Sprinkle yeast and sugar over warm water. Keep aside for 5 minutes or till frothy.
Sift together salt and flour. Make well in the centre and add curd.
Sprinkle baking powder over the curd, allow to stand for 2-3 minutes.
Pour in oil and yeast solution, and mix gradually.
Use milk as required, to make a soft yet stiff dough.
Brush dough with oil. Cover with an inverted bowl.
Keep aside for 4 hours (longer if the weather is cold).
Grease palms well and punch dough till soft and elastic.
Cover again and keep aside for 10 minutes.
Break of a lump, roll or pat into a thick circle about 6 inches in diameter.
Roast on hot griddle or tandoor, till golden spots appear.
Or shallow fry on griddle.
Serve hot with vegetable gravy, dals, etc.
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.