Khoba Roti

Prep: 15 min Cook: 10 min Yields: 4 Servings

Khoba, which means incisions on bread, makes this Rajasthani bread a delight- ful sight. It is so pretty that it is the single most reason to go ahead and try it. These incisions help to capture the extra ghee or butter in which it is cooked. I have added a few of my own flavours to enhance the taste.


2 1⁄2 cups whole wheat
flour 1 tbsp fenugreek leaves
Salt to taste 1⁄2 cup ghee
clarified butter 2 tsp ajwain


  • Mix together flour, salt, 1 tbsp ghee, ajwain, fenugreek leaves, and water to make a stiff dough. Let it rest for 10 minutes.
  • Now divide the dough into balls. Roll out round and thick discs about 8 diameter. Using your fingers, push, pinch and lift the dough at vari- ous places to make indents and pinches on the surface. Do the same on the sides as well.
  • Heat a griddle and cook with the pinched side up first, then turn. Apply ghee on both sides and cook on medium heat for a nicely done crisp bread. Serve hot.

Recipe Video