|Preparation Time||30 minutes|
|Cooking Time||10-15 minutes|
|4 cups plain flour||1 egg, beaten|
|1 tsp baking powder||6 Tbsp of natural yoghurt, room temp.|
|½ tsp bicarbonate of soda||3 Tbsp of butter or ghee, melted|
|3 tsp Sugar||1 cup warm water|
|salt||3 tsp poppy seeds|
- Sift flour, baking powder, sugar, salt and bicarbonate of soda together into a mixing bowl.
- Cream the yeast with some water, then add 15ml ghee.
- Make a well in the centre of the flour and pour in the yeast mixture.
- Stir in egg, yoghurt and 6 tsp of butter/ghee.
- Gradually mix in enough water to make a soft, pliable dough. Knead for approx.. 15-25 minutes.
- Cover bowl with a damp cloth and put in a warm place for 1 ½ hrs.
- Preheat oven to 200 C.
- Knead dough on a lightly floured surface for 2-3 minutes, until smooth, then divided dough into 8 pieces. Prove for a further 15-30 minutes.
- Roll each piece into a ball and then roll out to make ovals about 15cm long, pulling ends to stretch dough into shape.
- Brush ovals with water and place wet-side down on greased baking trays.
- Brush dry side with melted butter or ghee and sprinkle with poppy seeds.
- Bake for 8-10 minutes, until puffy and golden brown. After baking, the breads can be grilled for a few seconds to brown them.
- SERVE AT ONCE!
- Self-raising flour can also be used.
- Ideally, the bread should bake in a very hot oven (traditionally in a Tandoori oven). I use an overturned wok, well oiled, and place it over a large gas hob and allow to heat up. Spread the bread over this and bake until the bread blisters.