Put warm water in a bowl. Add the sugar and sprinkle the yeast. Let rest covered, until it forms, 10 to 15 minutes.
In a medium bowl rub oil into the flour. Add sugar, saffron, cardamom and yeast mixture. Kneed into a soft dough using coconut milk. (The dough should feel like the inside of the fat part of your leg).
Let rest covered until double in size. About an hour.
Punch it down, make a ball and place it in a 9″ round, greased cake pan.
When doubled in size, flatten to the size of the pan.
Let rest and when it rises again, brush with egg and sprinkle with poppy seeds.
Bake at 350 degree s for 1/2 hour or until golden brown.
Serve it with kaliyo.
You can omit the coconut and use yoghurt instead of coconut milk.
Heat up the tawa on medium. (The tawa has to be warm before you put the Rotla on it. Sprinkle some water on the tawa and if the water disappears fast, the tawa is ready).
In a small bowl add the bajra and rub in the oil.
Make a dough with the water.
Knead the dough on a floured surface, form it into a ball.
Draw a 6″ circle on a piece of wax paper or paper towel.
Flatten the ball to a 6″ round. (You can sprinkle some flour on it and roll it into the circle.
Pick it up with the paper and flip it onto the tawa.
Let it cook for a couple of minutes and you will see the colour change. With a spatula turn it over. Sprinkle some water on it and cook for 2 minutes. Turn it one more time, leave it for 2 minutes, remove it from the heat.
The Square Paratha is like a Roti Cannai, it will have a lot of layers. The paratha is good on its own, or you can spread it with Jam and have it for breakfast. It can be served with any kind of eggs for breakfast or with any curry.
It can also be eaten with a pickle or yoghurt for a light Lunch. I learnt to make this when we moved to Kenya, from our neighbour who was from Punjab This is a Punjabi style paratha.
2 cups whole wheat flour(No Name Brand)
3 tbsp vegetable oil
2 oz melted butter
1/4 cup oil for frying
In a medium bowl add the flour and oil. Rub the oil into the flour
Add enough water to make a soft dough.
Kneed the dough for a couple of minutes.
Divide the dough into 6 equal balls.
Roll out the ball into a 6” round, brush it with melted butter, fold the top third to the centre, brush it with butter and bring the bottom third up. Brush this with butter. (Diagram 1)
Fold the right third to the centre, brush with butter and bring the left in to the centre, making it into the square. (Diagram 2)
Roll the Paratha into a square, starting at the corners diagnally and then rolling it straight and sideways. Roll it to 8” square.
Cook on a medium hot tawa or a frying pan. Cook on 1 side for about 1 minute, turn it, cook the other side for a minute, turn it again
Brush with oil and cook for another minute on each side, pressing it with a spatula.
In a food processor, blend everything together to a fine paste and divide it into 6 parts.
Roll the naan to about 6 inches. Put one portion in the centre. Start pleating it from the edge and bring it in the centre. Dust the ball with flour, flatten it and roll it slowly into an eight inch round.
Cook it on a tava on both sides and then on an open fire.