Cooked on a flat or slightly concave iron griddle called a tawa, this deliciously soft roti is served hot, brushed with ghee or butter. It can be used to scoop other foods, or stuffed with a savoury filling such as the potato in the Vada pav (Mumbai burgers), or the cabbage filling from the Buckwheat & cabbage momos.
In a large bowl, mix together the flours, sugar, salt, yeast and ghee using your hands, until the mixture resembles breadcrumbs.
Add the milk and cream and knead to form a soft dough. Cover and set aside to rise for 1 hour, or until doubled in size.
Divide the dough into six evenly sized portions, then roll each one out on a lightly floured work surface into a circle about 12 cm (4½ inches) wide, and 1 cm (½ inch) thick.
Heat a flat round grill (such as a tawa), a solid heavy-based frying pan or barbecue hot plate over high heat. Turn the heat down to medium.
Cook each roti for 1½–2½ minutes, or until it starts puffing up, then turn and cook the other side for another 1½–2½ minutes. You will need to cook them one at a time if using a tawa or pan; on a barbecue you can cook them all at once.
Serve hot, brushed with melted butter or extra ghee.
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