Ingredients:

• 3 cups – plain flour 3 tsp Dry yeast
• 2 tbsp – Curd
• 2 tbsp – Ghee
• 1.5 tsp – Sugar
• salt to taste
• 1/2 cup – Milk
• 1 tbsp – Poppy Seeds (khuskhus)

Method:

1. Warm milk in a cup. Sprinkle sugar and yeast over it.
2. Keep aside for 10 minutes or till frothy.
3. Sieve together flour and salt. Make a space in centre of flour.
4. Pour curd, ghee, milk mixture into that space.
5. Mix in dough, knead well till it becomes elastic.
6. Add more milk if required.
7. Grease a large bowl, place dough in it.
8. Cover, keep aside for 7 hours or till dough has almost doubled.
9. Knead again, divide in 6 parts, make balls, cover.
10. Keep aside for 20 minutes.
11. Take one by one, press between palms and pat into a thick round.
12. Keep edges slightly thicker.
13. Pull a corner to get a drop shape.
14. Brush with ghee, sprinkle khuskhus seeds.
15. Bake either in a preheated oven or tandoor till done.
16. Small golden spots must appear on the roti.
17. Serve hot with vegetables, dals, etc.
18. Variation: Use nigella seeds (kalonji), or saunf (aniseed) for varied flavours.

Recipe courtesy of Saroj Kering