Whenever I make Khasta Roti it reminds me of my Grandmother. She used to make these roti’s with utmost patience and love. These were roasted on charcoal, to a perfect crispy and flakey thick roti’s. However as hard as I try to make it like her’s, I am not even close. The ingredients used are minimal but the art lies in the method of roasting.These roti’s are best eaten with a thick Dal dish like Panchmel Dal or can be served with Paneer gravies. These roti’s are made of whole wheat flour and are a healthier than the Naan or other breads made from all purpose flour.
Prep time: 25 minutes
Total time: 30 minutes
1 cup Atta (whole wheat flour)
½ teaspoon salt.
2 tablespoon curd (yogurt)
Ghee for roasting (clarified butter)
- Combine all the ingredients except ghee and make a soft dough with water. You can make the dough in a food processor also.
- Cover and keep for 20 minutes.
- Heat a griddle.
- Divide the dough in 8 portions and make balls.
- Now with the help of flour roll in 5” circles. (Chapatti or tortilla)
- Apply 1/3 teaspoon of ghee and sprinkle a big pinch of flour.
- Starting from one end roll the chapatti into a log.
- Now roll it again like a coil and seal the end by pressing.
- Again roll it into a ¼ inch thick circle.
- Place the roti on medium hot griddle and roast lightly.
- Turn and cook the other side till blisters appear.
- Take off the griddle and apply ¼ teaspoon ghee on the side which was roasted first.
- Now roast on direct flame on slow or medium heat till the roti is well roasted all over.
- Keep it on a napkin and gently squeeze to open the layers.
- Serve hot with homemade butter.