Dosti Roti

Directions & How to

• Make soft and pliable dough by combining flour, salt, baking soda, milk, 1 tsp oil and water. Knead the dough for 5 minutes. Cover it with a wet cloth and keep aside for ½ an hour.
• Pinch a small portion of dough as you would for puris and make smooth ball. Make 10- 12 balls.
• Dab oil all over 2 balls with a pastry brush or dip the ball in the oil lightly.
• Press the 2 balls together and flatten with your palm. Lightly press it in dry flour and roll out a roti of your girdle’s size or as much convenient.
• Put the roti onto the hot girdle. When one side seems cooked, turn over the other side pressing lightly with a clean cloth to ensure even coking. The specks on the roti should be pink not brown.
• Take the roti off the girdle and separate the two after 1 minute. They will easily pull off because of the oil.
•  Repeat likewise with rest of the dough. Keep the rotis covered in a clean cloth in a casserole, till serving.