A slightly sweet bread flavoured with Kewra water and topped with sesame seeds.
Course
Main Dish
Cuisine
Indian, Kashmiri
Prep Time2hours10minutes
Cook Time30minutes
Total Time2hours40minutes
AuthorNisha
Ingredients
Dry Ingredients
2.5CupsMaida
¼CupMilk Powder | Mawa
¾teaspoonSalt
Yeast Solution
2.5teaspoonActive dry Yeast
2tablespoonSugar
Wet Ingredients
1Egg
½CupMilk
2tablespoonKewra or Rose water
3tablespoonMelted Butter
3tablespoonDouble Cream or Heavy Cream
Some Luke warm Water
Instructions
Mix yeast and sugar in 2 tablespoon warm water and keep aside for 5 minutes or until it froths on top.
Sieve the flour in a mixing bowl. Add the other dry ingredients to it and mix well.
Make a well in the centre. Then add the yeast solution, and the other wet ingredients one by one except water.
Mix it well with your hand and then add water only if needed to knead. Knead it well for about 3-4 minutes. The dough will be soft and slightly sticky.
Cover it and let it sit for about 2 hours in a warm place. By then it would have doubled in volume and risen.
Preheat the oven to 390F.
Dust flour in the hand and on the board or counter where you will work. Take out the dough and again knead it for a minute to release any air pockets and divide into 4-5 equal parts.
Take one and roll out using a rolling pin or shape it with your hand. The bread should be rolled little thick. Then pinch it with a fork so that it does not rise. Brush some milk on top and then sprinkle sesame seeds on top. Repeat the same for each.
Keep it in the oven in the middle rack for 10-12 minutes at 390F. In between about 9-10 minutes later, check the bottom and turn it upside down if it is browned well. Keep it for another 1-2 minutes and take it out.
Once it is baked, cool it for about 5 minutes, brush it with milk again and serve immediately. Keep it in an aluminium foil or in a dish cloth to retain the softness.