Roat Recipe is a Uttarakhand Style Sweet Flatbread which is subtly flavoured with fennel seeds and cardamom.
Add jaggery in a pan along with 2 tbsp of water.
Heat on medium heat until jaggery melts.
Remove the pan from heat and let the mixture cool.
Strain the mixture through a sieve.
Mix Whole wheat flour, ghee, fennel seeds and cardamom powder in a bowl.
Add the jaggery syrup in the flour mixture and mix well.
Add milk little by little and knead to make a stiff dough.
Cover the dough and keep aside for 15 minutes.
Divide the dough into 6-8 equal parts.
Dust and roll the dough into a 3-4 inch circle. It should be slightly thick.
Heat a griddle.
Once the griddle is hot, transfer the roat on it and simmer the heat to low.
Cook from both the sides until brown spots appear.
Apply 1 tsp ghee on each side and cook until roat is nicely browned and crisp.
Keep pressing the roat with the back of a ladle while cooking.
Serve with a dollop of ghee as dessert or as tea time snack.