Shahi Roti - cooking recipe

Ingredients

2 cups plain white flour
1 teaspoon salt
150 ml water
4 tablespoons butter or 4 tablespoons ghee
2 tablespoons flour
2 tablespoons butter or 2 tablespoons ghee
ghee (for shallow frying) or butter (for shallow frying)
3 tablespoons almond paste

Preparation

Sieve flour and salt.
Add water.
Knead well to make a soft dough.
Cover with a damp cloth.
Keep aside for 30 minutes.
Mix 4 tbsps.
butter
flour
Beat well to make a paste.
Knead the dough once again.
Melt 2 tbsps.
butter
Gradually pour it in the dough.
Knead until the dough becomes very soft.
Divide the dough into 6 parts.
Roll each round into a thin large circle.
Fold it into half.
Spread a thin layer of the paste on the folded circle.
Fold it once again into half, lengthways.
The circle will now look like a thin long strip.
Shape into a spiral.
Keeping the fold on the outer side, press and flatten to a ball.
Now make into a 1/4\" thick roti with your palms.
Heat the griddle.
Add a little butter or ghee.
Shallow fry each roti separately.
Serve hot.