1. Whole wheat flour 500gm
2. Water 1cup
3. Ghee to taste
1. Sieve the four, sprinkle the water and knead well to a non-sticky dough. Set a side for half an hour.
2. Knead again and make eight to ten equal balls and flatten each with the hand to give approximately an eight inch diameter.
3. Place on a cushion, moisten the side facing up and slap onto the walls of the hot tandoor.
4. When it begin to brown and bubble, remove with a pair of bread seeks. Spread a tea spoon of ghee and serve hot.