• Maida : one and a half cups.
• Milk : Half cup
• Ghee : Two table spoons
• Cooking soda : One tea spoon
• Curds : Two table spoons
• Salt : As per taste
• White Gingili (till): Two table spoons
• Butter : One and half table spoons

* Kneed together maida, milk, curds, soda and salt like chapati dough.

* Keep for two hours to raise (ferment).

* Roll chapatis into 8’’ diameter. Spread gingili over and press a little.

* Cut chapati into half and cook half done on a non stick pan.

* Again fry on open flame on both sides till you get dark blebs.

* Put back again on non stick hot pan and smear butter on both sides and serve hot.

Naan rottie is good with butter chicken or any other curry.