"Roti" dish of Indian and Pakistani cuisine. Baked "roti" is mostly made from wheat wholegrain flour, served warm as a separate dish or as a bread to any other food. Cakes are very tasty, fragrant and most importantly - beautiful, and spices always bring joy.


  • Flour

    150 g

  • Wholegrain wheat flour

    160 g

  • Vegetable oil

    1 Tbsp

  • Water

    180 ml

  • Melted butter

    90 g

  • Salt

    1 tsp

  • Coriander

    1 tsp

  • Turmeric

    0.5 tsp

  • Zira

    1 tsp


In a bowl, mix two kinds of flour, the flour be sure to sift. In flour, add spices (cumin pre-arms can be slightly crushed), salt, vegetable oil.
All good to grind into a homogeneous mass.
To the mixture add water to replace the dough. Put the dough on the table (Board), sprinkle a little flour and knead well. Wrap in plastic wrap and leave the dough to rest for 20 -30 minutes, you can put in the fridge. If you are going to cook all the cakes of the dough can be left in the fridge and cook later.
The "rested" dough divided into 2 parts, each part into 8 parts (if you like thicker tortillas, or more then can 4 pieces, I like small thin pancakes). Every part of velvety in the cake.
Pellet separately, bake in a pan without oil on both sides.
Cool down on a plate on each other, smearing on top of melted butter and prisypaya any dried or fresh herbs (I have this time dried oregano). Serve the scones warm.
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