Ingredients
Method
1.Sift flours, salt and ground spices into a large bowl. Make a well in centre; add seeds, oil and enough water to mix to a soft dough. Knead dough on a floured surface 10 minutes. Enclose dough in plastic wrap; refrigerate 30 minutes.
2.Divide dough into 16 portions; roll each portion on a floured surface into a 16cm round.
3.Heat a heavy-based frying pan until very hot; add about 1 teaspoon of the ghee, quickly tilt pan to coat base with ghee. Place one round into pan; cook about 1 minute or until round is puffed slightly and bubbles start to form. Turn; brown other side. Repeat with remaining ghee and rounds.
Roti and chapati are both made with a similar unleavened dough. The difference between them is that roti are fried in ghee and chapati are grilled or cooked over a direct flame. Watch the ghee when making these; when it begins to burn and a few roti have been cooked, wipe the pan clean with absorbent paper. Roti are best made as close to serving time as possible.
Note
