Preparation Time : 2-3 hours
Cooking Time : 15-20 minutes Servings : 4
Whole wheat flour (atta)
Aniseed (saunf) powder
Mix dry yeast with three tablespoons of warm water, half a tablespoon sugar and set aside for half an hour. Mix the remaining sugar with milk and stir till the sugar dissolves. Set aside. Sift the flour with salt and aniseed powder. Add the dissolved yeast, milk and sugar mixture and ghee and knead it to soft dough. Add more milk if required. Cover the dough with a damp cloth and set aside to ferment for a couple of hours or till the dough rises to twice its original size. Divide the dough into eight to ten equal portions, roll out into chappatis and bake in a tandoor till cooked on both sides. Serve hot topped with a little butter.