Soft Ghee Bread

We shape each ball smoothly between our hands or on the counter.

We cover them with the towel and set them aside while baking the remaining batches.

Once out of the oven, we place the breads on a towel lined with parchment paper while still hot.

If the bottoms brown while the tops remain pale, we turn on the broiler for 2–3 minutes while closely watching.

We place the trays in the oven and bake until the breads are fully cooked and golden.

We preheat the oven to 180–200°C (355–390°F) for 30 minutes before baking.

We cover the trays with a clean towel and let the dough rise for 1 to 2 hours until puffed.

We gently press each ball with the palm (not fingers) to slightly flatten.

Place the balls on ungreased baking sheets and let them rest again for 5 to 10 minutes.

We place 30 grams of yeast and ½ cup (150 g) of sugar in a large bowl and mix them well.

We divide the dough into small balls, each weighing about 25 grams.

We let the dough rest for 15 to 30 minutes maximum.

We knead the dough by hand or with a stand mixer for about 10 minutes until it becomes very soft and smooth.

We gradually add 1 kg of flour to the bowl, followed by ¼ teaspoon of salt.

We mix all the ingredients well until combined.

We add 2 cups of milk and 2 large cups of room-temperature ghee to the yeast mixture.

We leave the mixture for 5 minutes until the yeast activates and starts to foam.