Being brought up in Rajasthan I saw people making these roti in villages we use to call it Angara roti or jadi roti only but I got to know this name 'Khooba roti' while watching a popular cookery show on T.V ....memories took me to those old days when we all five friends used to sit together and aunty (one of my friends mom ) use to prepare these hot crispy rotis with special gatte ki sabji. I simply love the flavors, it’s pretty much mild and simple though… I obviously watched her making it regularly, so refreshed this technique!!! And just gave it a shot…
But believe me, it turned out to be so soft inside and crisp outside. Also, it added an extra star in a complete meal with gatte ki sabji and Mixed Dal (Methi flavored)!!! I strongly recommend you to try out this one…
HOW TO MAKE KHOOBA ROTI
2 cups Wheat Flour
2 tbsp Semolina
1/2 tsp Ajwain
1/8 tsp Baking Soda
A pinch of Hing
Salt, to taste
2 tbsp Oil
STEPS TO FOLLOW:
FOR DOUGH :
1. Take all the ingredients in a big mixing bowl and mix them well.
2. Knead a hard dough by adding lukewarm water as required.
3.Cover with a lid and keep it aside for half hour.
For Roti :
For Roti :
1. Divide the dough in 6 equal portions and roll them out to make a thick 6-7″ diameter Roti / bhakhri.
2. Arrange it on a flat griddle with lowest flame and pinch all over on top surface (like shown in image).