Ingredients |
|
| All purpose flour (maida) | 2 ½ cups |
| Baking powder | ½ tea spoon |
| Salt (namak) | ¾ tea spoon |
| Caster sugar (bura) | 1 ½ tea spoon |
| Solid milk (khoya) | ½ cup |
| Dry Yeast | 1 tea spoon |
| Screw pine (Kewra) water | 1 tea spoon |
| Clarified butter (ghee) | 3 table spoon |
| Cream (malai) | 3 table spoon |
| Egg (anda) | 1 |
| Milk powder (sukha doodh) | 4 table spoon |
| Luke warm water | to make dough |
| Egg white (ande ki safedi) | for brush |
| Sesame seeds (safed til) | for sprinkle |
| Melted butter | for brushing |
Method
- 1. Take dry yeast in a cup, add half cup of luke warm water and ½ tea spoon of sugar and let it ferment for 10 minutes.
- 2. Take all purpose flour in a bowl and add salt, caster sugar, solid milk, kewra water, clarified butter, cream, egg and milk powder in it and mix it well.
- 3. Now add fermented yeast and knead into soft dough with luke warm water.
- 4. Knead the dough very well and leave to rise till double.
- 5. Once it is double again knead the dough well and make into 3 or 4 balls.
- 6. Now roll each ball like “Chapati” (traditionally it is spread with hand) on an aluminum foil sheet.
- 7. Prick the center with fork, do not prick the sides.
- 8. Leave it and covered for 15 minutes.
- 9. Brush top with egg white and sprinkle sesame seeds.
- 10. Bake in a pre heated oven 180 degree C for 7-8 minutes.
- 11. Remove immediately brush with butter and serve hot
- Recipe Type : Lucknow, Roti/ Indian breads, Vegetarian, Vegetarian
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