Satpadi Roti Recipe

Ingredients

• 2 cups whole wheat flour (gehun ka atta)
• 1 tbsp melted ghee
• salt (namak) to taste
• whole wheat flour (gehun ka atta) for rolling
• oil for cooking

Steps

1. The outer hard covering of the mango seed which is usually the part of the pickle should be discarded and not blended.
2. Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Cover with a lid and keep aside for 10 minutes.
3. Divide the dough into 10 equal portions.
4. Roll 5 portions of the dough, one by one, into a 200 mm. (7") diameter circle using a little whole wheat flour for rolling.
5. Place a rolled portion on a clean, dry surface, spread 1 tsp of the mango pickle mixture evenly over it and place another rolled portion over it.
6. Repeat step 4 to make 3 more layers.
7. Roll it up tightly from one end to the other and cut into 5 equal portions.
8. Flatten each portion in between your palms, one by one, and again roll them into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
9. Heat a non-stick tava (griddle) and cook the rotis one by one using a little oil, till golden brown spots appear on both the sides.
10. Repeat steps 3 to 8 to make 5 more rotis.
11. Serve hot with gatte ki subzi.