2 cups (200 g) 7 oz Rice flour
Salt to taste
1/2 cup (125 ml) 4 oz Water
1/2 tsp (1 1/2 g) Sugar
1 cup (200 ml) 7 fl oz Milk
3/4 cup (150 g) 5 oz Ghee
1/2 tsp Yeast
2 tsp (4 g) Melon (magaz) seeds
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Butter / Ghee for brushing
Salt to taste
1/2 cup (125 ml) 4 oz Water
1/2 tsp (1 1/2 g) Sugar
1 cup (200 ml) 7 fl oz Milk
3/4 cup (150 g) 5 oz Ghee
1/2 tsp Yeast
2 tsp (4 g) Melon (magaz) seeds
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Butter / Ghee for brushing
method
1. Sift flour and salt together.
2. Make a well in the flour and add water, sugar, milk, ghee, yeast, and melon seeds. Mix gradually and knead into a soft dough.
3. Divide into 4 equal balls and keep aside for half an hour.
4. Dust lightly and roll into 3 1/2 inch. discs, 1/4 inch thick. Sprinkle with green coriander.
5. Put into a tandoor and bake till brown.
6. Brush with ghee. Serve hot.
2. Make a well in the flour and add water, sugar, milk, ghee, yeast, and melon seeds. Mix gradually and knead into a soft dough.
3. Divide into 4 equal balls and keep aside for half an hour.
4. Dust lightly and roll into 3 1/2 inch. discs, 1/4 inch thick. Sprinkle with green coriander.
5. Put into a tandoor and bake till brown.
6. Brush with ghee. Serve hot.
serving amount
serves: 4
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