A roti with a distinctive style, made from wheat and gram flour, cooked over a direct flame. Place a griddle on high heat. After it is hot, put the roti on it, and cook a little on both sides, till it ...

Flatten the dough ball with a rolling pin. Do not make the roti too thin. Now, apply some water on the sides of the roti with the help of your hands. This will help the roti stick to the sides of the ...

From bajre ka atta to ragi, no matter which millet flour you like, you can make soft flatbreads ... the texture of your roti ...