📖 Instructions

1. Bloom the Saffron: In a small bowl, combine the saffron threads with 2 tablespoons of warm milk. Let it steep for at least 20 minutes. This will extract the color and flavor from the saffron, creating that beautiful golden hue and aromatic essence. I usually prepare this step first as it really enhances the flavour of the overall recipe. Pro tip: Gently crush the saffron threads with your fingers before adding the warm milk to help release the flavor.
2. Prepare the Dough: In a large mixing bowl, combine the whole wheat flour and a pinch of salt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. The dough should feel soft but not sticky. Add a teaspoon of oil and knead for another minute. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making the roti softer and easier to roll out. I find this step really allows for the overall texture of the roti to really come alive.
3. Divide the Dough: After resting, gently punch down the dough and divide it into equal-sized portions, about 2-3 inches in diameter. Roll each portion into a smooth ball. This makes it easier to roll out even rotis.
4. Roll Out the Roti: On a lightly floured surface, use a rolling pin to roll out each dough ball into a thin, circular roti. Aim for a thickness of about 1/8 inch. Rotate the roti as you roll to maintain a circular shape. If the dough sticks, lightly dust the surface with more flour. I personally love using a rolling pin with measurements on it, this really helps keep the rotis uniform.
5. Cook the Roti: Heat a tawa or flat griddle over medium heat. Carefully place the rolled-out roti on the hot tawa. Cook for about 30-40 seconds on each side, or until small bubbles start to appear on the surface. Flip the roti and cook the other side for another 30-40 seconds. Now, using a clean kitchen towel or a roti press, gently press around the edges of the roti to encourage it to puff up. Cook for another 10-20 seconds on each side, or until the roti is lightly golden brown and cooked through. Be careful not to burn the roti.
6. Brush with Saffron Honey Ghee: While the roti is still hot, brush it generously with saffron-infused honey ghee. This adds a touch of sweetness, richness, and that signature saffron aroma. I sometimes like to add a pinch of sea salt on top to bring out all the different flavors. To make the saffron honey ghee, melt the ghee in a small saucepan over low heat. Stir in the saffron-infused milk (including the saffron threads) and honey. Mix well until everything is combined and heated through. Be careful not to overheat the ghee, as it can burn easily. Set aside to keep warm.
7. Serve: Serve the saffron honey roti hot, garnished with extra saffron threads if desired. Enjoy it as a delightful breakfast, brunch, or dessert treat. It pairs wonderfully with a cup of chai or a scoop of vanilla ice cream.
8. Enjoy Your Roti: Take the time to enjoy your roti and experiment with different toppings. I sometimes enjoy adding a bit of cardamom to the honey for additional flavor. Do let me know how your roti turns out in the comments below!