Kashmiri Roti

Ingredients for Kashmiri Roti
3 cups - Wheat flour
1 tsp - black pepper (freshly ground)
1/2 tsp - Fennel seeds (coarsely crushed)
1/4 tsp - ajwain seeds (omum)
1/2 tsp - Cumin seeds
4 -5 pinches of asafetida
1 tbsp - Butter
salt to taste
Ghee for shallow frying
warm Milk to knead dough

How to Make Kashmiri Roti

Sieve together flour and salt.
Add all the other ingredients, except ghee and milk.
Mix well. Knead into a soft pliable dough using milk.
Divide dough into 10 parts and roll into thick parathas.
Prick with a fork all over.
Heat griddle, roast on both sides.
Drizzle a little ghee on both sides.
Shallow fry both sides till crisp, and golden spots appear.
Serve hot with dals or vegetables, as desired.