Mughlai Roti Recipes

Steps:

• In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.
• Slowly add the water until the mixture forms a dough.
• Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.
• Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.
• Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.
• Press the peak and flatten the center of the cone. Let rest for another 30 minutes.
• On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.
• Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.
• Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.
• Break up the cooked roti with your hands or serve whole.
• Serve the fried roti with the fillings.
• Enjoy!

Steps:

• Put warm milk in a bowl.
• Sprinkle yeast over it.
• Leave it for 20 minutes.
• Sieve flour with salt in a bowl.
• Add aniseeds powder.
• Now pour the yeast mixture and yield well.
• Add little water if needed.
• Make a soft dough, cover it.
• Set aside in a warm place for 2 hours.
• Knead again and allow it to rise.
• Divide the dough into 10 parts, shape them into balls and roll into rounds about 5"-6" in diameter.
• Now roast them until light brown on a hot griddle.
• Before serving, smear ghee on each hot roti.