Jewish Sabbath bread

1 kg flour

30 gm yeast

1 tbsp sesame seeds

4 dstsp sugar

3 tsp salt

4 eggs

Half liter warm water

Beat 3 eggs lightly. Dissolve sugar and east in 4 tablespoon of warm water. Sift the flour and salt together, mix in the beaten eggs, and the sugar and yeast mixture. Knead well till smooth and light. Cover with cloth and keep in a warm place for 1 to 2 hours to rise. Knead again, divide into 6 portions and roll out each to half inch thickness. Separate remaining egg and eat yolk lightly with one table spoon of water. Brush bread with egg yolk and sprinkle with sesame seeds. Bake in a 375 foreign degrees till lightly browned.

Nan

Half kg flour

1 tsp sugar

1 tsp baking powder

0.25 tsp salt

One cup milk

One cup curd

30 grams yeast (dissolved in a little water)

1 tbsp melted ghee or butter

One egg (optional)

1 tbsp poppy seeds (khus. khus)

Sift the flour with the sugar, baking powder and salt. Warm milk and curd and blend together. Add yeast, ghee and egg blend well. Make a depression n the centre of the flour and pour in the mixture, gradually. Knead ell for 15 minutes till smooth and springy. Mix in a little more flour if necessary. Cover and set to rise for 2 hours till it is almost double in volume.

Divide into 8 portions and roll into alls. Cover and keep aside for another 15 minutes. Flatten into a thick pancake with the help of a little flour by tossing from one palm of the hand to the other. Sprinkle top with poppy seeds. Bake in a very hot oven (500 foreign degrees) for about 10 minutes till puffed and slightly browned, or cook in an open tandoor.