Take a bowl and sift the flour in it.

Add salt, cumin seeds, chilly flakes & ghee to the flour.

Firstly rub the flour with your finger tips and make the flour look like breadcrumbs.

Now Add water to knead a stiff dough.

Once it is done, just apply a melted ghee over the dough and keep aside for about 30 minutes after covering it with muslin cloth.

After half an hour, take the dough and bring out a small ball out of it. Again cover the rest and keep aside.

Flatten the ball by rolling on a clean surface using rolling pin & cut into strips (about 1/2" wide) with the help of pizza cutter/knife.

Take 3 strips, join them from one head and start tying a knot in the shape of a ponytail. Either make a very long ponytail which will cover the edges of your khoba roti in one go or make 4 to 5 (or as needed) ponytails which together, when joined, can cover the edge of khoba roti. Keep them aside.

Switch on the oven at 180°C.

Now its a time to make the main roti. Take the dough and roll it in the shape of a ball.

Roll it about ½ inches thick round without using flour.

Now take a knife and mark the slight cuts on one side of the rolled roti so that it doesn't puff up while baking.

Turn the side of the roti and start pinching & slightly plucking it with the help of a Plucker.

Don't pinch on the edges of roti as you have to stick border to it, so it must remain plain and smooth.

Once you are finished with pinching & plucking work, take a small bowl of water, apply water on the plain border/edge of roti with your finger.

Now start sticking the border (ponytail) to the edges of roti.

Complete the circle with the ponytail border.

Now take a baking tray, grease it with oil and place the khoba roti (PINCHED & BORDERED SIDE UPWARDS). Brush with little ghee and place it in the pre-heated oven/microwave(convention mode).

Bake for 35 -40 mins.

Once turned golden brown, bring out the khoba roti from oven.

Your khoba roti is ready.