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Baida Paratha

Yield: 6 parantha
      2 c  Flour, whole wheat                  1 ts Coriander leaves; chopped
      2 ts -Salt                                    -cilantro
      4    Eggs; boiled and mashed                  -Water to knead
      2 tb Ghee                                     Ghee; for shallow frying
    1/2 ts Pepper
  Sift whole wheat flour in bowl with 1 tsp salt. Gradually add water, make a
  stiff flour. Cover with a damp cloth. Keep aside for 20 minutes. Boil eggs
  and mash well. Add 1 tsp salt, pepper, coriander and 1 tsp ghee or oil. Mix
  thoroughly. Knead the dough until smooth. Divide into 8 equal parts and
  roll out each 4" diameter circle. Place 1 tbsp egg filling in the centre of
  each circle. Shape them into round balls again. Now roll out each ball on a
  floured board to a circle of 5" (13 cm) diameter. Rub a little ghee or oil
  on one side. Heat a griddle, shallow fry each paratha with a little ghee or
  oil (flip and smear a little ghee on the other side with the back of a
  spoon). Cook until both sides turn golden brown, turning once or twice.

Bhopali Roti

     Yield: 8 roti
  1 1/2 c  Flour, whole wheat; 175 g                -coarsely
    1/2 c  Flour, rice; 50 gm                  3 tb Coriander, fresh; (cilantro)
      2 tb Ghee; or oil                             -finely chopped
      1 ts -Salt                               6 ea Saffron strands; soaked in
      1 ts Cumin seeds; dry roasted &          2 tb Milk; warm
           -ground                                  -Water for kneading
      3 ea Green chilis; sliced                     Ghee; or oil; for frying
      3 tb Cashews, broken; ground
  Sift together whole wheat flour, rice flour and salt in bowl. Rub in 2 tbsp
  of ghee or oil. Add rest of ingredients except oil (for frying). Gently add
  water to make a soft dough. Knead well until no longer sticky. Shape dough
  into 8 small balls. On a floured surface, roll out each ball into a 6" (15
  cm) round. Heat a griddle. Place the round dough in it and dry roast. When
  little brown speaks appear on the underside, turn the roti over. Smear a
  little ghee or oil over the surface and drizzle 1 tsp ghee or oil around
  the roti. Cook until both sides are golden brown. Repeat with the remaining

Chapatis (Roti)

      Yield: 10 servings

    1/2 c  Whole wheat flour
    2/3 c  Unbleached all purpose flour
    1/2 c  Water approximately
    1/4 ts Salt (optional)

  Make up the dough approximately 1/2-hour before you need it. Allow the
  dough to rest about 10 minutes. Pinch off portion of dough to form a
  ball about 1 1/2 inches in diameter.  Roll ball flat on lightly
  floured surface. Pat back and forth between hands until thin.
  (Patting makes the chapati puff when baked.)

  Cook on top of the stove on ungreased griddle until browned and
  puffed. Use medium heat so the griddle does not get too hot.

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