When I was in school , my mom used to make this special Moyan Wali Roti. I used to have it with my after noon tea. Not many people know how to cook it. So here is a recipe for those who would like to try it.
- Atta( wholemeal Flour) 2 Cups
- Cooking Oil 4 Tablespoons
- Some warm water for kneading the dough
- Ajwain (also known as Carom, Ajowan, Bishop’s Weed and Seeds Of Bishop’s Weed) – 1 teaspoon
- Salt to taste
- Some Butter
- Knead the dough by adding the Atta and some warm water.
- Take a small ball of this dough and spread it using the rolling pin.
- Smear one side of this flattened roti with some oil and sprinkle the Ajwain seeds and Salt on it.
- Fold the sides of this flattened roti from all the four sides. Now you should have a square shaped pieces about the size of your palm.
- Roll this piece again and put it on the heated fry pan.
- Leave it there for few seconds only( we are not going to cook it now)
- Turn the side and leave it few seconds.
- Take this slightly cooked roti off the pan.
- Let it cool a bit, Crumble it with your hands as much as you possible can and knead it up again by adding some oil in it ( or use butter or Clarified butter (Desi Ghee) if preffered).
- Take this crumbly dough and make a small ball and roll it up as much as you can, This time it will be all broken up and you would not be able to achieve a round shape , so do not worry about it.
- Put this roti on the heated pan and cook.
- Once one side is done change the side and smear it with some oil
- Smear the other side with oil as well and cook again.
Serve hot with some butter on top.
Enjoy it with some tea .
Make a great tea time snack, especially in winters.
It also tastes great with Pickle.