Short answer: yes, you can make roti with olive oil instead of ghee. Rub 2 tbsp of extra virgin olive oil into the atta and brush the cooked phulkas with a few drops. They stay soft longer in a dabba.
Ingredients
- 2 cups atta
- 3/4 tsp salt
- 2 tbsp BONO extra virgin olive oil, for the dough
- About 3/4 cup warm water
- A little extra BONO to brush
Method
- Rub the BONO into the atta and salt with your fingertips until it looks like damp sand.
- Add the warm water a little at a time and knead for a full five minutes, until the dough is soft enough to take a fingerprint. Rest it, covered, for twenty minutes.
- Roll thin and cook on a hot tawa until it puffs.
- Brush with a few drops of raw BONO instead of ghee.
Why do olive oil phulkas stay soft?
The oil in the dough keeps it pliable in a lunchbox hours later. This is also the one for anyone in the family avoiding dairy.
Made with BONO Extra Virgin Olive Oil. See all BONO recipes.