Pad wali roti, popular Gujarati rotli made with wheat flour and is a perfect dish that can be carried while travelling as the ghee inside the roti keeps it soft and preserves for longer time.
Take 2 cups of wheat flour in a bowl, add little oil and salt to taste. Add little water and knead it to form soft dough. Divide the dough into equal sized small dumpling (size of a small lemon) and keep aside. Take 2 portions, dust little flour on a flat surface, and roll the dough into small poori size with the rolling pin. Apply some melted ghee on one side of the roti and place the other roti over the first roti. If needed sprinkle some flour and roll the double roti with the rolling pin to make a full sized roti. Dust off excess flour and fry it on a hot tawa until cooked and puffed on both sides. Remove and serve. Repeat the same with the other portions of dough.
