Rajasthani Roti – Sybaritica

These Rajasthani Roti are Parathas made with a blend of chickpea and wheat flours, with Turmeric, Methi and Ajowan Seed added for an extra touch of flavor.

• 1 cup plain White Flour plus extra for rolling;
• ½ cup Besan;
• 1 ½ tsp. Salt;
• 2 tbsp. Vegetable Oil plus extra for rolling;
• 1 tsp. Turmeric;
• ¼ cup onion very finely chopped;
• 1 tsp. Ajwain Seed;
• 1 ½ tbsp. dried Fenugreek Leaf Methi;
• ½ cup of Water more or less.

• Mix together all the ingredients except the water and blend well.
• Begin to add water, a little at a time, to produce a workable dough.
• Knead the dough vigorously for several minutes and then let it rest, covered, for at least half an hour.
• Divide the dough into 6 equal portions and form these into balls.
• For each Paratha, roll one dough ball out to a circle as thin, and as wide as possible, using extra flour as necessary.
• Brush the surface with a very thin film of oil and roll the circle up, cigar fashion, to form a long cylinder.
• Coil the cylinder into a spiral, or ‘snail-shell’ shape and roll this out to circle about 8 inches across.
• Repeat with the remaining balls of dough.
• Heat a griddle, or Tava, over a medium flame and lightly brush with oil.
• Add a dough circle and cook well, turning once, and pressing down with a spatula as needed, until both sides are speckled brown. Remove and keep covered while the remainder are cooked.