Method
Mix the sugar and yeast into the warm milk and let it froth for 20 minutes. Sieve the flour and salt in a bowl. Make a well in the centre and pour the yeast mixture with oil or ghee. Mix well and slowly add the yoghurt. Knead into a soft dough and cover with a damp cloth. Leave to rise for 6 hours.
Knead again and divide into 10-12 equal parts. Roll out each part into small discs of a 5 inch diameter and 1/4 inch thickness. Place in a tray, cover with a damp cloth and keep aside for another 30 minutes.
Brush the top with oil or milk and sprinkle a few poppy seeds. Bake in a pre heated oven at 140 C for 10 minutes. Remove and then shallow fry on a hot griddle till evenly golden brown in colour.
Serve hot.
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