Roti finds its way in our Menu daily. ( No make it every other day!). They are such a simple bite of goodies to one's health and esp. during dinner, they are light yet filling as opposed to rice.
There is no dearth for the variations in making roti's and amongst many is this one which my mother used to make esp during when the season for red noses starts. You can increase/decrease the spices as per your taste and I have given what suits our family the best. This is a nice aromatic and spicy (not hot )roti as compared to plain ones and with Channa masala it tastes heavenly.
Combine the flour with the spice and salt. Add the cilantro leaves and mix well
Add milk and little water to knead it into a pliable dough. It should be neither too soft ( not sticky at all) and neither to hard. The Roti consistancy.
Keep it aside for 15 min and then divide the dough into small rounds.
Shape into rounds ( or any shape you desire) by using a rolling dough on a floured surface.
Then place the prepared roti in a heated non stick pan. Add a tsp of Masala Oil / oil and then cook it for 2-3 min.
Turn when brown spots start appearing. Cook further for another 3-5 min.
I made 8 instead of the recommended 10-12 roti. I used dry cilantro leaves and had to add a little more milk to make the dough come together, but other than that I followed the directions pretty much to a tee. They tasted great served alongside some coconut daal. Quick, easy, and awesome flavor. Thanks for the recipe!