Khasta Roti

Crisp Bread

VegetarianOrigin Punjab/DelhiPrep 45 minutes, plus standing timeCook 25–30 minutesMakes 12

These crisp, flaky unleavened flatbreads are enriched with ghee and flavoured with ajwain and aniseed, yielding a savoury, layered crunch.

Dough spices

1 gMixed into the dry ingredients (step 2)

Carom seeds · Ajwain

1 g½ teaspoon

spice

Keep whole; they will be stirred directly into the flour.

Everything else

Milk · Doodh

129 g125 ml

dairy

Granulated sugar · Cheeni

8 g2 teaspoons

sweetener

Salt · Namak

~0.3 gpinch

salt

Plain flour · Maida

100 g

flour

Fine semolina · Sooji

400 g

flour

Gheemelted, plus extra for greasing

18 g4 teaspoons

oil/fat

Butter · Makhanmelted, for brushing

to taste

dairy

Method

Stir 8.4 g granulated sugar and 0.3 g salt into 129 g milk until fully dissolved.
Sift 400 g plain flour and 100 g semolina into a large mixing bowl, then stir in 0.5 teaspoon aniseed and the dough spices.
Create a well in the centre of the dry mixture and pour in the sweetened milk. Mix gradually to form a dough, then knead on a lightly floured surface for 5 minutes. Cover with a damp cloth and leave to rest for 10 to 15 minutes.
If using an oven, preheat it to 200°C (400°F) and lightly grease a baking tray with extra ghee.
Gradually knead 17.6 g melted ghee into the rested dough until completely absorbed.
Divide the dough into 12 equal portions, roll each into a smooth ball, and cover with a damp cloth to rest for 5 minutes.
Roll out each ball into a flat disc using a rolling pin, then prick all over with a fork.
Bake the breads: in a moderately hot tandoor, place using a padded cushion and bake for 2 to 3 minutes before removing with tongs; alternatively, arrange on the greased baking tray and bake in the preheated oven for about 10 minutes.
Brush the hot rotis with melted butter to taste and serve warm.

Don't have something?

Milk

Whole milk
Use equal weight; provides the standard rich dairy fat and body expected in creamy Indian bases.
Single cream
Dilute 3 parts cream with 1 part water to match the weight; yields a richer, glossier gravy that resists curdling.
Plain yogurt
Whisk thoroughly and use equal weight; adds extra body and a mild pleasant acidity, best added off the heat.

Granulated sugar

Jaggery
Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Plain flour

Whole wheat flour
Use the same weight, add 10–15% more water and rest the dough for 20 minutes; the result is heavier and nuttier.
Rice flour
Use the same weight for crisp coatings; for doughs use no more than half rice flour with wheat flour, or it will be crumbly.
Cornflour
For thickening use half the weight, mixed with cold water; it is not suitable for bread or chapati dough.

Fine semolina

Semolina
Use the same weight and pulse in a blender until fine. If not fine enough, soak 10 minutes before cooking.
Coarse semolina
Use the same weight, grind finer or soak 10–15 minutes longer. Coarser texture; good for upma but not fine batters.
Cream of wheat
Use the same weight. Similar fine grain; cooking time is about the same, stir well to avoid lumps.

Aniseed

Fennel seed
Use equal weight. Fry or grind as directed; slightly greener and less intensely sweet, but the closest liquorice-adjacent match.
Star anise
Use 50% of the weight. Grind finely or infuse whole in simmering liquid and discard before serving; delivers a stronger, woodier liquorice profile.

Ajwain seed

Carom seed
Use the same weight; this is the same spice.
Cumin seed
Use 75% of the weight, toasted; different, less medicinal flavour.
Fennel seed
Use 50% of the weight, crushed; sweeter and milder.

Ghee

Unsalted butter
Use 120% of the weight; melt gently over low heat to avoid burning the milk solids, which will yield a softer, creamier richness rather than a nutty aroma.
Vegetable oil
Use 85% of the weight; holds high cooking temperatures without smoking, but the final dish will lack traditional dairy depth.
Mustard oil
Use equal weight; heat to smoking point and cool slightly before cooking, bearing in mind it introduces an assertive, pungent edge.

Butter

Unsalted butter
Use 100% of the weight. If the original recipe relies on salted table butter, add a pinch of salt to balance.
Ghee
Use 80% to 85% of the weight. Ghee is pure butterfat with moisture removed; it yields a deeper, nuttier flavour and handles high heat better.
Vegetable oil
Use 80% of the weight for frying or tempering. The dish loses sweet dairy richness but remains glossy and light.

Similar dishes

Kerala Paratha

Kerala Paratha is richer and softer, lacking the sharp, herbal bite of ajwain present in this dish.

Same: Both are flaky, layered flatbreads enriched with milk, sugar, butter, and ghee.
Different: Kerala Paratha uses substantially more ghee and adds peanut oil, but omits the ajwain seeds found in this dish.

Malabari Paratha

Paratha from Malabar

It tastes heavily buttery and mild rather than spiced with sharp, herbal ajwain.

Same: Malabari Paratha shares a dough base of milk, sugar, and salt to form a flaky, multi-layered flatbread.
Different: It uses a much larger quantity of butter rather than ghee and omits the ajwain and aniseed found in this dish.

Ulte Tawe ka Paratha

Paratha Cooked on the Griddle

Ulte Tawe ka Paratha tastes noticeably sweeter and nuttier, lacking the savoury, herbal bite of the ajwain in this dish.

Same: Both are flaky layered flatbreads prepared with milk, sugar, salt, and ghee.
Different: Ulte Tawe ka Paratha adds cashew paste and is cooked on an inverted griddle, omitting the ajwain seeds and butter used in this dish.

Rogani Kulcha

Rich Kulcha

It is soft, tender, and spicy, lacking the crisp, flaky crunch and herbal ajwain aroma of this dish.

Same: Like this dish, Rogani Kulcha is an enriched flatbread prepared with milk, sugar, and salt.
Different: Rogani Kulcha is leavened, uses vegetable oil instead of ghee, and features a spicy chilli powder glaze instead of ajwain seeds.