Kashmiri Roti -- Kashmiri Chapati -- How to make Kashmiri Roti

Roti or Chapati is made differently in different parts of India. It is the staple food for most of North India. Though it is not staple food to us South Indians, we do love to make and also would like give a try to different varieties of it. When I was going through my old cook books I found it very easy and interesting.  So I gave a try, obviously liked by every one in my family. :P
Kashmiri Roti as the name goes it is mostly made in Kashmir. It takes very less time to prepare and cook. It can be accompanied with any pickle or any spicy curry. 
Preparation Time: 10 mins
Cooking Time: 3 mins for each roti
Recipe Category: Main Course, Roti
Recipe Cuisine: Kashmir
Serves: 2 people

Ingredients:

• Whole Wheat Flour - 1 cup 
• Fennel seeds - 1/2 tbsp
• Cumin Seeds - 1/2 tbsp
• Pepper Corns - 10 to 12 
• Carom Seeds/Ajwain - 1/2 tbsp
• Asafoetida - 1 tsp
• Salt - to taste
• Milk - 1/2 cup or as per requirement

Procedure:

1. Dry roast fennel seeds, cumin seeds, pepper corns and carom seeds. 
2. Make coarse powder of them. Add asafoetida to it.
3. Add wheat flour,  above masala and salt in a mixing bowl.
4. Add milk to it and make a smooth dough. 
5. The dough should be like that of phulka or roti dough only. It should be neither too hard nor too soft.
   
6. Allow it to rest for half an hour. Make equal portions of it. 
7. Take one ball of dough and dust it with flour. 
8. Roll it and press it using rolling pin. Roll it in circular motion as we do it for roti or phulka and make 6 to 8" round roti.
9. Roti should not be too thick or too thin. 
   
10. Heat skillet, put the roti. Cook for a minute, when bubbles starts forming turn it and cook for another minute. 
11. Brown spots should form on rotis, drop one tea spoon full of oil on both sides and cook for a minute.
    
12. Serve hot kashmiri roti with any pickle or spicy curry.