|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|
|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|
- 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