Ingredients:
Whole wheat flour 480 gm/2 cups
Clarified butter (ghee) to grease baking tray
Flour to dust
Salt to taste
Method:
Sieve the flour with the salt onto a kneading platter. Make a well in the flour and pour approximately 350 ml/1 ½ cups water into it. Gradually mix the flour and water and then knead to a soft dough. Cover with a damp cloth and set aside for 20 minutes. Divide into 8 portions. Make into balls and dust with flour. Pat and flatten each ball with the palms to make 6 inch wide discs. Wearing an oven glove stick the roti to the side of a moderately hot tandoori. Bake for two minutes then peal off swiftly. Place on a greased baking tray and bake for 5 to 6 minutes at 350 ºF in a preheated oven.
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