Tandoori Roti (without Tandoor)

2 cups slightly coarse wheat flour
1/4 cups maida
2 tbsp ghee
2 tbsp curd
salt to taste.
Knead slightly stiff dough cover and keep for 2 hours. Take naan sized dough and make a ball. Roll to a thickish roti (4-5 mm thick). Heat griddle (tawa) place on tawa and dry one side. Wet upper side with water and invert. Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.

Serve hot with desired gravy.