Bread flour or all purpose flour – 3 cups
Butter (softened at room temp) – 1½ tbsp.
Salt – 1 ¼ tsp
Sugar – 2 tbsp.
Water – 1cup & 2 tbsp.
Olive oil – 1 tbsp.
Active dry yeast – 3 tsp
Onion chopped & sautéed – 3 tbsp. (½ of a small onion)
Curry leaves – 3 strands
Cilantro – 3 tbsp. chopped
Ginger grated – ½ inch
Green chilies chopped – 2 (adjust per your spice requirement)
Milk – 2 tbsp. +1 tsp sugar for brushing
Butter – 1 tbsp. for brushing when done
Disintegrate yeast in ¼ cup luke warm water (about 80-90F). Add a tbsp. of sugar and set aside for 10 minutes.
Add flour and rest of the water, sugar, salt to the disintegrated yeast.
Knead to a soft dough by pushing and pulling method to a round ball and add a tbsp. of oil.
Cover the dough with a cloth and set it for proofing at a warm place for 1½ - 2 hours till the dough is double in size.
Roll the dough flat and spread the masala ingredients.
Divide the dough to desired size.
Place the divided dough balls on a greased baking sheet and flatten slightly.
Brush with milk mixed with sugar
Rest it in a warm place for 30 minutes to proof.
Bake at 400F for about 20 minutes till done
Brush with butter before serving.