This is a traditional Bengali bread that goes great with vegetable curries, cholar daal (chana daal with coconut and sweet spices, recipe to be posted later) and sweet puddings.
Ingredients
2 cups flour (maida)
1 tbsp ghee
1 tbsp yoghurt
pinch of salt
warm water as needed
Method
Rub together the flour, ghee and yoghurt. Add salt.
Start adding warm water until you can feel a firm dough forming.
Knead well on a floured surface, until silky.
Cover with a damp cloth and let stand at least 1 hour.
Divide the dough in about 12 balls.
Roll out each ball thinly and deep fry in hot oil until golden (do not let them turn brown).
Store in an airtight container.
Tip: these can be reheated in the oven to serve warm again.
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