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Cooking Method :
Mix 2 tbsp. of ghee and black cardamom with
the flour. Rub it in well. Mix the sugar with 11/2 cup of water in a bowl.
When the sugar has dissolved, add it to the flour. Knead well and make
stiff dough. Add more water, if necessary.
Make eight balls of equal size with the dough and roll
them into half-inch thick rounds, about eight to nine inches in diameter.
Pierce with a fork all over and decorate by marking designs. Brush little
yogurt on bread and sprinkle little khus-khus/poppy seed. Press almonds
and cashew nuts. Fry in medium-hot ghee/clarified butter till bread
is reddish brown. Fry both sides by turning with ladle carefully. Silver
foil is also pasted on roath after frying (optional).
Note : Roaths are usually prepared at the time of
the Kashmiri festival, Punin in the month of September. Roath is
prepared and puja is performed to invoke gods for the blessings of prosperity
and good luck. Traditionally a folk story is narrated by elder persons
of the family.
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