Recipe by Chef Patience

Yummy little bread disks from “The Indian Menu Planner”. Cooking time is baking time per batch. Posted for the Zaar World Tour 2005.

Ingredients Nutrition

  • 2 cups flour, sifted
  • 12 teaspoon salt
  • 18 teaspoon saffron
  • 1 34 cups milk
  • 1 teaspoon sugar
  • 1 cup melted clarified butter (Ghee)


  1. Sift flour with salt onto a large bowl.
  2. In 1 ½ tbsp of milk, dissolve the saffron and set it aside.
  3. The remaining milk should be heated carefully in a pot and the sugar should be dissolved in it. Allow the warmed milk to cool.
  4. After making a well in the flour, pour in the now cooler milk and mix together until a soft dough is formed.
  5. Cover the dough with a warm damp cloth and set aside for 10 minutes.
  6. Add a little of the melted butter to the dough, kneading, until all of the butter is incorporated.
  7. Divide the dough into 12 parts, cover with a warm damp cloth and set aside for 10 minutes.
  8. Preheat your oven to 350°F.
  9. Roll each part of the dough out with a rolling pin. They should be 6 inch circles.
  10. Using a fork, prick all over the circles.
  11. On a greased baking tray, bake for 4 minutes, then brush them with the milk and saffron mixture and bake for another 4 minutes.
  12. Eat with melted butter brushed on while still hot.

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