Category: Bread | Region: bangladesh | Source: youtube
Instructions:
Mix dry ingredients Flour, sugar, salt, milk powder. Add yolk and water Start with 315g water. Mix until shaggy. Knead Knead until it goes from sticky to tacky/smooth. Do not chase full bread gluten/windowpane. Rest dough Cover and rest 30 minutes. Portion Divide into 8 pieces, 100g each. Rest portions Put on floured tray. Lightly dab tops with oil or water. Rest 20–30 minutes. Roll very thin Use fat paste on the bench. Roll/stretch each dough piece thin. Apply fat paste Spread/dab fat paste over the surface. Be generous but not dripping. Fold/gather Fold loosely, oblong style. Bring edges/corners together lightly. Softly gather/crunch without smashing the layers. Overnight rest Put folded pieces in an oiled container. Cover tightly. Refrigerate overnight. Next day temper Rest at room temp 30–60 minutes, just until rollable. Final roll Roll/press each to 6 inches. Do not force it too thin. Bake Bake at 325°F for 15–18 minutes. Color/crisp Finish under broiler or at 400°F for 2–5 minutes, watching closely.
Notes:
Edit Recipe