Dalda or your
choice of Banaspati Ghee / Oil 4 tbsp
Mix dry
ingredients together. Add banaspati and mix until the flour
resembles breadcrumbs. Knead with milk. The dough should
neither be soft nor sticky. Divide the dough into small
portions. Roll it out on a floured surface; do not sprinkle
dry flour on it. Roll it out to about 5 inch in diameter and
1/4 inch in thickness.
Then
carefully place the roti on a heated griddle (tava).
Immediately prick it all over with a fork or a pointed
knife. When toasted on one side, turn it over and let it
cook for about 40 seconds or a minute, turn it over once
again, press with a muslin cloth.
Repeat
the same on the other side. When it is light brown on both
sides remove from heat. Keep each roti separately.
