¾ cup ghee (170 g), clarified butter or butter of choice
oil, for frying
Nutrition Info
Calories 622
Fat 24g
Carbs 86g
Fiber 3g
Sugar 0g
Protein 11g
How to Make It
1. Step
In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.
2. Step
Slowly add the water until the mixture forms a dough.
3. Step
Divide the dough into roughly 12 loyas (balls),cover with a dish towel, and let rest for about 30 minutes.
4. Step
Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.
5. Step
Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.
6. Step
Press the peak and flatten the center of the cone. Let rest for another 30 minutes.
7. Step
On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.
8. Step
Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.
9. Step
Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.
10. Step
Break up the cooked roti with your hands or serve whole.
