Pad Wali Rotli

Duration:10 minutes

Serves:24 people
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Authenticity Slice

Liberal use of desi ghee is not a bad idea as this keeps the roti soft and also acts as a
preservative.

Ingredients

Wheat flour (atta) (1 cup)

Salt to taste (1tbsp)
Oil (as required)
Desi ghee ()

Method

In a paraat, add atta, oil and salt to taste.

Mix well and knead it into soft dough using water.
Divide the dough into equal lemon-sized sized balls and keep aside.
Take two balls and roll them into small-poori sized discs.
Apply some melted ghee on one side of the roti and place the other disc over the first disc, and flatten.
Dust off excess flour and heat it on a hot tawa until cooked and puffed on both sides.
Serve hot or store.