Feena Roti

Feena Roti is a type of laccha paratha belonging to Rajasthani cuisine. Its mostly consumed during winter. My mom always made the roti very thick (almost 4 times the ones I have shown here) which used to be crispy outside & soft inside. My dad used to make a choorma out of it and he was very particular that only my mom should make the roti as when we made, it never was the same. I'll post the recipe for choorma very soon which is my father's speciality.

2 cups whole wheat flour
2 tbsp ghee

1/4 cup ghee for brushing

extra flour for dusting

1/2 tsp salt

1. Add 2 tbsp ghee to the flour and knead into a soft dough using about 1/2 cup of water. (quantity of water may vary depending on the obsorbing capacity of flour). Allow to stand for 5 min.

2. Divide the dough into six equal parts. Make small flat rounds. Using flour roll each round into a circle. Brush with 1 tsp ghee & sprinkle little flour on it.3. Make a hole in the centre bring the edges outwards as shown below.

4. Fold the outer edges as well. cut the loop at any point and make a roll.

5. Press the roll slightly & again roll out into a circle and put it on hot griddle(tava).

6. Cook slightly on both sides. Flip again and press with a kitchen towel on both sides to give it a crispy outer layer. (you can also put it over an open flame). The inner layer should be soft. Cook on high flame (as long it doesn't burn) to avoid chewy Roti.

Finally brush with ghee & serve hot with gravy vegetables or dal.

Repeat for rest of the dough balls.

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