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Cooked by: Chef / Ethnicity: Indian cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Put the sugar and yeast in a small bowl or
pitcher with the warm water and mix well until
the yeast has dissolved. Set aside for about
10 minutes, or until the mixture is frothy.
Place the flour in a large mixing bowl. Make a
well in the middle of the flour, add the ghee and
salt, and pour in the yeast mixture. Mix well to
form a dough, using your hands and adding
more water if required.
Turn the dough out onto a floured surface and
knead for about 5 minutes, or until smooth.
Return the dough to the bowl, cover, and leave
to rise in a warm place for 1 1/2 hours, or until
doubled in size.
Turn the dough out onto a floured surface and
knead for a further 2 minutes. Break off small
balls with your hand and pat them into rounds
about 5 inches in diameter and 1/2 inch thick.
Place the dough rounds on a greased sheet of
foil and broil under a very hot preheated broiler
for 7-10 minutes, turning twice and brushing with
the butter and sprinkling with the poppy seeds.
Serve warm immediately or keep wrapped in
foil until required.
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