Spiced Khooba Roti (Rajasthani Pinched Flatbread Recipe)
Filling whole wheat flatbread with a pinched up surface
Spiced Khooba Roti is a slight variant of the traditionally prepared khooba roti. In Rajasthani households, this recipe is made very often for dinners. Khooba roti is made by pinching the surface of the flatbread to create impressions and to result in even cooking of the roti when held on fire with tongs.
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- 1-1/2 cups Whole Wheat Flour , 1.5 cups Whole wheat flour
- 1/2 teaspoon Salt
- 2 teaspoons Cumin seeds (Jeera) , crushed
- 2 tablespoons Ghee
How to make Spiced Khooba Roti (Rajasthani Pinched Flatbread Recipe)
To prepare Spiced Khooba Roti (Rajasthani Pinched Flatbread Recipe), in a large mixing bowl, add flour, salt, crushed cumin and ghee.
Mix together with your hand to form crumbs.
Now gradually add warm water and knead the flour to make a soft and pliable dough.
Cover the dough with a muslin cloth and allow it to rest for 10 mins.
Heat a flat iron tawa/skillet and meanwhile start making the roti.
Pinch a large lemon sized ball from the dough and roll it to make a ball.
Dust the counter well and roll out the dough ball to make a thick round roti.
Place the thick roti on the tawa and dry roast from bottom side.
While the roti is roasting from bottom, start pinching the top and make impressions. You can make impressions in any pattern you want.
Flip the roti and again roast from the patterned side.
Once both sides are lightly browned hold the roti with a tong, remove it from tawa and place it directly on flames.
Flip and roast from both sides till it's evenly cooked from all sides , place it on a plate and brush the patterned side with ghee.
Spiced Khooba Roti (Rajasthani Pinched Flatbread Recipe) is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens