Mughlai Roti - cooking recipe

Ingredients

2 (225 g) cups wheat flour
1 teaspoon yeast (dry)
1/2 teaspoon salt
1 teaspoon anise seed, powdered
1/2 cup milk
1 teaspoon sugar
ghee (for frying)
water (for kneading)

Preparation

Put warm milk in a bowl.
Sprinkle yeast over it.
Leave it for 20 minutes.
Sieve flour with salt in a bowl.
Add aniseeds powder.
Now pour the yeast mixture and yield well.
Add little water if needed.
Make a soft dough, cover it.
Set aside in a warm place for 2 hours.
Knead again and allow it to rise.
Divide the dough into 10 parts, shape them into balls and roll into rounds about 5\"-6\" in diameter.
Now roast them until light brown on a hot griddle.
Before serving, smear ghee on each hot roti.