Khoba roti

Khoba roti comes from Rajasthan, where I got married. The word khoba means indentation. The indentations are made by pinching the surface to create the design. It is a lot thicker than regular rotis and the indentations serve to cook it evenly. First time I made it by baking, then I started cooking it on a thava (skillet), which is much easier and less time consuming.

Khoba roti with methi malai matar, cucumber carrot beetroot salad and lemon pickle

Ingredients

2 cups wheat flower, for one roti

2 tbsps melted ghee

Salt to taste

1 cup water

Instruction

-          Take the flour, add salt and ghee.

-          Rub the flour between the fingers to coat the entire flour with ghee.

-          Add water little by little to knead stiff dough. Coat with some ghee and let it rest covered for 15 minutes.

-          Roll into a round of about 1 cm thick, without dusting with dry flour. Keep the thava on low flame.

-          Make slashes on one side with a knife to prevent it from puffing up while cooking.

-          Turn it upside down and make the floral design by pinching it, starting from the center, going round and round to the periphery.

-          Put the slashed side down in the hot thava. Keep the flame low.

-          When the underside is cooked (in 6 to 8 minutes), flip upside down gently and cook the side with floral design ( takes about 4 minutes).

-          Finally, you can take the floral side over the flame directy for a few seconds.

-          Put butter or ghee on top while serving.