Ingredients:
• 2 cups all-purpose flour (maida)
• ½ teaspoon salt
• ¾ cup water (adjust as needed)
• 2–3 tablespoons oil (for brushing between layers)
• Extra dry flour for dusting
Instructions:
1. In a large bowl, add all-purpose flour and salt. Mix well.
2. Slowly add water little by little and knead into a smooth, medium-soft dough. The dough should not be too hard and not sticky.
3. Cover the dough and let it rest for 10–15 minutes.
4. After resting, knead again for 1–2 minutes until smooth. Divide the dough into 16 equal balls. Keep them covered.
5. Roll each ball into a thin small roti (about 6–7 inches). Dust lightly with dry flour while rolling.
6. Take one rolled roti, brush a thin layer of oil on top and sprinkle a little dry flour. Place another roti on top. Repeat the same process and stack 4 rotis together.
7. Gently roll the stacked rotis into one thin large circle. Do not press too hard.
8. Heat a tawa on medium heat. Place the rolled stack on the hot tawa and cook for a few seconds on each side. Do not fully cook. Light bubbles should appear but the sheets should remain soft and pale.
9. Remove from heat and separate the layers immediately while still warm. Peel gently to get thin individual sheets.
10. Trim the edges if needed. Your samosa sheets are ready to use for samosas, spring rolls, or box patties.
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