Moghlai Roti

Ingredients

3 teacups plain flour (maida ( all purpose flour))

1/2 teacup lukewarm milk

1 level teaspoon fresh yeast

1 teaspoon powdered aniseed (saunf)

1/2 teaspoon salt

Ghee ( Clarified Butter) for cooking

Serve with

Chicken or mutton.

Method

1.Add the milk to the yeast and keep aside for 20 minutes.
2. Sieve the flour with the salt in a bowl and add the aniseed powder. Pour the yeast mixture on top and knead well.
3.Add a little water if needed to make a soft dough. Cover and leave it in a warm place for 1hour. Knead it again.
4. Divide the dough into equal parts. Shape them into balls and roll out into rounds about 5" to 6" in diameter. Keep aside for 10 minutes.
5. Now cook on a tava (griddle) with Ghee(clarified butter) until light brown.
6. Serve hot.