Banana Milk Chapati Roll-Ups

1.In a mixing bowl, combine the whole wheat flour and salt. Gradually add warm water and 1 tablespoon of oil, mixing to form a soft, pliable dough. Knead for about 5 minutes until smooth. Cover and let rest for 10 minutes.

2.While the dough rests, prepare the banana milk spread. In a small saucepan, combine the mashed bananas, whole milk, sugar, cardamom, and vanilla extract. Cook over low heat, stirring frequently, until the mixture thickens slightly, about 5 minutes. Remove from heat and let cool to room temperature.

3.Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin, round chapati about 7-8 inches in diameter.

4.Heat a non-stick skillet or tawa over medium-high heat. Cook each chapati for about 30 seconds on one side until bubbles form, then flip and cook the other side for another 30 seconds. Lightly brush each side with oil and cook for an additional 15 seconds per side until golden spots appear. Remove and keep warm.

5.Spread a generous amount of the cooled banana milk spread evenly over one side of each chapati.

6.Starting from one edge, carefully roll each chapati tightly into a roll, enclosing the filling.

7.Place the rolls seam-side down on the skillet over medium heat. Grill the rolls gently, turning occasionally, until the outside is golden brown and slightly crisp, about 2-3 minutes per side.

8.Remove from heat, slice each roll into 2-3 pieces if desired, and serve warm as a comforting snack or breakfast treat.