I didn't make these, but rather my lovely wife did as she embarked upon making bread for the first time. We topped with some toasted mustard and cumin seeds before baking (That's as much as I got involved) to complete the Indian flavour.Ingredients:
1 tbsp Caster Sugar
200ml Warm Water
7g sachet fast acting Yeast
300g Strong White Flour
200g Plain Flour
1 tsp Salt
125ml Natural Yoghurt
40g Melted Ghee
Various Seeds
• Mix sugar, water and yeast together (leave to stand for 5 minutes if not fast-acting yeast)
• Mix the flour, salt and yeast mixture together in a separate bowl.
• Whisk the yoghurt and ghee together.
• Combine all ingredients together to form a dough.
• Knead for 10 minutes, place in a oiled bowl coating the dough in oil then cover and leave in a warm place for 1-3 hours.
• Place a tray in the oven and preheat for 15 minutes to 230°C.
• Punch down the risen dough, knead for 2 minutes more then leave aside for 15 minutes.
• Divide into 8 balls, shape/stretch into teardrops (leave the other balls covered when not working with them).
• Place on the baking try, dampen the top and sprinkle with seeds.
• Bake for 4-5 minutes. (optional - you can brush with melted ghee when cooked).
