Discover India in St. Louis Change City
Bread-Naan-Rotis,Punjabi,North Indian,Veggie
1/2 Kg. Maida flour 
Sooji flour (Rava) 50 Grams 
1/2 Spoon Baking Powder 
1 Tbsp. Fat or Ghee 
1/2 Cup Curd 
Salt To Taste 
Oil for Deep Frying

OPTINAL: I generally ither add 1/2 medium size boiled potato 
while making dough OR make a stuff spicy stuff potato bhatura. 

Mix all the Ingredients. After Mixing, make a dough out of it. 
Leave the Dough so that it can ferment(because of Baking Powder 
and Curd) for 6-7 hours. 
Make Pedas (small round balls )out of the dough and make Oval 
shaped Rotis or Chapatis ready for Deep frying. 
Deep fry the kneaded Rotis out of the dough. Serve hot with 
Khatte Chane.