Butter-drenched milk breads


Preparation info

  • Difficulty


  • Makes


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

These flat breads, Roghani Roti, are very rich and so delicious! As the name suggests, they are flavoured with butter, which also gives them a lovely golden colour, and the dough is mixed together with cream. Traditionally made with wholemeal flour, you can use white flour if you prefer.


  • pinch of saffron, pounded
  • 30 ml/2 tbsp hot milk
  • 450 g/1 lb/4 cups wholemeal (whole-wheat) flour, plus extra for dusting
  • 5 ml/1 tsp salt, or to taste
  • 50 g/2 oz/¼ cup butter
  • 150 ml/ pint/ cup single (light) cream
  • vegetable oil, for brushing


  1. Crumble the saffron into a small bowl, pour over the hot milk and leave to soak for 15–20 minutes.

  2. Sift the flour and salt into a large bowl, adding any bran left in the sieve. Rub in the butter with your fingers and thumbs until the mixture resembles fine breadcrumbs. Make a hollow in the middle.

  3. Pour the cream into the hollow with 120 ml/4fl oz/½ cup warm water and the saffron milk.

  4. Mix together to a dough, then knead on a lightly floured surface for 5–6 minutes until smooth. Cover with clear film (plastic wrap) and leave to rest for 20–30 minutes.

  5. Divide the dough into ten equal pieces and shape into balls. Flatten each into a disc between the palms of your hands, then cover with a slightly damp dish towel to prevent them drying out.

  6. Dust each of the dough balls lightly in flour and roll out to a circle about 15cm/6 in in diameter, using a rolling pin.

  7. Heat a heavy griddle or large, shallow frying pan over a medium heat. When hot, place one of the breads on it and cook for 30–40 seconds. Turn it over, brush generously with oil and turn it over again. Cook for a further 30–40 seconds, until brown patches appear on the underside.

  8. Brush the uncooked side of the bread with some oil, turn the bread over and cook for about 60–90 seconds, until brown patches appear and the bread is cooked through.

  9. Keep the cooked breads hot by wrapping in foil lined with kitchen paper, while cooking the remaining breads.

Per portion Energy 275kcal/1150kJ; Protein 6g; Carbohydrate 29g, of which sugars 1g; Fat 16g, of which saturates 5g; Cholesterol 19mg; Calcium 35mg; Fibre 4.1g; Sodium 234mg.