•Refined flour (maida) 1 cup
•Salt 1/2 teaspoon
•Dry yeast 1 1/2 teaspoons
•Sugar 1/2 teaspoon
•Vanaspati 1 1/4 teaspoons
•Poppy seeds (khuskhus/posto) as required
•Oil for greasing
Pour three fourth cup of water in a microwave bowl and heat on Microwave LOW for two minutes. Place yeast and sugar in a cup. Pour lukewarm water over this and cover. Let it rise for five to seven minutes. Sift refined flour and salt together. Place in a large mixing bowl. Make a well in the center of the flour. Pour the yeast liquid into the well in the flour and mix. Rub in softened fat (ghee) to form a smooth but fairly firm dough, using extra water if needed, kneading lightly for ten minutes. Cover with a moist cloth and rest until doubled in size. Knead back the dough, allow it to rest further for ten minutes and then roll it into a rectangle about one fourth inch thick on a lightly floured work surface. Pre-heat the convection oven to 230C.
Those who do not eat egg, can use milk instead. Use ten grams of fresh yeast, if available, to replace dry yeast in the recipe.