Make a good dough of flour and water, knead it well, after which take it in the hands and pull it for a considerable time ; then take a piece rather less than a tennis ball, and with the hands clap it till it is about an eighth of an inch thick, and bake on an iron plate, turning when one side is done.
From: Twenty-Two Authentic Banquets From India (compiled by Robert Christie). New York, Dover Publications, Inc., 1975. (An unabridged and
unaltered republication of the Indian and Afghanistani sections of Banquets of the
Nations, published by J. and J. Gray and Co,
St. James Press, 1911.)
