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Khoba Roti


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This bread truly unravels the mystery of the vast desert expanse. The word 'khoba' means indentation or cavity and that is how these rotis are prepared. They are best cooked in a gas tandoor but an ordinary tava (griddle) over gas will give you equally good results, if cooked over a slow flame. Serve this roti hot, smeared with ghee.

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Preparation Time: 
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Makes 4 rotis.
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Ingredients


2 cups whole wheat flour (gehun ka atta)
2 tsp ghee
salt to taste

Other ingredeints
ghee for serving

Method
  1. Combine all the ingredients together and knead into a firm dough using enough water.
  2. Divide the dough into 4 equal parts and roll out each portion into a 150 mm. (6") diameter circle.
  3. Cook each roti on a tava (griddle) for approx. 2 to 3 minutes on each side and remove onto a plate.
  4. Pinch the rotis as shown in the picture to create indentations.
  5. Cook each roti on a tava (griddle) over a slow flame till both sides are golden brown.
  6. Serve hot with ghee and a vegtetable of your choice.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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