AT A GLANCE
|01||Sift 400gm of the flour with baking powder into a bowl, add a pinch of salt and the sugar. Beat egg and milk together. Add together the milk mix and some water (about 150ml) to the flour to form a soft and pliable dough. Knead well and set aside for half an hour under a damp cloth. Knead in oil and rest for a further 20 minutes.|
|02||Divide into 8 equal portions and form into smooth balls. Spread each portion out into a thin pancake-like sheet, using some flour to dust. Brush clarified butter over this and sprinkle with more flour. Gather bread into concertina folds, as you would in the making of a paper fan. Roll the gathered bread into a circle to resemble a scroll. Set aside for few minutes.|
|03||Flatten bread only on one side to preserve the layers. This is usually done by pressing the bread down with your palms on the work bench. Flatten to an even disc 5mm thick. Cook in the tandoor or on a preheated oven tray in a 180C oven until cooked and golden. As soon as the bread is out of the oven, brush with some melted clarified butter, then place your hands on either side and crush very gently (almost in a clapping motion) to separate the layers.|
Note Also known as ghee, clarified butter is available in the Asian section of select supermarkets.