Janta Roti
Janta Roti is a flatbread from the state of Odhisa. It is made with precooked flour which results in a soft melt in the mouth roti.
Ingredients
- 1 cup wheat flour
- 1 1/2 cup milk /water / 1:1 ratio of milk and water
- 3 tsp sugar optional
- 3 tsp ghee
- Salt to taste
Instructions
- Using a nonstick pot boil milk or water, adding ghee.
- Simmer the flame, and gradually add the flour spoon by spoon.
- Stir continuously using a whisk.
- Cook for 4-5 minutes till the flour gets mixed well and forms a lump.
- Switch off the flame and let cool.
- The flour will be a sticky mass at this stage
- When the dough is completely cooled down, transfer to a working surface or a wide bowl.
- Dust the surface and add little ghee to the dough. Knead the dough till it becomes soft.
- Pinch out lemon sized balls from the dough.
- Dust with flour and roll out into discs of 4 to 5 inches diameter.
- Heat the griddle and place the roti over it.
- Cook on medium flame till you can see small brown spots coming up on the surface of the roti.
- Flip it over and cook on the other side too.
- The roti will puff up.
- Remove from tawa after 1 minute.
- Repeat for the remaining balls.
- Serve hot smeared with ghee.
Notes
