Rotli ( Parsi Cuisine )

Whole wheat flour ( atta ) - 200 g ( 1 cup )
Ghee - 2 teaspoon
Salt - 1/4 teaspoon
Water - 100 ml + 1 tablespoon

Place the flour on your work surface. Make a whole in the centre and pour in the ghee. Add the salt and mix with your fingertips. Add a cup ( 100 ml + 1 tablespoon ) in a trickle and knead till soft and smooth. Keep in a cool place for half an hour.

Make small even sized balls out of the dough. Place a skillet or flat tawa on the heat. Roll out each ball neatly into a thin round as big as a saucer. Place on the hot skillet and turn over three to four times till cooked. Do not use any oil on top to help cook the rotlis.