Mama makes the best!
I could eat a ton, especially with masala chai! It is best to make it when the weather is nice and sunny, the dough will rise and become nice and fluffy.
Ingredients (metric)
- 1 kg white flour
- 1 1/2 cups sugar
- 1 1/2 cups milk
- 1 tbsp viryari (green fennel seeds)
- 4 packets dry yeast (4 x 7g) = 28g
- 2 level tsp baking powder
- 225 g ghee or butter
- indian mithai (yellow) color or saffron
- 1 egg yolk
Method
Melt butter in milk, add color/saffron and viryari when luke warm
Sieve flour with baking powder, add sugar and dry yeast
Bind the flour, sugar, yeast with the milk mixture and knead well (10 min). Let it rise for 3h. Keep in a bowl, covered with a cloth in a warm place.
Knead agan and put in two greased tins (long rectangular for loafs) for 45 min.
Bake at 180°C oven or 170°X hot hair for an hour (approx. 50min)
The next day cut into slices and bak at low heat (100°C hot air) on a tray
Leave in the over for approx. 20 min. Turn over the sliced and bake for another 15-20 min until light and crispy.