Roghni Roti is a soft roti prepared using only milk and ghee and has a good shelf like as it can stay for a week.
I adapted this roti from the book “The Essential Andhra Cookbook with Hyderabadi and Telangana Specialities” that talks about the food during the Nizam rule. An only partial book is available for reading, and even that was such an interesting tale to read about food and culture many years ago.
As the book mentions, this Roghni Roti is a basic roti, where you can make other versions using the same dough. The book has some wonderful suggestions, even for tough alphabet if you are into nonveg.
This roti gets its name Rogni derived from the Persian word Rogan, which means butter/fat. What was interesting was that this Roti is also found in the Mughal Cuisine in UP by the same name, where they also call it Safar Roti.
The Chapati in both the cuisines is made the similar way and almost the same approach. The dough is made with only milk and ghee, cooked with ghee. This roti will stay good for a week and is good to eat when it is cold as well. This is one roti we can make if we are going to travel and want food during our journey.
I felt the chapati looked so excellent and yes it tasted awesome too.
Rogni Roti is my choice for R in the AtoZ Flatbread and more, where I am doing AtoZ Indian Flatbread. If you are keen on knowing whats R in AtoZ Dosa Varieties, check out!
A to Z Indian Flatbreads:
A for Angakar Roti
B for Bedai Poori
C Choorie Ka Parantha
D for Dhapate
E for Ellu Holige
F for Farali Poori
G for Girda
H for Hariyali Paratha
I for Indori Palak Ki Puri
J for Jalebi Paratha
K for Koraishutir Kochuri
L for Lifafa Paratha
M for Masala Paratha
N for Nachni chi Bhakri
O for Orotti
P for Peethi Ki Paronthi
Q for Qeema Naan
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Step by Step Pictures for making Roghni Roti
Roghni Roti | How to make Roghni Paratha
- 1.5 cups Wheat Flour
- 1 /2 tsp Salt
- 5 tbsp Milk
- 4 to 5 tbsp Ghee
- Ghee for cooking
How to make Roghni Roti
- In a bowl, take the flour, salt, and the ghee to be mixed. Mix well.
- Add the milk and knead to a soft dough. Continue kneading for 10 mins.
- Cover and let it rest for 10 mins.
- Pinch out equal balls from the dough and roll out to 6 inch discs.
- Heat a tawa and cook the roti on both sides with ghee.
- Gently press down to ensure the roti is cooked on all sides.