Dissolve the yeast with the sugar in 1/2 cup water. Let sit for a few minutes to proof (foam).
Mix bread flour, baking powder and salt together. Make a well in the flour and slowly incorporate the yeast mixture and then the remaining 1 cup of water. Knead for 15 mins on a lightly floured surface until smooth and elastic.
Divide dough into 2 round pieces.
Sprinkle a large baking sheet with cornmeal, transfer the dough to it. Lightly cover and place in a warm place until double.
Menwhile, bring the glaze ingredients to a boil, let cool. Brush lightly over the dough.
Dip your fingers into the glaze, and punch the dough down with the edges of your hands to form several long parallel ridges along the dough. Brush the dough with the glaze again, sprinkle with sesame seeds or poppy seeds.
Preheat oven to 375 degrees C.
Carefully stretch the dough lengthwise (it should be approximately 8 inches wide and 18 long) until it is about 1/4-1/2 thick.
Bake for 25-30 mins or until golden.
The bread should be slightly flexible when done.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.