You will need
2 cups (240 g) cake flour and extra for kneading
1 t (5 ml) instant dry yeast
Ina Paarman’s Masala Spice
2 T (30 ml) butter
2 T (30 ml) plain double cream yoghurt
± ½ cup (125 ml) milk
melted butter for brushing
Sift the flour, yeast and 1½ t (7.5 ml) Masala Spice together in a biggish mixing bowl. Melt the butter in a large measuring cup in the microwave. Add the yoghurt, egg and milk, Beat together. Make a hollow in the dry ingredients and add liquid. Stir to blend, you will get a soft sticky dough. Sprinkle with a little flour and knead lightly. Cover with cling film and leave to stand at room temperature for at least an hour or in the fridge overnight.
Position oven rack to middle position. Preheat oven to 200°C. Line two large baking trays with baking paper.
Knead the dough on a well-floured surface for 2-3 minutes until smooth. Divide into 6 and roll each into a ball. Roll out into ovals ± 15 cm long.
Brush ovals with water and put wet side down on lined tray. Brush dry side with melted butter and sprinkle with Masala Spice. Leave to rise for 30 minutes.
Bake for 8-12 minutes until puffy and golden.
**To keep warm:**
Layer between napkin folds to keep soft and warm and pliable until serving time.