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| Main ingredients | Refined flour, Whole wheat flour, Salt, Sugar, Dry yeast, Oil, Wheat bran |
| Cuisine | Goan |
| Course | Breads |
| Prep time | 1.5-2 hours |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups refined flour (maida) + for dusting
- 1 cup whole wheat flour (gehun ka atta)
- ¾ teaspoon sugar
- 1 teaspoon salt
- 1¼ teaspoons instant dry yeast
- 1 tablespoon oil + for greasing + for brushing
- Wheat bran for dusting
Method
- Sift the refined flour and whole wheat flour into a large bowl. Add sugar, salt, instant dry yeast and 1 tablespoon oil and mix well. Add 1¼ cups warm water and knead into a soft dough. Dust the worktop with some refined flour, place the dough on it and continue to knead for 5-6 minutes.
- Brush another large bowl with some oil and place the dough in it. Cover the bowl with cling paper and set aside to prove for 1 hour.
- Remove the cling film and knockback the dough. Further divide it into portions of 70 grams each and shape them into balls.
- Spread wheat bran on a plate and place the balls over the bran. Dust the worktop generously with some wheat bran, place each dough ball on it and dust with wheat bran and roll it into a disc.
- Grease a baking tray with oil and line it with parchment paper. Brush some oil over the paper and place the discs on it at equidistant. Set aside to prove for 30 minutes.
- Meanwhile, preheat oven to 220ºC.
- Place the tray in the preheated oven and bake for 10-12 minutes. Bring them out of the oven and arrange them in a serving bowl lined with a napkin and serve.
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