• 1 cup – whole wheat flour
• 1/4 cup - soya flour half and half
• 1/2 tsp - ajwain seeds
• 1 tbsp - fresh curd
• salt to taste

Grind to a Paste:

• 2 - green chilies
• 1/2” piece - ginger
• 10 to 12 - mint leaves

Method:

1. Mix both flour together.
2. Add all ingredients to flour, including paste.
3. Add water little by little; knead into smooth soft dough.
4. Cover with moist cloth; stand for 10-12 minutes.
5. Divide dough into 5 parts.
6. Roll into 5” wide round, using dry flour for dusting.
7. Heat tawa, roast like a phulka first one side.
8. Then turn, roast other side, pressing edge gently.
9. When small brown spots form, flip again.
10. Now rotate with puffed cloth, pressing down, to puff up roti.
11. Repeat for all dough, as required.
12. Serve hot and puffed, with any oil-free vegetable or dal.