When I make the rotis nice and big which are no where to be chapati or phulkas I refer to them as rotlas. I make it as big as the size of my chapati roller.
Ingredients
Wheat flour - 2 big cups(will give 4/5 paratha)
Jeera&pepper coarse powder - 1 tbsp
Asefoetida - 1/2 tsp
Salt as per taste
Ghee /Oil for applying on the rotla.
Method
1) Lightly roast and then powder the Jeera & pepper seeds in a motor pestle.
2) Add it along with salt, hing to the flour and make a smooth dough.
3) Take a medium sized dough and roll it into a huge chapati. Keep spreading it out from the sides into a thin big chapati which reaches the sides of the chapati roller.
4) Place this on a preheated tava and cook a little on both sides. Then cook on the flame. Remove and apply ghee or oil as you like.
5) Serve hot with chutney or sabzi.
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