Layered thin rotis are a delicacy, traditionally eaten with Keri No Ras. They are time consuming but worth the effort.
- Mix all the ingredients and knead to a soft dough.
- Cover and keep for 15-20 minutes. Knead again.
- Divide it into 2 parts. Sub-divide each part into 7 equal portions. Make round balls.
For the Dough
- Press each round ball a little and roll out seven little rotis.
- Smear a little ghee on top of the first roti.
- Sprinkle a little flour over it (optional). Place the second roti on it. Apply ghee and sprinkle flour on the second roti. Continue till the seventh roti. Do not apply any ghee or flour over it.
- These layers of 7 small rotis form one set. Gently roll out the set evenly to a round of 5"- 6" diameter.
- Pre- heat a griddle on medium flame.
- Roast one set of rotis on it. As small brown spots appear on the underside of the bottom roti, gently flip the set to the other side and roast again.
- Within 2-3 minutes, the set of rotis will start puffing up. With a folded cloth, gently press the middle and then the edges of the rotis.
- The rotis by now are cooked and slightly brown on both the sides. Remove them on a plate (thali). Let them cool for a minute or two.
- Gently separate each roti from the set. As you separate, apply ghee on them.
- Pile the rotis on each other and wrap them in a muslin cloth.
- Repeat the process with the other set. Store in a steel box or a casserole.
- From the set of 7 rotis, only 5 of them are soft.
The outer 2 rotis are crisp. Roast them to make khakhras.
Each set may consist of 5, 6, 7 or more rotis.