Recipe for a Traditional Mahar Ranya Roti

This unique roti has been a staple within the Mahar community (largely in Maharashtra, but also in adjacent states) for generations. The process of making this roti is laborious and usually requires three ingredients: lokwan wheat flour, a comparatively sweeter variety containing more gluten than regular wheat flour, salt and water. Read more about the Mahar community and the ranya roti here.

Recipe: Ranya Roti

Ingredients
10 cups lokwan/hawre wheat flour
¼ cup coarse salt
1 ½ cup water

Method

Begin by mixing all the ingredients and keep the dough aside for an hour, making sure it’s covered with a damp cloth.

After an hour, begin kneading the dough for 20-25 minutes until it becomes soft and slightly slimy. Make sure to keep dipping your hands in water while you knead.

Once the dough is of spreadable consistency, start lifting and slamming the dough with both your hands, into the vessel. Continue dipping your hands in water while you do this. 

Continue lifting and slamming the dough until gelatinous bubbles form. Scoop a little portion of the dough and spread it onto your forearm to check the consistency.

Once the desired consistency is achieved, light up the chulah and season the clay pot with oil and salt. 

Apply some oil on your forearm, scoop up a palm sized portion of the dough, spread it onto your forearm and then drape it onto the clay pot. 

Cook the roti on both sides for around 2-3 minutes or until it starts lifting from the surface. 

Fold it into itself and enjoy with meat curries or mango pulp. 

THE GOYA JOURNAL