Moghlai Roti
by Tarla Dalal

A traditional bread from the imperial Mughal times, this recipe features a plain flour roti aesthetically flavoured with aniseeds powder. Follow the kneading and leavening procedure exactly as mentioned to get the best texture. You can enhance the flavour and aroma of the Moghlai Roti by crushing the aniseeds with a mortar and pestle instead of powdering it in a mixer-grinder.

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Moghlai Roti recipe - How to make Moghlai Roti

2 1/4 cups plain flour (maida)
1/2 cup lukewarm milk
1 tsp sugar
1/2 tsp dry yeast
1 tsp aniseeds (vilayati saunf) powder
salt to taste
plain flour (maida) for rolling
ghee for cooking

Method

Combine the sugar, milk and dry yeast in a bowl, cover with a lid and keep aside for 10 minutes.
Combine all the ingredients, along with the milk- yeast mixture in a deep bowl and knead into a soft dough using enough water.
Cover the dough with a lid and keep aside in a warm place for 45 minutes. Knead again.
Divide the dough into 10 equal portions.
Roll a portion into a 150 mm. (6") diameter circle using a little plain flour for rolling.
Heat a non-stick tava (griddle) and cook the roti using a little ghee, till golden brown spots appear on both the sides.
Repeat steps 5 and 6 to make 9 more rotis.
Serve immediately.

Nutrient values (Abbrv) per roti

Energy	115 cal
Protein	3.6 g
Carbohydrates	22.6 g
Fiber	0.1 g
Fat	0.9 g
Cholesterol	1.6 mg
Sodium	4.6 mg

Click here to view calories for Moghlai Roti

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Reviews

diksha tiwari

on 23 Oct 16 06:45 PM

This recipe of rotis is just perfect for paneer sabsiz. Enjoy this rotis when it is just out from the tava. A little patience needed, but will be happy with the results.

Tarla Dalal

24 Oct 16 08:43 AM

Hi Diksha, We are very happy to know you have loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!

Archana M

on 28 Mar 15 02:50 PM

This recipe of rotis is just perfect for paneer sabsiz. Enjoy this rotis when it is just out from the tava. A little patience needed, but will be happy with the results.
Edited after original posting.

venmeen

on 29 Jan 13 07:53 AM

The rotis turned out great. It would be great if you could provide certain pointers , for example, for this recipe , I was dipping the dough in regular aatta to roll it and my roti wasn't expanding at all. After wasting quite a bit of time on a couple of them, I tried smearing a drop of oil before rolling the rotis (it helped).The other one I was caught on, was substituting fresh yeast with active dry yeast/ instant yeast. Nevertheless, the effort paid off, we had tasty rotis for dinner.

Tarla Dalal

30 Mar 15 02:31 PM

Thank you for your review..the recipe has been updated.