Kashmiri Roti with Kahwa

Shape the Rotis (5 mins)

• After the resting period, knead the dough again for one minute until smooth.
• Divide the dough into 8 equal-sized balls.
• 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.
• 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.

Cook the Rotis (20 mins)

• Heat a tawa (griddle) or a heavy-bottomed skillet over medium-low heat.
• 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.
• Flip the roti. Drizzle about 1/2 teaspoon of the remaining ghee on the top surface and spread it evenly.
• Flip again and spread another 1/2 teaspoon of ghee on the other side.
• 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.
• Repeat the process for all the remaining dough balls, adding ghee for each one.

Serve

• Serve the Kashmiri Roti hot, straight from the tawa. It pairs wonderfully with Kashmiri noon chai, regular tea, yogurt, or your favorite pickle.