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 Roghni Roti (Crisp Thick Bread) 
  • 1/4 kg Whole wheat flour
  • 2 tablespoons Milk
  • 2 tablespoons Ghee
  • Salt (As per taste)
Make a smooth dough by mixing flour with milk and 1 tbsp ghee. Add salt and knead well to make a stiff dough. Shape into small balls as for chapattis. Roll out into rounds of about 4 inches or 8 cm in diameter and less than 2 or 5 mm thick. Prick all over with a fork on both the sides. Keep covered till all the rotis are ready.

Heat a griddle, grease it with a little ghee and place roti on it. Keep pressing the roti downwards with a cloth so that it gets cooked evenly, flip over to cook the other side. When both sides are well browned, remove and keep in a covered box. Continue with the others, adding ghee to grease the griddle whenever required.

Other Details
Serves: 2 Time: 35 mins.

Rating: 3.3 / 5 stars - 3 vote(s).

Category: Bread | State: Andhra Pradesh | Submitted by: System


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