For 4 people
Step 1 of 5
500 g wheat flour125 g yogurt Indian1 pinch baking soda1 teaspoon baking powder1 teaspoon turmeric powder1 teaspoon dried mango powder1 teaspoon white sugar1 teaspoon ajwain seeds1 pinch gray sea salt
In a mixing bowl, combine 500 g wheat flour, Indian yogurt, baking powder, white sugar, ajwain, and a pinch of grey sea salt. Knead firmly until you get a smooth and elastic ball. Cover with a damp cloth and let rest for at least 2 hours to allow the gluten to relax.