Recipe by Bergy
READY IN: 55mins




  • In a small warm bowl (not hot) pour in the 1/4 cup water and sprinkle on the yeast.
  • Add 1 tsp sugar and stir, leave in a warm place for 10 minutes or until it starts to froth (if it does not froth your yeast is not working and start over check expiry date of the yeast)
  • Stir yogurt until smooth and mix in the remaining 2 tbsp sugar, 1/2 cup water,egg, melted ghee and salt.
  • Stir in the yeast mixture.
  • In another bowl put in 2 cups flour, make a well in the center and pour in liquid (Use mixer with dough hook) mix until you have a smooth dough.
  • Slowly add remaining flour until you have a stiff dough, use dough hook and knead for 7-8 minutes or knead by hand for 10-12 minutes until the dough is elastic& smooth.
  • Form dough into a ball and place in a greased warm bowl, turn the dough over so the top is greased too, cover with a damp tea towel and keep in a warm place (I usually put it in the oven with my oven light on).
  • When it has doubled in size punch down, divide into 8 balls and let it rest for 10 minutes.
  • Pat dough into circles making them thinner in the centre and thicker around the rim.
  • Pull one end outwards making a teardrop shape or pull both ends outward making an oblong shape.
  • They should be about 8" long and about 3-4" wide.
  • Brush with melted ghee (butter)
  • Bake in 450f oven for about 10 minutes or until golden and puffed.