Ingredients
Oven temp: 450 F-230C
Sugar 1 tsp (5 g)
Lukewarm water to knead dough (too hot will kill yeast)
Dry yeast 1 tsp OR
Compressed (Frozen) yeast 10 g
Flour (Maida) 2 cups (240 g)
Salt to taste or 1 tsp (5 g)
Oil 1 tsp (5 g)
A baking tray
Egg, slightly beaten with 1 tbsp (15 g) milk and ¼ tsp salt 1
Note: In case you do not want to use egg, use ¼ cup milk and salt mixture.
Preparation
Follow the method for Basic White Bread till ready to shape
After the second rising break dough into 6-7 lumps. Roll one long and thin like a rope. Cut into desired sized lengths. Repeat with the rest of the dough. Place these on a greased baking tray about ½” apart. brush with egg mixture (or milk mixture) and leave them to double in size (10-15 minutes). Bake in the pre-heated oven for 15-20 minutes or till brown.
Note: if you want to make the dough richer, knead in milk, instead of water, or add and egg if you like.
Try these:
Keep boiled potatoes handy in the refrigerator and make chaat. Add it to murmuras and make like chaat.
French toast
Salted crackers and cheese.
Left over rice made like poha.
Bread and chutney.
Devilled Eggs
First of all you may have put a lot of moyan. These are better without moyan. You have to roll them very thin to get them translucent. When frying add them to the ghee when hot and immediately lower the heat and flip them over and let them cook on the low or medium flame to get them crisp. You might need to them a couple of times before getting to the frying technique.
