Dosti Roti

Step 1: Prepare the Dough

In a large bowl, combine 1 cup wheat flour, 1/2 cup maida, 1 teaspoon sugar, and 1/2 teaspoon salt. Add 3 teaspoons of oil (or melted ghee) and mix quickly with your hands to combine the ingredients.

Step 2: Knead the Dough

Gradually add water while mixing the flour until a dough starts to form. Knead the dough for at least 10 minutes until it becomes smooth and pliable. Once kneaded, rub a little oil around the dough ball.

Step 3: Rest the Dough

Cover the dough and let it rest for about 30 minutes. This allows the gluten to relax, making the dough easier to roll.

Step 4: Portion and Shape the Dough

After 30 minutes, the dough should be very soft and smooth. Shape the dough into a log and then cut it into 10 equal portions. Roll each portion into a smooth ball.

Step 5: Prepare Paired Rotis

Take two dough balls and flatten each one with your fingers into small discs. Spread a little oil (or melted ghee) on one flattened disc and dust it lightly with maida. Place the second flattened disc directly on top of the first, pressing them gently together.

Step 6: Roll the Rotis

Dust your rolling surface with a little flour. Place the paired dough on the surface and roll it out like a regular chapati, making sure it's nice and thin. The two discs should stick together during rolling.

Step 7: Cook the Dosti Roti

Heat a tawa (griddle) over medium heat. Once hot, place the rolled roti on the tawa. Cook for about 30-60 seconds until small bubbles appear on the surface. Flip the roti and cook the other side for another 30-60 seconds until light golden brown spots appear. Drizzle a little ghee or oil on top, then flip again and cook until both sides have lovely golden brown spots.

Step 8: Separate and Serve

Once cooked, remove the roti from the tawa. The two layers should easily separate into two soft, thin rotis. Fold them and serve immediately with any side dish of your choice, such as curry or sabzi.

• Knead the dough for at least 10 minutes to achieve a smooth and pliable consistency.

• Ensure the rotis are rolled nice and thin for the best texture.

• Dusting with maida and spreading oil between the paired rotis helps them separate easily after cooking, creating a soft, layered bread.

• You can use only wheat flour for a healthier version, though it might be slightly less soft.

• Experiment with adding a pinch of carom seeds (ajwain) to the dough for a different flavor.