Make a soft dough of flour, ghee/butter/margarine, salt and water. (Originally wholemeal or aatta flour was used but I used white flour.)
Leave it to season at least 4 hours and then make small balls and coat with dry flour.
These need to be seasoned for another hour.
(Seasoning is required for white flour because of the gluten content. Aatta flour doesn't require seasoning.)
Roll it out as thinly as you can and then apply a layer of ghee/butter/margarine.
Remember to dust both rolling board and pin liberally with flour.
Use a knife to make a slit from the centre halfway through. Start rolling outwards.
Continue rolling until you get a funicular shape.
Stand it up.
Using the palm of your hand, press it down firmly.
Do the same with the rest of dough.
Coat with flour.
Leave them to rest another hour.
Roll out the dough into round shapes.
At this stage, dusting with flour is not required.
Cook both sides first. Then apply ghee/butter/margarine and continue cooking.
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