Kashmiri Roti Recipe

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3 cups wheat flour
1 tsp. black pepper freshly ground
1/2 tsp. fennel seeds coarsely crushed
1/2 tsp. cumin seeds
1/4 tsp. ajwain seeds (omum)
4 -5 pinches asafoetida
1 tbsp. butter
salt to taste
ghee for shallow frying
warm milk to knead dough
Sieve together flour and salt.
Add all other ingredients except ghee and milk.
Mix well. Knead with milk to a soft pliable dough.
Divide dough into 10 parts.
Roll into a thick paratha.
Prick with a knife or fork all over.
Heat griddle, roast on both sides.
Drizzle a little ghee on both sides.
Shallow fry both sides till crisp and golden spots appear.
Serve hot, with dals or vegetables, as desired.

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