Sprinkle yeast over it.

1. Cover and keep for 7-9 minutes.

2. Sieve flour to loosen.

3. Add yeast solution to seived flour, knead to a soft lump.

4. Transfer onto a floured working surface.

5. Knead until smooth and elastic.

6. Either knead by hand, or in a foodprocessor.

7. Place dough into a lightly dusted bowl.

8. Cover with a moist cloth or cling film.

9. Slip bowl into a clean polythene bag, twist mouth, keep aside.

10. Allow dough to rise for 45 minutes or till double in size.

11. Punch to exude air, divide dough into 10-12 portions.

12. Roll each portion into a thick round.

13. Keep aside covered with a plastic sheet or moist cloth for 20 minutes.

14. Grease a large baking sheet or more than one as required.

15. Preheat oven to 200C, brush breads with water or milk.

16. Bake at 180-190 ^oC for 9-10 minutes till light golden.

17. It is done when it feels light and hollow from inside.

18. Cool on racks or serve warm as required.

Making time: 30 minutes (excluding dough rising time)
Makes: 10 breads approx.
Shelflife: 2-3 days at room temperature. Week or more refrigerated