Amritsar Rotis

Directions

1. First, combine the flour, sugar, baking powder, a pinch of salt, yogurt, and a tablespoon of ghee or butter in a bowl until you have a smooth dough. ≈ 4 min
2. Now, gradually add warm water and prepare a soft dough. ≈ 3 min
3. Spread a small amount of oil paint over the paste and cover it with a damp cloth. ≈ 4 min
4. Let it rest for 20 to 30 minutes. ⏱ 30 min
5. In a separate bowl, thoroughly mix together the mashed and crushed apples, chopped onions, chopped fresh chili peppers, chopped parsley, ground turnip, ground cilantro, and salt to taste. ≈ 4 min
6. After 30 minutes, turn the dough over and form it into a light ball. ⏱ 30 min
7. Next, spread the dough into a rectangular shape and brush it with butter or ghee. ≈ 4 min
8. Lightly dust with flour and fold the dough in thirds. ≈ 2 min
9. Repeat this process one more time to achieve a layered texture in the bread. ≈ 3 min
10. Now, cut out small portions (about the size of a bite) from the dough. ≈ 8 min
11. Fill each portion with mashed potatoes, then close the shape tightly to form a round ball. ≈ 10 min
12. Now, shape the dough into a flat disc by pressing it with the palm of your hand or gently pressing it with a rolling pin (without making it too thin). ≈ 10 min
13. Then, sprinkle with a few sprigs of cilantro and a few mint leaves, and gently press down with your hand. ≈ 2 min
14. Apply a small amount of water to the back of the sheet. ≈ 3 min
15. Next, place the sheet on a hot plate, ensuring that the submerged part of the sheet is in contact with the water. ⏱ ≈ 7 min
16. The water will help the leaf stay in place on the pan. ⏱ ≈ 7 min
17. Cook the roast directly over the fire, turning it frequently so that the top side becomes golden brown and crispy (as if in an oven). ⏱ ≈ 35 min
18. Once cooked, carefully remove it from the oven and generously coat it with butter. ≈ 4 min