1. Warm milk in a cup. Sprinkle sugar and yeast over it.

2. Keep aside for 10 minutes or till frothy.

3. Sieve together flour and salt. Make a well in centre.

4. Pour curds, ghee, milk mixture into well.

5. Mix in dough, knead well till very elastic.

6. Add more milk if required.

7. Grease a large bowl, place dough in it.

8. Cover, keep aside for 7 hours or till dough has almost doubled.

9. Knead again, divide in 6 parts, make balls, cover.

10. Keep aside for 20 minutes.

11. Take one, place between palms and pat into a thick round.

12. Keep edges slightly thicker than centre.

13. Pull on one corner to give it a drop shape.

14. Brush with ghee, sprinkle khuskhus seeds.

15. Bake either in a preheated oven or tandoor till done.

16. Small golden spots must appear on the roti.

17. Serve hot with vegetables, dals, etc.

Making time: 40 minutes (except maturing time)
Makes: 6 taftans
Shelflife: 1 day (dough only. After baking serve immediately)

Variation: Use nigella seeds (kalonji), or saunf (aniseed) for varied flavours.

Note: The first kneading must be done well with patience, since the texture and elasticity will depend a lot on kneading.