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Kalunji Roti

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This is delicious served with Nihari (an Indian broth type dish), as it is perfect for dipping and soaking up soup.

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Ingredients

  • 2 tsp sugar
  • 3/4 tsp salt
  • 2 eggs
  • beaten
  • 1 sachet yeast dissolved in about 1/2 a bowl of warm water
  • 1 tub single cream (~250 ml)
  • 1 heaped teaspoon kalunji (black seeds)
  • 4 heaped tablespoons ghee
  • softened
  • 1/2 tub milk (use the cream tub)
  • ~ 21/2 tbsp yogurt
  • plain flour to make a dough (about 1 kg)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Mix all the ingridients except the flour together. Then add the flour (will need almost a full packet) to form a soft dough. Knead and cover, allowing to rise for 2-3 hours.

Step 2

Knead smooth again. Roll out roties/chappatis (a bit thicker than standard chappatis) using plenty of flour. Be careful not to leave the edges thick.

Step 3

Cook over medium heat on a griddle/tava. Keep the rotis covered and serve fresh, whilst they hot.

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Leftover dough will keep in the fridge overnight (put it in a bowl and cover with clingfilm), to be cooked fresh the next day. The cooked rotis can also be frozen.

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