3

   • a.Divide and Roll the Rotis
   • b.After resting, knead the dough gently for another minute.
   • c.Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • d.Take one ball, flatten it between your palms, and dip it in the dry atta for dusting.
   • e.Place it on a rolling board (chakla) and roll it out into a circle of about 6-7 inches in diameter. Ensure it's rolled evenly and is not too thick or too thin.
4. 4

   Step 4

   • a.Cook the Masala Rotis
   • b.Heat a tawa (flat iron griddle) over medium-high heat. To check if it's hot enough, sprinkle a few drops of water; they should sizzle and evaporate immediately.
   • c.Carefully place the rolled roti on the hot tawa. Cook for about 30-40 seconds, or until small bubbles start to appear on the surface.
   • d.Flip the roti using tongs. Cook the other side for about 45-60 seconds, until light golden-brown spots appear.
   • e.Flip the roti again. Using a folded, clean kitchen towel or a flat spatula, gently press down on the edges of the roti. This will help it puff up like a balloon.
   • f.Cook for another 15-20 seconds, then remove from the tawa.
5. 5

   Step 5

   • a.Serve
   • b.Immediately brush the hot roti with a little ghee. This keeps it soft and adds flavor.
   • c.Repeat the rolling and cooking process for the remaining dough balls.
   • d.Stack the cooked rotis in a casserole dish or wrap them in a cloth to keep them warm and soft.
   • e.Serve hot with yogurt, pickle, or your favorite curry.

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