2 cups flour

½ tablespoons melted ghee

½ cup milk

1/8 tsp bicarb

1/8 tsp frying

 

Sift flour with salt and soda.  Rub in ghee and knead into puri dough with the milk.  Dampen a piece of muslin and cover the dough in it.  Lower the dough into a deep mixing bowl, cover bowl with blanket or thick cloth and leave in warm place for several hours.  The batter will rise and form a sponge in the centre.  Heat oil. Break down dough slightly.  Break off small lumps and roll out lightly into puris.  Fry as for puris.

2 cups whole wheat flour

½ tsp salt

1 tsp sugar

10 g cake yeast

2 tsp ghee

125 g mutton mince

 

Crumble yeast in ghee and a little cold water.  Add salt and sugar and mix this into the lfour adding more water if necessary.  Knead for 15 to 20 minutes.  Wash mince and put in pan with a little salt and chilli powder and braise till all lumps are broken and fairly dry.  After dough has risen knead in the mince.  Divide dough into four parts and pat into thick buns on palms of hands.  On a greased oven sheet pat each bun into a thick rotla like isc.  Bake in 200 ^oCoven till rotlas baked (about 10-15 minutes). Serve hot.

Poppy seeds for sprinkling

1 egg

½ tsp salt

2 ½ tsp baking powder

1 tsp saunmf (fennel)

1 ^ cake compressed yeast (20g)

 

 

Mix egg, ghee and sugar and beat well together.  Add remaining ingredients and mix.  Add as much flour as is needed to make soft spongy dough.  Cover and leave to rise for 1 ½ hours.  Divide dough in 6 portions, and roll each out to 10 mm thick rotla.  Smear top with beaten egg, sprinkle with khus-khus and tal.  Fry each naan in deep oil over moderate heat till golden brown. Caution:  Do not turn naan over.  Ladle hot oil from sides of pan, over top of naan till it puffs, hardens and browns.

1 cup digestive bran

2 cups cake flour

1 cup oats

1 cup sunflower seeds

1 tsp salt

1 tsp green pounded chili half green chopped pepper

2 tablespoons soft butter

3 cups whole-wheat meal

1 cup mooing or methi sprouts

½ cup chopped pecan nuts

1 carton mass (yoghurt)

1 tsp bicarb

1 tsp saunmf (fennel seeds)

1 tablespoons honey

 

If methi sprouts are used, please use 2 tablespoons of honey.  The honey, butter and yoghurt must be mixed well together in bowl.  Add rest of ingredients to bowl and mix well by hand.  Grease baking pan and bake for 1 hour at 180 ^oC (350 ^oF).  When done, remove from pan. 

3 tablespoons oil

7 full cups flour

*1 cake yeast (20 g)

*½ tablespoons salt

*1 tablespoons sugar

*1 cup luke warm water

6 tablespoons sugar

4 tablespoons ghee

2 eggs

1 tablespoons saunmf (fennel)

1 ¼ cups water

1 ½ cups mil (room temperature)

 

 

Mix ingredients with asterisk together.  Cream together oil, sugar and ghee.  Add eggs, beat in well then add saunmf.  Now add the yeast mixture and the water and milk.  Mix well and carefully add the sifted flour and make into dough.  Cover with cloth and leave to rise double in size.  Knead and divide dough into 6 portions molding each to 18 cm in diameter and about 2.5 cm high.  Leave to rise double again.  Bake in 180 ^oC oven for 20-25 minutes.