Dosti Roti – Indian Flatbread

Step 1: Prepare the Dough

In a large bowl, combine 1 cup wheat flour, 1/2 cup maida, 1 teaspoon sugar, 1/2 teaspoon salt, and 3 teaspoons oil. Mix these ingredients thoroughly.

Step 2: Knead the Dough

Gradually add water to the flour mixture, mixing until a rough dough forms. Continue to knead the dough for at least 10 minutes until it becomes smooth and pliable.

Step 3: Rest the Dough

Lightly rub a little oil over the kneaded dough ball. Cover the bowl and let the dough rest for 30 minutes.

Step 4: Portion and Shape the Dough

After resting, shape the dough into a long log. Cut the log into 10 equal portions. Take each portion and roll it into a smooth ball.

Step 5: Prepare for Layering

Take two dough balls and flatten each one slightly with your fingers. Spread a thin layer of oil (or melted ghee) on one flattened dough ball, then dust it lightly with maida.

Step 6: Create Paired Rotis

Place the second flattened dough ball directly on top of the oiled and dusted first dough ball. Gently press them together.

Step 7: Roll the Rotis

Dust your rolling surface with a little flour. Place the paired dough balls on the surface and roll them out using a rolling pin, just like regular chapatis, ensuring they are rolled thin.

Step 8: Cook the Rotis

Heat a tawa (griddle) over medium heat. Once hot, place the rolled roti on the tawa. Cook for a short while until small bubbles appear on the surface. Drizzle some ghee or oil on top, then flip the roti. Cook the other side until golden brown spots appear. Drizzle more ghee/oil on this side and continue cooking until both sides are perfectly cooked and have golden brown spots.

Step 9: Serve Dosti Roti

Remove the cooked Dosti Roti from the tawa. The two layers should easily separate, creating two soft, thin rotis. Serve immediately with your favorite curry or side dish.

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

• Roll the rotis as thin as possible for the best texture.

• You can use only wheat flour if you prefer, or melted ghee instead of oil for richer flavor.

• Use only wheat flour (atta) instead of a combination of wheat flour and maida.

• Substitute oil with melted ghee for a richer flavor in the dough and during cooking.