Ghau Ni Rotli
|Wheat flour||2 1⁄2 Cup (40 tbs) (Extra Flour For Rolling)|
|Boiling water||1 Cup (16 tbs) (As Required)|
|Ghee/Oil||1 Tablespoon (Extra For Brushing On Top)|
Sieve flour with salt in a thali.
Make a well in the centre and pour in fat.
Add enough boiling water to bind.
Mix using a wooden spoon, till dough cools down.
Knead with your hands, adding more water if required to make a pliable dough.
Another method is to beat dough on surface of table about 10-12 times as Italians do with their pasta.
This makes a superb dough and saves a lot of kneading.
Roll out into a long sausage and cut into 15-18 pieces.
Place tava on fire.
Do not make it too hot as this produces brown blisters on the surface and makes rotlis hard.
Roll out one rotli at a time and place on tava.
As soon as bubbles appear on the surface, flip over and press surface with a folded cloth, kept separately for this purpose only.
The rodi will start puffing up.
Keep pressing it all over till entire surface has puffed up.
Make sure the tava is not too hot and no brown spots appear.
Do not overcook as then they will become tough.
Remove from tava and brush with melted ghee, or butter.
Fold in half and keep in an air-tight container till ready to serve.
They will remain soft for about twenty-four hours.
If using leftovers the next day, heat a tava lightly or keep rolled in a napkin and heat in an oven for fifteen minutes at 150°C.