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1
Begin proofing the yeast with 1/3 cup of warm water.
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2
Mix yeast and sugar in the warm water and set aside for 10 mins or until it froths up.
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3
In a large mixing bowl, add the flour, baking soda and salt and combine well.
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4
Make a well in the flour.
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5
Now, add the proofed yeast, curd, melted butter and mix the dough.
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6
Knead to get a smooth soft dough.
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7
Takes about 7 to 8 minutes.
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8
Once done, transfer to a greased bowl and cover with cling wrap or a damp kitchen towel and let it rise until double in volume.
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9
Takes anywhere between 1 hour to 2 hours depending on the weather.
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10
Once risen, punch the dough and divide the dough into 15 parts and shape them into rounds.
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11
Place them about 1 inch apart on a baking tray lined with 2 to 3 layers of parchment paper or tin foil and cover them with a damp towel and let them rise until double.
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12
Again takes 45 mins to 1 hour depending on the weather.
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13
Towards the end of the second rise, preheat oven to 180 Celsius.
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14
Once the rounds have risen, brush them with milk and top them with sesame seeds and bake for 12 to 15 mins or until tops are golden.
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15
Once baked, remove and cool completely.
