This unleavened maize and wheat flour bread is typical of Rajasthan. As the name suggests, tikkar is a dry, chewy bread. This texture is achieved by making a stiff dough. I have used oil to cook these rotis to make them crisper, but traditionally they are cooked without using any oil. Oil or ghee is smeared over the roti just before serving.This rustic bread complements all kinds of spicy pickles.Cooking Time : 20 mins. Preparation Time : 30 mins. Makes 8 rotis.
1 cup maize flour (makai ka atta)
1 cup whole wheat flour (gehun ka atta)
½ teaspoon ginger paste
1/2 onion, grated
1 teaspoon garlic, grated
2 tablespoons chopped coriander
1/2 teaspoon chopped green chillies
1 teaspoon chilli powder
2 tablespoons melted ghee
salt to taste
ghee or oil for cooking
1. Combine the maize flour, wheat flour and salt.
2. Add in the ghee and rub with your fingertips till the mixture resembles bread crumbs.
3. Knead into a stiff dough using water.
4. Cover the dough with a wet muslin cloth and leave aside for 20 minutes.
5. Add all the remaining ingredients and knead well.
6. Divide the dough in 8 equal portions.
7. Roll out each portion into a circle of 125 mm. (5") diameter or a triangle of 6 mm. (1/4") thickness.
8. Cook each roti on a hot tava (griddle) using a little ghee or oil, till both sides are golden brown.