This is delicious served with Nihari (an Indian broth type dish), as it is perfect for dipping and soaking up soup.
- 2 tsp sugar
- 3/4 tsp salt
- 2 eggs
- 1 sachet yeast dissolved in about 1/2 a bowl of warm water
- 1 tub single cream (~250 ml)
- 1 heaped teaspoon kalunji (black seeds)
- 4 heaped tablespoons ghee
- 1/2 tub milk (use the cream tub)
- ~ 21/2 tbsp yogurt
- plain flour to make a dough (about 1 kg)
Level of difficulty Average
Cost Average budget
Mix all the ingridients except the flour together. Then add the flour (will need almost a full packet) to form a soft dough. Knead and cover, allowing to rise for 2-3 hours.
Knead smooth again. Roll out roties/chappatis (a bit thicker than standard chappatis) using plenty of flour. Be careful not to leave the edges thick.
Cook over medium heat on a griddle/tava. Keep the rotis covered and serve fresh, whilst they hot.
Leftover dough will keep in the fridge overnight (put it in a bowl and cover with clingfilm), to be cooked fresh the next day. The cooked rotis can also be frozen.