Preparation info
  • Makes


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

Perhaps the most famous leavened bread from North India, traditionally this bread is cooked on the walls of a tandoor (clay oven). It is not easy to recreate the intense heat in a domestic oven so the texture is slightly different but the taste is delicious.


  • 500 g (4 cups) maida or plain (all-purpose) flour
  • 310 ml (


Sift the maida into a large bowl and make a well in the centre. Warm the milk over low heat in a saucepan until it is hand hot (the milk will feel the same temperature as your finger when you dip your finger into it). If you are using fresh yeast, mix it with a little milk and a pinch of maida and set it aside to activate and go frothy.

Add the yeast, kalonji, baking powder and salt to