Crisp (Jaadi) Roti

Ingredients:

• 2 cups wheat flour
• 1/4 cups fine semolina
• 2 tbsp butter
• 2 tbsp ghee
• salt to taste
• hot or warm water to knead

Method:

• Mix all ingredients and make very stiff dough.
• Take dough the size of a cricket ball.
• Knead till smooth and round.
• Roll to a thick chappathi. About 1-1 1/2 cm thick.
• Prick with a Fork.
• Place on a hot griddle on lowest heat.
• Let one side dry. Then let other side get crisp.
• Meanwhile pinch the roti on upper side in a circular motion till small mounds are formed on the whole roti.
• Use a mesh with stand over direct flame to roast the pinched side.
• Keep flame low to get crisp rotis.
• Serve with ghee and with lots of dal and rice or with curds.
• It may be crumbled and dipped in dal too.
• These crisp chapattis will be very useful while traveling and you can store them for more than a week.