Roti Prata Recipe

• 3 Cups flour
• 5 tbsp Melted ghee or margarine
• 3 - 6 tbsp Vegetable oil
• 1 Cup warm milk
• 1 tsp Salt

• Sift the flour and salt into a big bowl, add ghee and stir till mixture looks crumbly.
• Slowly pour in the milk and mix properly.
• Knead the dough without adding extra flour till it pulls away from the bowl and forms a soft ball.
• Continue kneading till the dough is slightly sticky, for about 10 minutes.
• Cut the dough into 8 pieces and roll each piece into a ball, flatten it slightly and massage it with ghee.
• Put the flattened balls on a tray and cover it with a wet cloth.
• Let the dough rest for about 5 hours.
• Now evenly oil a rolling pin and work surface with ghee.
• Roll out each ball and extend it into a paper-thin circle, about 9 inches in diameter.
• Heat a skillet on medium flame and grease it with 1 tsp each of a vegetable oil and ghee.
• Fry the roti gently for about 2 minutes till the bottom is properly browned.
• When the bottom is golden brown and speckled and the roti is puffy, take out it and drain on a paper towel.