Butter Naan Rottie

By Mrs. Winifred DSouza, Manipal

* 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.