Sindhi Fulka (roti/chapati)
Ingredients
Take the dough required for a normal roti. Roll out up to 4 inches , greeze its top with oil or melted ghee fold it in the shape of half circle, fold the corners of the circle over each other and make small circle. Roll out the circle up the diameter of 8 inches. Place on the tawa and cook its both sides like a normal roti. Remove from tawa and place on chakla spread around 1/2 tsp of oil or ghee on the top of the roti and fold it in shape of half and then quarter, press gently folded roti. Serve hot.
This is a soft and crispy when it is served hot. It remains soft if retained for long time.
Ingredients
- Whole wheat floor kneed to dough required for normal roti/chapati)
- Cooking oil or ghee
Take the dough required for a normal roti. Roll out up to 4 inches , greeze its top with oil or melted ghee fold it in the shape of half circle, fold the corners of the circle over each other and make small circle. Roll out the circle up the diameter of 8 inches. Place on the tawa and cook its both sides like a normal roti. Remove from tawa and place on chakla spread around 1/2 tsp of oil or ghee on the top of the roti and fold it in shape of half and then quarter, press gently folded roti. Serve hot.
This is a soft and crispy when it is served hot. It remains soft if retained for long time.
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