Phini Roti

Ingredients

• All-purpose flour (2 cups)
• Ghee (clarified butter) (1/2 cup, melted)
• Water (3/4 cup (or as needed for kneading))
• Sugar (1 cup)
• Water (for sugar syrup) (1/2 cup)
• Cardamom powder (1 teaspoon)
• Saffron strands (a pinch)
• Rose water (2 tablespoons)
• Pistachios (1/4 cup, chopped (for garnish))

Instructions

1. In a mixing bowl, combine the all-purpose flour and melted ghee. Use your hands to mix until the mixture resembles coarse breadcrumbs.
2. Gradually add water, a little at a time, kneading the dough until it becomes smooth and pliable. Cover with a damp cloth and let it rest for 30 minutes.
3. Divide the dough into small balls (about the size of a golf ball). Roll each ball into a thin, round roti, approximately 6 inches in diameter.
4. Heat a non-stick pan over medium heat. Cook each roti for about 1-2 minutes on each side until golden brown and crispy. Set aside on a plate.
5. In a separate saucepan, combine the sugar and 1/2 cup of water to make the sugar syrup. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.
6. Add the cardamom powder, saffron strands, and rose water to the sugar syrup. Stir well to combine and remove from heat.
7. Dip each cooked roti into the sugar syrup for a few seconds, ensuring it is fully soaked but not falling apart.
8. Layer the soaked rotis on a serving plate, alternating with a sprinkle of chopped pistachios in between each layer.
9. Continue layering until all rotis are used, finishing with a layer of soaked rotis topped with more chopped pistachios.
10. Allow the Phini Roti to cool and set for at least 1 hour before serving to enhance the flavors and texture.