- 3 cups plain flour (maida)
- 1 tsp salt
- 3 tbsp oil
- warm water for kneading
- oil for rolling and shallow frying
Method:Sieve flour and salt in bowl. Rub in oil and enough warm water gradually added. Knead a smooth dough. Cover with a wet muslin cloth and leave aside for 20 minutes.
Knead again and divide dough into 8 parts. The size of the individual shape of the round.
Roll each dough round in a circle of 150 mm. (6 ") cut into 50 mm diameter (2.) Strips lengthways. A center to keep all the strips.
Roll up like a Swiss roll. A small press with your fingers. Each roll of oil 1 / 2 teaspoon lots.
Take one roll at a time and roll it out into a circle of about 125 mm. Diameter (5 ").
When you remove the round, place your palms toward the center and lightly press the layers clearly demonstrated.
Heat a tava and cook the rounds lightly on both sides. If you want to serve, preferably round to cook directly on the gas or charcoal. Apply butter and warm service.
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