Ingredients

• 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 of asafetida
• 1 tbsp - butter
• salt to taste
• ghee for shallow frying
• warm milk to knead dough

How to Make Kashmiri Roti

• Sieve together flour and salt.
• Add all the other ingredients, except ghee and milk.
• Mix well. Knead into a soft pliable dough using milk.
• Divide dough into 10 parts and roll into thick parathas.
• Prick with a 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.