100% Sooji bread/bun

Ingredients:

Semolina/ Sooji - 3.25 cups

Salt - 1.5 tsp

Sugar - 1 tbsp

Instant Yeast/ Dry Yeast - 1 tsp

Water - 300 ml / 1.5 cups (lukewarm)

Oil - 50 ml or 1/4 cup

Please Note: Cup Used for all measurements - 200 ml

Procedure:

In a bowl mix together all dry ingredients (sooji, instant yeast, sugar and salt).

If using dry yeast, take 1/4 cup of lukewarm water from the recipe and add yeast with a tsp of sugar. Set aside for 5-10 minutes until frothy and then mix it to flour.

Now add oil and water and mix to form a slightly wet mixture.

The mix would be really crumbly at first because of the sooji added.

With the help of a dough scraper, knead the dough for approximately 15 minutes using slap and fold method of kneading. Apply pressure with your palms to stretch the dough and then fold and repeat.

Once you have a smooth, elastic dough, it is time for first proofing.

Brush oil a bowl and place the dough inside tucked properly. Rotate to evenly coat the dough with oil.

Cover with cling and set aside until double in volume (for 1-2 hours depending upon the weather conditions in your area).

Switch on oven and set it to 200°C with both filaments on for 10-15 mins.

Remove the dough on counter and slightly press it to a rectangular shape.

Roll it into a tight log pinching the dough for every turn.

With seam side down, place the dough in a 7.5*3.5 loaf tin and cover with cling loosely for second proofing. Set aside for 20 minutes or until the dough reaches a little above the rim of the pan.

Brush the top with milk and bake in preheated oven for 35-45 minutes.

The loaf should sound hollow when tapped on top.

Brush the top with butter as soon as you take the loaf out of oven and cover with a damp cloth.

Let it cool for five minutes and transfer the loaf onto a wire rack and let it cool completely.

Slice it with a serrated knife and enjoy!!