This is one of the tastiest breads that I have ever had, and I have always found it very easy to make.
You will need
Atta /Whole wheat flour- 2 cups
Maida / white flour- 1 and 1/4 cups
Full fat Milk- Warm (not hot) 1 and 1/3 cups
Olive oil- 1/8 cup and some to grease your palms
Instant yeast- 1 tsp
Salt- 1 tsp
Sugar- 1 tsp
For the topping
Olive oil- 1/4 cup
Heeng/Asafoetida- a pinch ( you can add more if you like)
Basil - 2 Tbsp, chopped
How to make the Bread
Take atta and maida in a mixing bowl. Add salt, sugar and Yeast.
Mix them and make a well in the middle. Pour olive oil and warm milk in it.
Knead till the dough comes together. If it is too stiff, then add a little milk, one spoon at a time.
Take your baking dish and spread the dough in it by pressing with finger tips. Alternately, you could roll it into the desired container's shape.
Cover and keep the dough in a warm place till its doubled approximately ( as we have used atta, it'll take some time to rise). I kept it for 1 hour in summers.
How to prepare topping
Warm the oil. Add Heeng and basil.
Remove from flame and keep it covered for about 30-60 minutes for flavours to develop. You can keep it for longer also.
Baking the Bread
Pre heat the oven to 200 degrees Celsius.
Punch holes in the dough with finger tips and pour the prepared oil.
Keep the baking dish in the oven for 20-25 minutes. The top should be slightly browned. Overly brown is a no-no.
Take it out and let it rest for 5-10 minutes while your house is filled by the rich aroma of baked bread.
Enjoy with Tomato salsa, or plain cheese or some chilli.