Kashmiri Roti

Kashmiri roti 
Recipe by: Johra.tul.majd Yusuf Basrai, Kuwait.

Preparation Time: 5 mins   
Cooking Time: 10 mins    
Makes 4 rotis 

Ingredients
1 cup whole wheat flour (gehun ka atta)
1/4 tsp cumin seeds (jeera)
1/4 tsp fennel seeds (saunf)
1/2 tsp crushed black pepper (kalamiri)
1/2 tsp carom seeds (ajwain)
1/2 cup warm milk
salt to taste

Other Ingredients
ghee for cooking

Method
Combine all the ingredients in a bowl and knead into a semi-soft dough without using any water.
Cover and keep aside for 10 to 15 minutes.
Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6”) diameter circle.
Heat a non-stick tava (griddle) and cook over a medium flame, using ghee, till both the sides are golden brown in colour.
Serve hot.