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.
|
