by Tarla Dalal
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Like all other kashmiri preparations, this roti has a delicate blend of spices. I have used milk to bind the dough instead of water as this helps to enrich the roti. You may even add saffron if you desire.
- Combine all the ingredients in a bowl and knead into a semi-soft dough without using any water.
- Cover and keep aside for 10 to 15 minutes.
- Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6”) diameter circle.
- Heat a non-stick tava (griddle) and cook over a medium flame, using ghee, till both the sides are golden brown in colour.
- Serve immediately.
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