1 cup (200 ml) 7 fl oz Milk
1 tsp (6 g) Sugar
3 tsp Yeast
4 cups (400 g) 14 oz Refined flour (maida)
1 tsp (4 g) Salt
1 tbsp (15 g) Ghee
4 tbsp (120 g) 4 oz Yoghurt (dahi)
1/2 cup (125 ml) 4 fl oz Water
2 tbsp (18 g) Poppy seeds (khus khus)
1 tsp (6 g) Sugar
3 tsp Yeast
4 cups (400 g) 14 oz Refined flour (maida)
1 tsp (4 g) Salt
1 tbsp (15 g) Ghee
4 tbsp (120 g) 4 oz Yoghurt (dahi)
1/2 cup (125 ml) 4 fl oz Water
2 tbsp (18 g) Poppy seeds (khus khus)
method
1. Warm the milk in a pan; add sugar and yeast. Remove from heat and leave aside to froth for 20 minutes.
2. Sift the flour with salt. Pour the yeast mixture and ghee. Mix well. Slowly add the yoghurt and knead into a soft dough. Cover with a moist cloth and leave aside for 6 hours.
3. Knead well again, if required, and add a little warm water. Divide the dough into 10 lemon-sized portions and roll them out into thick discs of 5 inch diameter. Place them on a Baking tray. Cover with a damp cloth for another 30 minutes to rise.
4. Brush the top with a little milk or ghee and sprinkle with poppy seeds.
5. Bake in a preheated oven for 10 minutes. Remove and shallow fry on a griddle (tawa) with oil till golden.
2. Sift the flour with salt. Pour the yeast mixture and ghee. Mix well. Slowly add the yoghurt and knead into a soft dough. Cover with a moist cloth and leave aside for 6 hours.
3. Knead well again, if required, and add a little warm water. Divide the dough into 10 lemon-sized portions and roll them out into thick discs of 5 inch diameter. Place them on a Baking tray. Cover with a damp cloth for another 30 minutes to rise.
4. Brush the top with a little milk or ghee and sprinkle with poppy seeds.
5. Bake in a preheated oven for 10 minutes. Remove and shallow fry on a griddle (tawa) with oil till golden.
serving amount
serves: 3 - 4
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