|Flour||2 Cup (32 tbs), kneaded (to make a chapatti dough)|
Pinch off two small pieces of dough, each about the size of a walnut.
Roll out to a small circle about 3" in diameter.
On one side of one circle, smear a little oil.
Put the other circle down on the oily side.
Press down lightly.
Dust with dry flour.
Roll out the two circles, now stuck together, to a big circle, almost the size of your rolling board.
This will be surprisingly easy to do since you have two together.
Put the roti onto the hot tava.
When one side seems cooked, turn over to the other side and cook.
Press down gently with a clean cloth if needed to ensure even cooking.
Take the roti off the fire and separate the two.
They will pull of very easily because of the oil you smeared before cooking.
Fold each roti into a triangle and keep covered in a clean cloth till you are ready to eat.
These rotis can be warmed very effectively in the same way as is mentioned for ordinary chappatis.
Half teaspoon ajwain added to the dough before kneading gives a very interesting flavour to these rotis.
These rotis, somewhat like Roomali rotis, can be made into Kathi Kababs for an interesting change.
Make the Dahi Murgh or Sookha Alu for stuffing and add some onion rings for crunch.
Roll them up in a paper napkin before serving.