Whisk together the milk, eggs and oil in a bowl. Place the remaining ingredients, except the poppy seeds, in a separate bowl with
In the centre of the dry ingredients, create a well with your hand and gradually add the wet ingredients to the well, mixing by hand to combine until a soft, sticky dough forms.
Lightly dust the workbench with flour and turn out the dough onto the bench. Lightly and quickly knead the dough for 2 minutes, or until soft and elastic. Place it in a clean bowl, cover with a tea towel and set aside for 10 minutes to rest. Meanwhile,
Once the dough is rested, divide it in two and use your hands to spread and flatten each portion on each tray into a rough circle about
Transfer to a wire rack to cool completely before cutting into wedges to serve. Roht will keep for 2–3 days stored in an airtight container.
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