4 pax

    40 minutes (Preparation )

10 second read: A very classical Moghlai bread with very delicate flavors. You can have it as it is, though a kebab would be a great fit as well.

Final preparation 

a) Take the saffron and dry roast on a mildly hot tawa. Take 30ml of warm milk and add the saffron and keep aside for 20 minutes
b) Take the flour and make a well. Add 1 tbsp of the ghee, baking powder, half of the saffron mix and rub with your fingers. Add the remaining milk , sugar, salt, cardamom powder and some water. Knead to a soft dough and leave aside after covering with a moist cloth.
c) Divide into equal 6 to 8 parts and roll into balls
d) Knead into roundels. Rub a little ghee on the flattened roti and fold and roll again
e) Repeat the process a couple of times and cook on a tawa on slow heat. Once the roti is ready, brush it with the saffron and milk mix and serve hot

Chef's tip

Always cook it on slow heat. This bread demands a little patience but the results are totally worth it.

Ingredient Checklist:

¼ tsp Saffron
120 ml Milk
225 gms Refined Flour (maida)
½ tsp Salt
1 tsp Sugar
1 tbsp Baking powder
3 tbsp Ghee
½ tsp Cardamom powder
To knead Water