Name: Rajasthani Khoba Roti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Whole Wheat Flour, coarse ground preferred if available; 1 tsp Cumin Seeds, rubbed gently between palms; 3 tbsp Ghee, divided (for dough and roasting); 1 tsp Salt, to taste; ½ cup Water, warm, as needed for a firm dough

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: None

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Ingredients

2 cupWhole Wheat Flourcoarse ground preferred if available
1 tspCumin Seedsrubbed gently between palms
3 tbspGheedivided (for dough and roasting)
1 tspSaltto taste
½ cupWaterwarm, as needed for a firm dough

Quantities are for 2 servings.

You'll need: Stovetop.

Active time includes a short rest and slow tawa roasting so the thick khoba roti cooks through.

Method

In a large bowl, mix the whole wheat flour, cumin seeds, salt, and part of the melted ghee. Rub the ghee evenly through the flour with your fingertips.
Add warm water gradually and knead into a stiff, dense dough. Cover and rest for 10 minutes.
10 min
Take a large portion of dough and roll it into a thick disc.
Transfer to a heavy tawa over low heat and cook the first side lightly.
Flip it. While the top is hot, pinch the dough with your thumb and index finger to make deep khoba cavities in concentric rings.
After pinching, turn the bread so the indented side touches the tawa. Roast slowly on low heat so the thick center cooks.
Flip once more, spoon the remaining ghee into the cavities, and roast until both sides are golden and crisp.

How to tell it's done

Khoba roti should be thick, deeply roasted, crisp at the ridges, and tender inside with ghee pooled in the pinched cavities.

Getting it right

Tip

Roast khoba roti slowly on low heat. High heat browns the outside before the thick center cooks.

What to serve it with

Break into pieces and serve with Panchmel Dal, Gatte Ki Sabzi, ker sangri, or garlic chutney.

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