Monday 29 June 2009
4 cups all purpose flour,
4 tbsp unsalted butter,
2 tsp dry yeast,
2 tsp sugar,
2 tsp salt,
1 cup milk and
In a bowl take the yeast, add 1 cup warm milk and sugar. Mix well and let it rest for 10 minutes ( for the yeast to dissolve) . In another bowl beat the eggs with a fork and add to the yeast mixture with 4 tbsp of melted butter and mix well.
In another big bowl, take the flour, add salt and mix it. Now add the above yeast mixture slowly to the flour and keep mixing to form a soft dough. Knead the dough for 10 mins , apply some oil on the top and cover it with a damp kitchen towel. Keep aside for 1- 1 1/2 hours or until the dough has doubled in size.
On a floured work surface punch the dough with your hand to remove the aeration formed by the yeast. And rest the dough again for 10 minutes.
Now divide the dough into small rounds or any fancy shape and place it on a buttered / oiled baking tray. Now cover the baking tray with a damp kitchen towel and rest it for 30 more minutes ( this is the last time we are resting it ;-) ) After 30 mins of proving apply egg wash on the dough and bake it in preheated oven of 425 F / 220 C .
Once done, apply some melted butter on top and serve it with any gravy or curry.