Ingredients:

2 mugs flour
1 ½ tsp yeast
1 tsp salt
A pinch of bicarbonate of soda
5 Tbsp oil

Method:

Mix and bind all the ingredients to form a soft and pliable dough. Cover and let rise for about an hour.

Divide risen dough into 9 or 10 equal-sized balls. Roll out the balls into 8" diameter rotlis and lay them on cloth for about 15 minutes.

Heat a frying pan or "lodhi" to medium heat on the stove. On another hot plate of the stove, put an iron rack so that you can expose the rotli to direct heat without burning it. Cook one side of the rotli by placing it on the heated frying pan and wait till it bubbles or check the bottom to see if it is done. Then transfer it to the wire rack face down. It should rise like a balloon!

Remove when done and cover with cloth to avoid it drying.

Serve with Seekh Kebabs, or any curry of your choice or fill with a filling of your choice for yummy "stuffed pockets"… Possibilities are endless with these Tanoor Rotlis!!!