• Prep Time 1 hour
  • Baking Time 35 minutes
  • Makes 8
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 cups Robin Hood® Original All Purpose Flour, plus extra for kneading/rolling
  • 1/2 cup Robin Hood® Original Whole Wheat Flour
  • 1 1/2 tsp salt
  • 1 tbsp ghee or vegetable oil
  • 1 cup + 2 tbsp warm water
  • 2 tbsp ghee, plus additional for finishing
  • Additional flour for rolling

Serving Size: 8


Serving Size: 8

  • Combine flours, salt and 1 tbsp (15 mL) ghee/oil in a large mixing bowl. Slowly add water. Mix together until a soft dough forms. Place on well-floured board and knead 5 minutes. Return to bowl and cover with damp cloth, let rest 5 minutes.
  • Place dough on lightly floured surface. Knead well for 1-2 minutes. Divide into 8 pieces. Roll each into a ball. Working with 1 ball at a time (cover remaining with tea towel), roll into thin round, about 7" (18cm) diameter. Brush surface with about 1/2 tsp (2mL) ghee and very lightly sprinkle with flour. Roll up into a tight cylinder and then roll cylinder into a cinnamon bun shape, being sure to tuck the edge under. Repeat with remaining dough pieces. Cover and let rest 5 minutes. Flatten each one and roll with floured rolling pin into a 7" – 8"circle. Heat a frying pan over medium high heat. Place into ungreased pan. Cook until surface starts to bubble, about 2 minutes. Carefully and gently press down on dough with clean kitchen towel if desired (but not necessary). Turn and continue cooking 1 minute or until puffy and golden. Remove and brush with additional ghee. Cover with clean tea towel to keep warm. Continue with remaining dough.


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