Kashmiri Roti
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| Ingredients |
- 2 1/4 cups Wheat flour
- 1 teaspoon Pepper powder
- 1/2 teaspoon Aniseed
- 1/2 teaspoon Cumin seeds
- 1 pinch Carom seeds
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- 1 pinch Asafoetida
- Warm milk
- Oil (for frying)
- Salt(As per taste)
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| Method |
Sift wheat flour with salt. Add pepper, aniseeds, cumin seeds, asafoetida and ajwain (carom seeds). Slowly pour enough warm milk and knead to a stiff dough. Sprinkle little water if the dough becomes too stiff.
Divide the dough into 10-12 equal portions and roll out each portion into a disc of 3 to 4 inch diameter and 1/4 inch thickness. Pierce the roti lightly with a fork.
Cook on a hot griddle over low heat. Turn frequently, put 1 or 2 tsps oil or ghee around the roti while cooking.
Cook until both sides are evenly brown.
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Other Details |
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Serves: 4
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Time: 35 mins.
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Category: Bread | State: Jammu and Kashmir | Submitted by: System
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