Method
1.	Add the milk to the yeast and set aside for 20 minutes.
2.	Sieve the flour and salt in a bowl and add the aniseed powder.  Make a well
	in the centre and add the yeast mixture.
3.	Using a fork, start to bind the dough.  If the dough is a little dry then add a bit
	of warm water.  Next, flour your hands and knead the dough for 5 minutes
	until it is nice and smooth.  Place the dough back into the bowl, cover with a
	damp cloth and set aside for 1 hour.
4.	Place the dough on a lightly floured surface and knead for 2 minutes.
	Divide the dough into equal golf ball sized pieces.
5.	Roll each one into roughly 5" discs, set them aside for 10 minutes.
6.	Heat a griddle or frying pan on a medium heat, drizzle with some melted
	butter, place one roti on the pan and cook for 1 minute.  Press down gently
	and flip over, drizzle a little more butter around the edges of the roti and cook
	for 2-3 minutes.  Turn over one final time and press down and cook for 1
	minute.  Both sides should be golden brown in colour.  Place roti on a plate
	with kitchen paper on it.
7.	Repeat with the remaining rolled-out rotis.