khoba roti
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5 from 3 votes

Rajasthani khoba roti

Impress everyone with this easy to make traditional rajasthani khoba roti with a new look-more intricate . Enjoy it for any meal of the day . Very filling and tasty .
Prep Time5 mins
Cook Time1 hr 20 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Indian - rajasthani/ marwari
Servings: 3 -4 rotis
Author: Khushboo

Ingredients

  • 3 cups wheat flour / multigrain flour
  • 3 tbsp melted ghee clarified butter*
  • 1/2 tsp salt
  • 1 1/2 - 1 3/4 water approx * for kneading a stiff dough.

Instructions

  • Sift the flour in a big bowl
  • Add salt to the flour and mix well.
  • Add melted ghee .
  • Rub the flour between your fingers so that entire flour is well coated with ghee .
  • Add water little at a time to knead a stiff dough..After kneading it smooth just coat it with some ghee and let it rest covered for 15 -20 mins atleast .
  • Meantime pre heat the oven at 180 degree C or 350 degree F
  • Divide dough in 3-4 equal balls .
  • Roll it without dusting with dry flour approx 1/2 " thick round . Trust me it wont stick on the rolling pin .
  • Now make slashes with the knife on one side .
  • Flip the roti and make the floral design with the tweezer.
  • Place it on a warm non stick skillet, slashed side down only . (follow step by step pictorial above). The idea is to only semi cook slashed side only on the tawa/ skillet.
  • Once it's lightly cooked from one side transfer it to a baking sheet lined with foil and greased lightly.
  • Place the baking tray/sheet on the middle rack of the oven .. Bake for 25 -30 mins .
  • No microwave mode please - Only convection .
  • After baking , transfer the baking tray carefully on top most rack and broil on high for 4-5 mins or until you see beautiful brown color on top- watch closely after 2 mins broiling mark to avoid burning . If you don't have a broiling option simply turn on only upper heating element.
  • Take it out of the oven once done .
  • Drizzle some ghee on the top .
  • Enjoy with Dal, subzi or choorma :)

Notes

Traditionally ghee is used , you can use oil if you prefer so.
Add water little by little to make a stiff dough - tad stiffer than poori dough.
Always use oven safe gloves while handling baked goods.