Take a wide bowl/ paraat and sift the flour in it.

Add salt, carom seeds & oil to the flour.

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

Now Add water gradually and start mixing everything.

Knead a stiff dough.

Cover the dough and rest for 10-15 minutes.

After 15 minutes, slightly knead the dough again.

Divide the dough in 2 equal parts.

Take one part and smoothen it in your hand. (Till the time, keep the another part of dough covered).

Press and heal the cracks on the dough ball, if there's any.

Roll it about ½ inches thick round disc. Dust very light flour, if needed.

Transfer this roti on hot tawa but keep the flame very low.

Now take a knife and mark the slight cuts on upper side of the rolled roti so that it gets cooked deep inside.

Once roti is slightly firm (not cooked), turn the side of it.

Now start pinching & slightly plucking the surface of roti with the help of a tong, although traditionally, this process is done using the tips of thump and index finger. (You can watch video in this post for better understanding). However roti is getting cooked underneath on lowest heat.

It will take 3-4 minutes in cooking the roti from the bottom (plain side).

Once done, time to cook the roti from dented side as well but for that, place a roti grill jali on gas stove and place the roti (dented side down).

Roast the roti but moving it here and there using a tong.

Once roasted, our Rajasthani khoba roti is ready. Likewise make second roti as well.

You can serve it right away but if you apply desi ghee (if vegetarian) or plant based butter (if vegan) on the dented side, it will taste amazing.

Enjoy it with any vegetable/curry of your choice.