Roomali Roti (thin 'handkerchief' bread, folded and served)

Ingredients

• Atta (whole wheat flour) 3 cups (450 g)
• Maida (refined flour) 1 cup (120 g)
• Water, to knead 2 cups, approx.
• Dry atta for kneading

Preparation

• Mix atta and maida together, and knead into a soft, sticky, dough. Cover and keep aside for 2-3 hours.

• Place a roomali roti tawa upside-down over the burner, and heat it over high heat.

• Roll out to almost translucent. Keeping the heat high, place the roti over the tawa.

• Cook to a light brown, fold it into a quarter, and serve.