Roti Nan is a type of a leavened, oven-baked or tawa-fried flatbread that is popular in India and Pakistan. It is made from wheat flour, water, and salt, and is cooked on a hot griddle or baked in a tandoor oven. The dough is rolled out into a thin circle and then cooked until it is golden brown and crispy. Roti Nan is usually served with curries, stews, and other dishes. It can also be eaten plain or with butter, or ghee.
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2 cups
1 teaspoon
1 teaspoon
2 tablespoons
1 cup
In a large bowl, mix together the flour, baking powder, and salt.
Add the vegetable oil and mix until the mixture resembles coarse crumbs.
Gradually add the warm water and mix until a soft dough forms.
Knead the dough for 5 minutes until it is smooth and elastic.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Divide the dough into 8 equal portions.
Roll each portion into a ball and flatten it with your hands.
On a lightly floured surface, roll each ball into a thin circle.
Heat a non-stick skillet over medium heat.
Place the roti nan on the skillet and cook for 1-2 minutes on each side until lightly browned.
Serve warm with your favorite accompaniment. Enjoy!
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