Work in progress

This is a variant that I made on 10 November 2012. Since then I've tried another version. I'm not happy with either.

Ingredients

quantity		ingredient		step
7 g		yeast		1
300 ml		milk		1
150 g		yoghurt		2
1		egg (65 g)		2
8 g		salt		2
40 g		ghee		2
450 g		atta (wheat flour)		3
		Ghee		4
		Kalonji (nigella)		4

Preparation

1. Mix the yeast with about 50 ml of the milk and leave to stand.

2. Lightly beat yoghurt, egg, salt, remaining milk and oil.

3. Add yeast mixture and flour. Knead for 15 minutes.

4. Leave to stand until doubled in size. Divide into 8 balls, roll out into oval shaped loaves about 20 cm long. Brush with ghee and sprinkle with kalonji. Bake in an oven at 250° for about 6 minutes on one side only.