1. Veg : Paneer Chilli / Veg Makhanwala
2. Non Veg : Chichen Shami Kabab / Kadai Chicken
3. Mixing 4 + 7 Minutes (final temperature 26°C)
4. Bulk fermentation: 30 minutes in chiller
5. Baking : 18 minutes at 240°C
6. Final Proof : 65-70 minutes / 28-30°C / 75% RH
1. Mix all the ingredients except the margarine.
2. Allow the dough to relax.
3. Roll out to a thickness of 5 mm.
4. Give 2 turns in 3, or 1 turn in 3 then 1 in 4.
5. Shape the pieces and proof.
Complexity level:
