Kashmiri Roti
A traditional flatbread from the valleys of Kashmir. This roti is slightly thick, with a crisp exterior and soft interior, beautifully flavored with fennel seeds, making it a perfect companion for a warm cup of tea.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough (15 mins active, 20 mins rest)
- b.In a large mixing bowl, combine the atta (whole wheat flour), semolina, salt, sugar, fennel seeds, and carom seeds. Whisk to combine.
- c.Add 2 tablespoons of ghee to the dry ingredients. Rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- d.Gradually add warm milk, a little at a time, and knead to form a firm, smooth dough. The dough should be stiffer than chapati dough. Knead for about 7-8 minutes.
- e.Cover the dough with a damp cloth or a lid and let it rest for 20 minutes. This step is crucial for the semolina to absorb moisture and the gluten to relax.
- 2
Step 2
- a.Shape the Rotis (5 mins)
- b.After the resting period, knead the dough again for one minute until smooth.
- c.Divide the dough into 8 equal-sized balls.
- d.Take one ball, flatten it slightly between your palms. On a lightly floured surface, roll it into a thick disc, about 4-5 inches in diameter and approximately 1/4 inch thick.
- e.Using a fork, prick the surface of the rolled roti all over. This prevents it from puffing up like a chapati and helps it cook evenly.
- 3
Step 3
- a.Cook the Rotis (20 mins)
- b.Heat a tawa (griddle) or a heavy-bottomed skillet over medium-low heat.
- c.Carefully place a rolled roti on the hot tawa. Cook for 1-2 minutes on the first side, until small bubbles appear and the base is lightly cooked.
- d.Flip the roti. Drizzle about 1/2 teaspoon of the remaining ghee on the top surface and spread it evenly.
- e.Flip again and spread another 1/2 teaspoon of ghee on the other side.
- f.Press down gently with a spatula and cook, flipping every 30-40 seconds, until both sides are golden brown with crisp spots. Each roti will take about 3-4 minutes to cook through.
- g.Repeat the process for all the remaining dough balls, adding ghee for each one.
- 4
Step 4
- a.Serve
- b.Serve the Kashmiri Roti hot, straight from the tawa. It pairs wonderfully with Kashmiri noon chai, regular tea, yogurt, or your favorite pickle.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Resting the dough is crucial for a soft texture; do not skip this step.
- 2Roll the rotis evenly and maintain their thickness to achieve the characteristic crisp-outside, soft-inside texture.
- 3Pricking the roti with a fork is essential to prevent it from puffing up like a phulka.
- 4Cook on a steady medium-low flame to ensure the thick roti cooks through to the center without burning.
- 5For a richer flavor, use homemade ghee.
- 6Ensure the tawa is moderately hot before placing the roti. If it's too hot, the roti will burn on the outside before cooking through.
- 7For a vegan version, use a neutral oil instead of ghee and a plant-based milk like almond or soy milk.
Adapt it for your goals.
Sweet Version
For a sweet treat, add 2-3 tablespoons of powdered sugar to the dough and omit the salt and carom seeds. This version is delicious with a cup of tea.
Spicy VersionSpicy Version
Incorporate 1/2 teaspoon of red chili powder and 1/4 teaspoon of turmeric powder into the dough for a savory, spicy kick.
Herbed VersionHerbed Version
Add 2 tablespoons of finely chopped fresh fenugreek (methi) or mint (pudina) leaves to the dough for an aromatic and flavorful twist.
Why this is on our healthy list.
Aids Digestion
The inclusion of fennel seeds (saunf) and carom seeds (ajwain) is known in traditional medicine to help with digestion, reduce bloating, and alleviate indigestion.
Source of Fiber
Made primarily from whole wheat flour (atta), this roti is a good source of dietary fiber, which is essential for maintaining a healthy digestive system and promoting satiety.
Provides Sustained Energy
The combination of complex carbohydrates from whole wheat and semolina provides a steady release of energy, making it a fulfilling option for breakfast or a snack.
Frequently asked questions
Each serving of two Kashmiri Rotis contains approximately 370 calories. The exact count can vary based on the amount of ghee and the type of milk used.