Roats are mildly sweet flat bread traditionally made in large quantities at weddings or on religious ceremonies. They are traditionally made in a wooden mold from wheat flour and generously used ghee.


  • 2 cups Whole meal wheat flour
  • 1/2 cup milk, cold
  • 3/4 cup Ghee
  • 1/2 teaspoon cardamom powder
  • 1 teaspoon Fennel Seeds / Saunf
  • 1 1/2 cups Jaggery
  • 1 cup Water


  1. Knead dough by mixing flour, ghee, fennel seeds, cardamom powder, grated jiggery with cold milk and water.
  2. Roll into thick roti. Bake over tawa till brownish on both sides.
  3. Grease with ghee and serve hot crisp.

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