|Whole wheat flour||1 Kilogram (Atta)|
|Cracked wheat||1 Tablespoon (Dalia)|
|Water||1⁄2 Cup (8 tbs)|
Sift flour and salt into a large bowl.
Rub in butter and mix in cracked wheat and ajwain.
Add water, a little at a time, and knead to make a stiff, pliable dough.
Add move water if needed.
Pinch off lemon-sized balls of dough and roll on a floured surface into 8" round roti.
Heat a tandoor till medium-hot.
Place roti on rack and bake for 2-3 minutes.
Turn over and bake the other side.
You can also roast roti on a tava or griddle over moderate heat till base is dry and brown specks appear on the surface.
Flip over and roast the other side.