khasta roti recipe - leavened crisp and flaky flat breads made from whole wheat flour, cumin and ghee.
whole wheat flour
(atta) or 240 grams whole wheat flour
(jeera) - slightly crushed
or add as required
ghee as required to spread on roti
making dough for khasta roti
in a bowl take 2 cups whole wheat flour/atta, 1 teaspoon slightly crushed cumin seeds, 1/2 teaspoon baking powder and 1/2 teaspoon salt.
mix very well with a spoon or with your hands.
now add 3 tablespoons ghee.
rub the ghee in the flour till you get a breadcrumb like texture in the flour.
when you press a portion of the flour mixture, it should hold itself and not break or fall down.
now add water in parts and knead. first add 1/4 cup water. begin to knead.
add more water as required and knead to a semi soft dough. not tight/firm and not soft. i overall used 1/2 cup water for kneading.
add water as required while kneading. do note that if you end up making a soft dough, the crisp and flaky texture won't be there. cover and allow the dough to rest for 15 or 20 minutes.
then divide the dough in equal medium sized balls. cover and keep, when rolling and roasting rotis.
making khasta roti
place the dough on rolling board.
roll to a regular chapati size, about 8 to 9 inches in diameter.
heat a tawa and keep the flame to a high. let the tawa become hot. then place the roti on it.
when you see bubbles appearing then flip it.
the roti has to be 1/4 cooked.
when the second side is half cooked and you see golden spots, flip again.
press the edges with the spatula so that they get roasted well and become crisp.
flip again and press the edges of khasta roti with a spatula.
roast till you see golden or lightly charred spots on the khasta roti.
place the khasta roti in a roti basket or casserole or a plate. spread some ghee on top.
you can serve the rotis hot or stack them up and then serve later, once you are done making all the rotis.
serve khasta roti with any north indian paneer, mushroom or veggie gravy/curry dish. it also goes very well with rajma masala, dal makhani and dal tadka.
- recipe can be doubled or tripled.
- you can use a stand mixer for mixing and kneading dough.
full recipe -