Ingredients:
• 3 cups – plain flour
• 1 tbsp – oil
• 1 tsp – Dry yeast
• 1/4 tsp – baking powder
• 1 tsp – Sugar
• 1/2 cup – warm Milk
• 2 tbsp – curds
• salt to taste
• some more Milk for kneading, if required
Method:
- Sprinkle yeast and sugar over warm water. Keep aside for 5 minutes or till frothy.
- Sift together salt and flour. Make well in the centre and add curd.
- Sprinkle baking powder over the curd, allow to stand for 2-3 minutes.
- Pour in oil and yeast solution, and mix gradually.
- Use milk as required, to make a soft yet stiff dough.
- Brush dough with oil. Cover with an inverted bowl.
- Keep aside for 4 hours (longer if the weather is cold).
- Grease palms well and punch dough till soft and elastic.
- Cover again and keep aside for 10 minutes.
- Break of a lump, roll or pat into a thick circle about 6 inches in diameter.
- Roast on hot griddle or tandoor, till golden spots appear.
- Or shallow fry on griddle.
- Serve hot with vegetable gravy, dals, etc.
Recipe courtesy of Sify Bawarchi