Rajasthani Khoba Roti (also known as jadi roti) is a rustic wheat flatbread with distinctive peaks and wells, spiced with cumin and enriched with ghee. Slightly thicker and chewier than regular roti, this unleavened bread gets its unique texture from a special shaping technique using fingertips. Khoba Roti is a traditional accompaniment to simmered lentils and spiced vegetables in Rajasthani meals, and it beautifully represents the regional recipes of Rajasthan. This dish not only highlights the culinary traditions of the region but also adds a rustic charm to any meal, making it a must-try for those looking to explore authentic regional recipes.
In a large bowl, combine the whole wheat flour, salt, cumin seeds, and carom seeds. Mix well with your fingers until the cumin is evenly dispersed.
Description - Step 2
Add Ghee And Knead Dough
Add 2 tbsp of the ghee to the flour mixture. Rub it in with your fingers until the flour resembles breadcrumbs. Gradually add the water, a little at a time, kneading to form a stiff dough. Knead well for 5-7 minutes until smooth. Cover and let the dough rest for 15 minutes.
Description - Step 3
Portion And Roll Dough
Divide the rested dough into 8 equal portions. Roll each portion between your palms to form a smooth ball. On a lightly floured surface, use a rolling pin to roll out each ball into a thick circle, about 13-15 cm in diameter.
Description - Step 4
Create Peaks On The Roti
Using your fingertips, firmly press down the centre of the rolled out roti to create peaks and dips all over the surface. Make sure the peaks are quite prominent as they tend to flatten a bit during roasting.
Description - Step 5
Roast Roti On Tawa
Heat a tawa or griddle on medium heat. Carefully lift a roti and place it on the hot tawa, peak-side up. Cook for about 1 minute until small brown spots appear on the underside. Flip and cook the peak side for another minute. Smear 1/2 tsp of the remaining ghee on the top of the roti. Flip again and cook for 30 seconds, pressing down gently with a spatula to ensure the roti cooks evenly. Repeat the process with the remaining dough.
Description - Step 6
Finishing Touches
Remove the roasted roti from the tawa and brush with a little more ghee, if desired. Stack them and keep them covered until ready to serve. Khoba Roti is best relished hot, fresh off the griddle.
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