Gurh roti, a typical Punjabi roti. This is a staple in North India. I make it when I just want to have something simple and comforting. With the weather right now in Nairobi, this is perfect with a cup of karak Chai. Fennel just smells amazing when these rotis are being cooked. The whole house smells warm.
Serves 2
Time: 30-40 minutes
2 cups wheat flour
1/4 tsp salt
1 tbs ghee
1 tsp crushed fennel seeds
1/2 cup gurh, grated jaggery
1/8 cup warm/hot water
Method
Mix the gurh and warm/hot water in a pot. Stir it well till it is dissolved. In another bowl, mix the wheat flour, fennel seeds, salt and ghee. Rub it with your fingers and then pour in the gurh water. Make a tight dough. The dough might feel bit stiff but it's fine. Let it rest in a damp cloth for few minutes.
Roll the dough, into 4 balls. Place the ball in between the two sheets of plastic sheets. Using a rolling pin, roll them into small chapattis, about 5-5 1/2 inches in diameter as shown in pictures below.
Cook the chapati on a pan, brushing little ghee.
Serve the chapatis hot with butter and tea.
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