1

Combine the water, yeast and sugar in a medium bowl. Cover with plastic wrap and set aside in a warm place for 5 minutes or until frothy. Stir in the yoghurt and 2 tablespoons of ghee.

2

Sift the flour and salt into a large bowl. Make a well in the centre and pour in the yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.

3

Brush a large bowl with oil to grease. Place the dough in the bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until doubled in size.

4

Preheat oven to 230°C. Heat 2 baking trays in oven. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Divide into 6 equal portions. Shape each portion into an 18 x 9cm oval. Place on the trays. Brush with remaining ghee and sprinkle with cumin seeds. Bake for 10 minutes or until golden and cooked through. Serve.

Serving size: 1/6 of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.