1. Mix the flour, salt and sugar in a large bowl.
2. If you are using dry yeast, add it to the dry flour. If you are using fresh yeast, dissolve it in a little warm water and a pinch of sugar until it bubbles. Then add it to the flour mixture.
3. Gradually add the lukewarm water and start kneading the ingredients until you get a soft, elastic dough. You may need to adjust the amount of water or flour, depending on the consistency of the dough.
4. Cover the bowl with a clean, damp cloth and let the dough sit in a warm place for about 1 to 2 hours, or until it has doubled in size.
5. Once the dough has risen, preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit).
6. Divide the dough into small fist-sized balls. Then flatten each ball into circles about 1 to 2 cm thick.
7. Place the dough circles on a baking sheet that has been pre-greased or lined with baking paper.
Tip: Add the lemon juice while the eggs are boiling.
INDIAN BREAD WITHOUT YEAST AND IN SARTEN
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