- 4 cups all−purpose flour
- 1 Tablespoon sugar
- 1 Tablespoon double−acting baking powder
- 1/4 teaspoon baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup milk
- 4 to 6 teaspoons ghee or melted butter
- Combine the dry ingredients in a large mixing bowl and stir until the ingredients are thoroughly mixed.
- Make a well in the center of the mixture and add the eggs, stirring them into the mixture.
- Add the milk in a thin stream (or a little at a time if you only have two hands), and stir until all the ingredients are well combined.
- Gather the dough into a ball and knead for about 10 minutes, adding a little flour as needed to prevent sticking, until the dough is smooth and can be gathered into a soft, somewhat sticky ball.
- Moisten your hands with a teaspoon of ghee, rub it over the ball of dough, and place it in a bowl.
- Drape a kitchen towel over the bowl and allow to sit at room temperature for about 3 hours.
- Place two ungreased baking sheets in the oven and preheat the oven and the sheets to 450F.
- Divide the dough into 6 equal pieces and flatten each into a tear−drop, or leaf shape about 6 inches long and 31/2 inches across at its widest point.
- Use your fingers to do this, and moisten them with ghee as needed to prevent the dough from sticking.
- The ghee also assures the proper texture of the bread, so moisten your fingers with it even if the dough is not sticky.
- Arrange the bread “leaves” side by side on the preheated baking sheets and bake them for about 6 minutes, or until they are firm to the touch.
- Slide them under the broiler for a minute or so to brown the tops lightly.
- Serve warm or at room temperature.
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: Indian (Northern)