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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, combine the flours, salt and baking powder, then add 100g of the butter or ghee and with your hands, rub this through the flour. Mix together the milk and eggs then gently combine this mixture with the flour. Knead the dough together lightly. | 2. Transfer to an oiled plastic bag and set aside for at least 30 minutes (the dough can be kept in the refrigerator overnight).Divide the dough into 8 portions and roll each out to a 20cm flatbread. Melt the remaining 50g of butter or ghee. | 3. Heat a frying pan until medium-hot. Brush each roti with a little butter or ghee and cook, 1 at a time for 2 minutes, turning frequently, until speckled brown and firm. Keep the cooked roti covered with tinfoil in a warm oven until all are cooked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	200			81600.0	17272.8	3170.4	600.0
plain flour	150			-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
butter	150			12825.0	589.275	400.725	1080.0
milk	50			7442.0	583.16	384.3	398.94
egg	2		beaten	143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.