Soak the jaggery in water and let it mix well. You can also heat up the water to fasten the process. But then make sure to cool the mixture before using.
In a big bowl mix wheat flour and ghee nicely. Now add the crushed saunf and jaggery water. Knead to a stiff dough. Make equal sized balls of the dough and roll it out using some dry flour. Do not make a thin chapatti keep it thick, approximately 6-7 mm.
Heat a tawa/ girdle, and roast the roti on low flame using a little ghee.
Cook nicely on both sides till done. It takes about 4-6 minutes for one roti to cook since it is thick.
Cool and store. Stays good for about 5 days.
