Preparation time 10 minutes
Cooking time 10 minutes
Buttermilk sour taste ¼ cup
Refined White Wheat Flour (maida) ¼ cup
Refined White Wheat Flour (maida) 1 cup
Milk ½ cup
Ghee 1 tbsp
Sugar 1 ts
Salt to taste
Sugar Water with Saffron for garnishing
Fennel Seeds, Black Pepper Powder and Poppy Seeds for toppings
Clay Pan for roasting.
Take Buttermilk and Refined White Wheat Flour in a bowl. Mix well and make sure for no lumps. Leave it for 6-7 hours to prepare Khameer.
Take prepared Khameer in a bowl. Add Refined White Wheat Flour, Milk, Sugar and Salt. Mix well and knead soft dough. Add little water only if needed. Add Ghee and knead it repeatedly for 5-7 minutes.
Leave to rest for approx 2 hours.
Knead it again for 1-2 minutes. Take small lump of prepared dough and pet it between palms and shape it like oval. Make number of oval shape Roti.
Brush Sugar Water with Saffron on each Roti.
Sprinkle Fennel Seeds, Black Pepper Powder and Poppy Seeds for Topping on each Roti.
Preheat Clay Pan on medium flame.
Apply water on the bottom side of prepared Roti and put it on preheated Clay Pan. Press it with palm to stick it on the pan. Flip the pan to face the Roti on it to the flame. When it is roasted, flip the pan and remove the Roti on a serving plate. No need to worry to roast another side as you will find it already roasted.
Alternatively, Roti can be roasted in Coal Oven, Electric Oven or Tandoor. The taste will vary.
Repeat to roast all Roti.
Serve Hot with Kashmiri Apple Curry.