Follow these steps for perfect results
Whole Wheat Flour
Cardamom Powder
Nutmeg Powder
Milk
Saffron Strands
Salt
Sunflower Oil
Ghee
for cooking
Heat milk with saffron until lukewarm, allowing the saffron to infuse and color the milk.
Mix whole wheat flour, cardamom powder, nutmeg powder, saffron milk, and a pinch of salt together in a bowl.
Knead the ingredients into a soft, slightly sticky dough.
Let the dough rest for 10 minutes.
Knead the dough briefly again.
Pinch off a small portion of the dough.
Toss the dough in flour and roll it out into a thin circle, approximately 6 inches in diameter.
Keep tossing the dough in dry flour while rolling to prevent sticking.
Roll the dough as thin as possible.
Heat a dosa tawa or skillet.
Place the rolled dough on the hot skillet.
Cook for a few seconds until small air pockets start to form.
Flip the roti to cook the other side.
Spread ghee generously on both sides of the roti.
Fold the roti into a rectangular booklet.
Serve hot.
Expert advice for the best results
Roll the dough as thinly as possible for the best texture.
Adjust the amount of milk to achieve the desired dough consistency.
Keep the rolled roti covered with a damp cloth to prevent drying out before cooking.
Everything you need to know before you start
10 minutes
The dough can be made ahead and stored in the refrigerator for up to 24 hours.
Fold the roti into a neat rectangle and serve warm.
Serve with Pakistani curries or stews.
Enjoy as a side with lentil dishes.
The spices in the chai complement the roti.
Discover the story behind this recipe
A staple flatbread in Pakistani cuisine.