Rajasthani Khoba Roti


The word ‘khoba’ means indentation or cavity and that is how these rotis are prepared. This Indian bread truly unravels the mystery of the vast desert expanse.

They are best cooked in a gas tandoor but an ordinary g over gas will give you equally good results, if cooked over a slow flame. Serve this roti hot, smeared with ghee with subji and pickles of your choice!

Preparation Time: 5 mins, Cooking Time: 25 mins


  • 2 cups whole wheat flour
  • 2 tsp ghee
  • Salt to taste
  • Pinch of kasuri methi
  • Ghee for smearing and serving
  • Whole wheat flour for rolling



  1. Combine all the ingredients in a deep bowl and knead into a firm dough using enough water.
  2. Divide the dough into 2 big and 2 small equal portions.
  3. Roll out a portion into a 150 mm. (6″) diameter circle using a little whole wheat flour for rolling.
  4. Heat a non-stick tava (griddle) and cook the roti for approx. 2 to 3 minutes on each side and remove onto a plate.
  5. Pinch the roti uniformly throughout using your thumb and first finger.
  6. Again cook the roti on a tava (griddle) over a slow flame for 5 to 6 minutes or till they turn golden brown in colour from both the sides using a muslin cloth.
  7. Repeat same steps to make other rotis.
  8. Serve immediately with ghee and a subzi of your choice.

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