Rogani Roti (Rich Bread)

Rogani roti is delicious Indian flatbread made with milk, butter or cream. This type of bread is usually soft and tastes great even after is kept for a few days.


(makes 20 -25)

  • 1 lb plain whole meal flour
  • ½ cup of milk
  • 2 oz butter or 2 fl oz cream,
  • oil or butter for frying (optional)
  • pinch of salt

Roghni Kulcha is prepared using carefully acquired ingredients such as organic milk from farm grazing cows and finest wheat flour. Soft cloud like dough is kneaded with milk and once risen, is given ample rest for hours before gentle hand stretching. At a glance our Kulcha may seem simple, but the taste is extraordinary. Oven baked and topped with a sprinkle of sesame.

How to make Rogani Roti:

  1. Mix the flour and salt together and make a well in the centre.
  2. Warm the milk slightly and melt the butter in it, but do not allow the milk to boil. Gradually add the milk and butter or milk and cream, to the flour. Knead well for 1-2 minutes.
  3. Divide the dough into 20 - 25 portions. On a floured surface roll one portion into 13- 15 cm / 5-6 inch about 1/4 inch (5 mm) thick.
  4. Gently heat a frying pan or and place the circle in it. Over a medium heat cook the dough on both sides until brown speck appear.
  5. Then either press the roti with a clean tea tower or add 1 tsp ghee or butter and cook briefly until golden brown on both sides.
  6. Remove from the pan and keep wrapped in a paper tower, or place in a covered container. Cook the remaining rotis and stack one on the top of the other.

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