– Mix all the ingredients except butter or ghee until fine puree or batter consistency.
– In a medium hot pan, add just a little bit of ghee and spread it all around the pan.
– Add a ladle full of mix and spread while shaping into a flat and round shape like tortilla or roti.
– Cook in slow flame turning both sides until very crispy and brown. Cover them with lid if the roti is too thick and need more cooking.
– Above is a very basic phaparko roti recipe. For more richness we can add minced ginger and hing [asafetida], which is also another traditional way. We can always play around with rest of of the ingredients and spices. Just keep in mind, keep the flour and water ratio in equal measurements. Cooking roti takes times to master but anyone can make in the beginning, just do not overheat the pan. Cast iron pans or other thick metal pans are the keys to make better rotis. Another important note is to keep less spread on the pan which helps to cook faster and crispier. Do not burn the roti, as it may taste bitter.