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.
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
Always cook it on slow heat. This bread demands a little patience but the results are totally worth it.
|225 gms||Refined Flour (maida)|
|1 tbsp||Baking powder|
|½ tsp||Cardamom powder|