Kashmiri Roti
A mildly sweet, festive flatbread from Kashmir made with flour, milk, sugar, and a little ghee. It cooks up soft inside with a lightly crisp, golden surface and is lovely with noon chai or kehwa.
For 4 servings
- mix · ~2 min
Mix the dry ingredients.
1.Add all-purpose flour to a wide bowl.2.Mix in sugar, fennel seeds, salt, and baking powder.3.Stir well so the sugar and leavening are evenly spread. - knead · ~8 min
Knead the dough.
Add 1 tbsp ghee to the flour and rub it in with your fingers. Pour in the lukewarm milk little by little and knead into a soft, smooth dough.
- rest · ~15 min
Cover and rest the dough.
Cover the dough and let it rest for 15 minutes so it softens and rolls easily.
- prep · ~7 min
Shape the rotis.
1.Divide the dough into 4 equal balls.2.Flatten each ball gently with your fingers.3.Roll each one into a thick round roti about 5 to 6 inches wide.4.Press poppy seeds lightly over the top so they stick. - fry · ~12 min
Cook the rotis on a tawa.
1.Heat a tawa or heavy pan over medium-low heat.2.Place one roti on the hot pan and cook until small bubbles appear and the bottom turns lightly golden.3.Flip, brush with a little of the remaining ghee, and cook the second side until golden spots appear.4.Flip once more and cook briefly, pressing the edges so the roti cooks through. - serve
Serve the Kashmiri roti warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Add the lukewarm milk gradually; this dough should feel soft but not sticky, since milk absorption can vary by flour.
- 2Lightly crush the fennel seeds just before mixing so they perfume the dough without leaving hard whole seeds in each bite.
- 3Keep the rotis slightly thick when rolling; too thin and they lose the signature soft center of Kashmiri roti.
- 4Cook on medium-low heat rather than high so the inside cooks through before the sugary dough browns too fast.
- 5Press the poppy seeds in firmly after rolling so they stay attached when you flip the roti on the tawa.
- 6If the dough springs back while rolling, let it rest 5 more minutes to relax the gluten.
- 7Serve straight off the pan or rewarm covered on a low skillet; these rotis are best before they dry out.
Adapt it for your goals.
Whole-wheat
Replace part of the all-purpose flour with atta for a heartier roti with a nuttier taste; add a splash more milk if the dough feels tight.
low sugarLow-sugar
Reduce the sugar for a less sweet version that pairs especially well with salted noon chai or savory accompaniments.
cardamomCardamom
Add a pinch of ground cardamom along with fennel for a more festive, aromatic flatbread suited to tea-time serving.
sesame toppedSesame-topped
Swap the poppy seeds for white sesame seeds if you want a nuttier finish and slightly deeper toastiness on top.
Why this is on our healthy list.
Comforting Dairy Protein
Milk adds protein and richness, making this roti more sustaining than a plain water-based flatbread.
Digestive Fennel Aroma
Fennel seeds bring traditional digestive appeal along with a naturally sweet, fragrant note that reduces the need for extra sugar.
Satisfying Energy Bread
The flour, milk, and ghee combination makes this a filling festive bread that pairs well with tea for a steady, comforting snack.
Frequently asked questions
The pan is likely too hot. Because the dough contains milk and sugar, it colors faster than plain roti dough, so cook it over medium-low heat.
