RICE - MAIDA ROTI

This is a nice variety of roti I learned from my kanndian friend when I was in America. The texture of the roti was very soft and with a nice flavour.

Ingredients:

1. Rice flour - 1 cup
2. Maida / All purpose flour - 1/2 cup
3. Jeera - 2 tsp
4. Salt - as required
5. Water - enough  for making the batter
6. Oil - for cooking

Method:

1. Add 2 cups of water to a big bowl, once it started to boil nicely add the salt and  rice flour. Allow to cook until it absorbs all the water.

2. Once it gets cooked, transfer it to a bowl and knead it well without any lumps. If you feel the dough to be too hot, you can apply some cooking oil to your hands and knead it.  Make it to a smooth dough and close it air tight, to avoid drying. You can even close the dough  with a damp wet cloth.

3. Take another bowl, add maida with little salt and  jeera. Mix it with enough water to make a soft dough consistency. Keep this seperately.

4. Take a little portion from the maida flour dough to make a single roti, make it  to a ball. Take a small portion from rice flour dough, smaller than the maida flour dough.  Keep the rice flour dough in centre of the maida flour dough. Roatate the mixed dough to a smooth ball, and roll it with your rolling pin to a thin roti.  Do the same process for all the batter.

5. Heat a roti tawa, roast the rolled roti adding few drops of oil or butter around the roti. Flip to the other side.  Cook it on both the sides, 1 minute on each side.

6. Serve this roti with tangy ginger pachadi, traditionally or you can serve with any curry.