Recipe: 1. To a mixing bowl, add 150gm HOT milk along with 100g or 1/2 cup atta/whole wheat flour. Mix and keep aside. 2. To another bowl, add 1/2tsp sugar, 50g WARM milk and 2tsp active yeast. Mix, keep aside and let it bloom. 3. Now check the atta-milk dough, you might be able to see that it has a absorbed the liquid well. To this add 300g or 1.5 cups of atta/whole wheat flour, 2tbsp milk powder, salt, 150g milk (use more if required) and the bloomed yeast. 4. Now using a stand mixer, knead the dough. You can also knead with your hands but make sure to use a scraper because the dough will stick a lot. Use oil for moisture whenever required. 5. Once it comes together and forms a dough, coat with oil, cover and keep aside for proofing for 1 hour. 6. Knead it again, coat with oil and again keep it for proofing for 1 hour. 7. Now give it the final shape, transfer to a linex baking tin, coat with oil, cover and again keep aside for proofing for 1 hour (should rise considerably; varies with different temperature). 8. Finally, apply some milk on the top, cover with an aluminium foil and bake it at 200C for 20 mins covered and 20 mins uncovered (remove the aluminium foil). 9. Let it cool down, cut into slices, serve and enjoy!
