Yield: 8 Servings 2 1/2 c All-purpose flour 1 1/2 tb Baking powder 1 ts Salt 3/4 c Warm water 1 tb Vegetable oil 1 tb Nonfat dry milk powder Vegetable oil (for deep -frying) Cinnamon sugar Combine flour, baking powder and salt in large bowl. Combine water, oil and dry milk powder and stir into flour
Instructions Rub the ghee into the flour, then use enough warm water to make a firm dough. Devide the dough into walnut sized pieces. Heat a heavy frying pan or tavi over a medium heat. Roll out bhakhri thick and small---aproximately 7 cms, 3 inches in diameter. Cook on both sides in the frying pan
To this, add 2 tablespoons shortening and mix until consistency of cornmeal. Add very warm water, a little at a time, (kneading all the time) until it is bread dough. Cover dough and allow to set for 20 minutes.
There are two ways to make fried dough. One calls for baking powder and the other uses yeast. Yeast makes for a chewier product. These can be fried in a wok. Toss them in sugar or drizzle with warm honey.