Ingredients
|
Quantity
|
Plain flour
|
3 cups
|
Oil
|
1 tbsp
|
Dry yeast
|
1 tsp
|
Baking powder
|
¼ tsp
|
Sugar
|
1 tsp
|
Warm milk
|
½ cup
|
Curds
|
2 tbsp
|
Salt
|
to taste
|
More milk for kneading if required
Sprinkle yeast and sugar over warm water. Keep aside for 5 minutes
or till frothy. Mix salt and flour, take in a large plate. Make well in centre.
Put curds in well. Sprinkle baking powder over curds. Allow to stand for 2-3
minutes. Pour oil, yeast solution, in well and mix gradually. Use milk as
required, to make a soft stiff dough. Brush dough will oil. Cover with inverted
bowl. Keep aside for 4 hours. Longer if 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 of dough. Roll or pat to a thick round about 6" diam. Roast on
hot griddle, or tandoor, till golden spots appear. Or shallow fry on griddle. Serve
hot with gravied vegetables, dals, etc.