This bread with its distinctive flavors of mint and onion is good enough to eat on its own.The aata ( chappati/whole wheat flour) gives it an enticing earthy flavor.
Source:-Mridula Baljekar's Real Balti Cookbook
Preparation Time:- 15-20 minutes plus resting time
Cooking Time:- 30-35 minutes
Whole Wheat flour:- 450 gm (1 lb)
Onion seeds(kalonji):- 1 Tsp
Salt:- 1 Tsp
Ghee or unsalted butter (softened):- 50 gm ( 2 oz)
Finely chopped fresh mint leaves:- 2 Tbsp
Onion( coarsely grated):- 1
Warm water:- 100 ml( 4 fl oz)
extra flour for dusting
oil for shallow frying
1) To make the dough by hand put the atta(whole wheat flour), onion seeds and salt into a large mixing bowl and mix well. rub in the ghee or butter. Stir in the mint and onion and mix thoroughly. Add the water a little at a time, as the absorbency level of flour varies from brand to brand. Mix until the rough dough is formed. then transfer it to a pastry board and knead for 4-5 minutes, or until it stops sticking to the board and your fingers. Add a little more atta, if necessary.
2) To make the dough in a food processor with a dough hook attachment , put all the ingredients in the processor and knead until the dough feels smooth and soft and it does not stick to the bowl or dough hook.
3)Cover the dough with a damp cloth and set aside for 20-30 minutes
4) Divide the dough in half and make four portions out of each half. Rotate each portion between your palms to make a smooth round ball and then flatten it to a cake.
5) Preheat a cast iron griddle or a heavy based frying pan over a medium high heat. Dust each cake lightly in the flour and roll out to an 18 cm disc or roti. Keep the flattened cake covered during the rolling out process.
6) Place the roti on the griddle and cook for about 1 minute, then trun it over . Spread about 1 tbsp oil on the cooked side and tun it over again.Cook for 45-50 sec , or until brown spots appear.Check this by lifting the roti gently.
7)Spread another 1 Tbsp of oil on the second side and turn it over. Cook as for the first side, until spots appear.
8) Line a large piece of foil with absorbent kitchen paper and place the cooked roti on one end of the lined foil. Fold the other end over to keep it covered until all the rotis are cooked. Seal the edges to keep the rotis hot. They will keep hot for 30-40 minutes.