Roghni Roti
Course: Breakfast, BrunchCuisine: PakistaniDifficulty: MediumServings
6
servingsPrep time
45
minutesCooking time
15
minutesTotal time
1
hourIngredients
2 cups wholemeal flour
3 tbsp oil
¼ tsp salt
warm water
Directions
- Mix dry dough ingredients (flour and salt).
- Make a well in the centre of the flour mix and add oil. Mix with your hands (rubbing between your fingers) to even out.
- Add warm water a little at a time and knead the dough so it starts to come together. The dough should be tight and smooth (harder than puri or paratha dough). You should knead the dough for a good 10-15 minutes.
- Cover the dough with a slightly damp cloth and let it rest for 30 minutes.
- Roll out the dough into a log and cut into 6 even parts / “pairas”.
- Roll each “paira” into a smooth ball.
- Preheat a pan/tawa.
- With a rolling pin, roll the dough into a circle (it’s not the end of the world if you can’t make an even circle!).
- Place the roti in the pan. Cook on both sides until the roti is cooked through. You don’t need to add oil when cooking the roti. If making in bulk (to quickly finish off later or freeze), I like to half-cook the rotis.
- Serve with khageena.
Notes
- To make in bulk and freeze roghni rotis for later use, in step 8 just half-cook the roti, cool and freeze. Half-cooking the roti makes sure it doesn’t stick when stacked.
