prep time: 30 minutes
cook time: 10 minutes
rest time: 2-3 hours
servings 4-6 pieces, depending on size
-12 oz (375g) wheat or plain flour
-1 1/2 tsp salt
- a little sugar
-1/2 cup boiling water, to bind
-1/4 cup milk
-6oz (180g) ghee or oil
Sift flour and salt together.
Rub 1 oz of ghee into the sifted flour. Add boiling water, sugar, and milk gradually and knead well (about 10-15 minutes) to form a soft dough, divide into tennis ball sized portions (8-10 equal portions), rub with remaining ghee or oil, cover and let it rest for a couple hours.
Oil the work top and work each ball into a very thin sheet - first flatten with your oiled palms, then thin further by pulling the edges (professionals do it by flipping the dough in the air in a circular motion), adding enough oil to prevent sticking. Oil the surface and fold into a square (egg can be added before folding).
Alternatively, you can thin out the sheet, oil and roll it up, coil in up like a seashell, flatten and oil again and repeat the flattening one or two more times.
Fry in an pan on both sides till brown spots appear and are crispy. Crush by pressing it together with both hands and serve immediately.
The bread can be eaten on its own with a sprinkle of sugar, or with any meat or vegetable curry. Enjoy!