Saunf wali meethi roti /fennel flavored, sugar stuffed flat bread

Ingredients

• 1/2 cup + 1 tbsp Gluten free white chapati flour
• 1/4 tsp Saunf (fennel seeds), crushed
• 1 tsp confectioner's sugar( not required if making with wheat flour)
• water for kneading dough
• 1 tbsp+1 tsp turbinado sugar
• oil for cooking
• To serve
• whipped butter or cream
• some chopped pistachios or any nut of your choice

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Preparation

• Take Gf flour, crushed saunf and confectioner's sugar in a bowl. Knead a soft dough using water. Make two balls. Use rolling pin to roll out chapattis as written here. Brush oil on one chapatti, sprinkle sugar over it.
  
  Place the other chapatti on top, press, especially the edges with finger tips or fork( if using wheat flour no need to sandwich two chapattis. You can easily easily fold up the chapatti with sugar in a square and roll out again before cooking).
  
  Heat a cast iron or non stick griddle on low heat. Place the roti on the griddle. Flip the roti after 20-30 seconds and let the other side for 15 seconds. Now flip again and brush with oil; cook the oiled part till you see nice brown freckles. Remove when both sides are cooked and cut into wedges. Serve with whipped butter, cream and nuts.

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