ngredients (Makes 12 breads)
3 cups (375 g) all-purpose flour
1 cup (240 ml) warm water
1 tbsp sugar
1 tsp salt
2 tsp instant yeast (or 1 packet = 7g)
2 tbsp oil (vegetable, olive, or any neutral oil)
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Instructions
1. Activate the Yeast
(If using instant yeast you can skip activation, but it helps the rise.)
In a bowl, mix warm water + sugar + yeast.
Let rest 5 minutes until foamy.
2. Make the Dough
Add flour, salt, and oil into the bowl.
Mix with a spoon or spatula until a sticky dough forms.
No kneading needed! Just mix until combined.
3. First Rise (Proofing)
Cover the bowl with a towel.
Let it rise for 45–60 minutes or until doubled.
4. Shape the Breads
Dust your hands lightly with flour.
Divide dough into 10–12 equal balls.
Flatten each ball into a disc (about ½ inch / 1.2 cm thick).
5. Second Rest
Place on a lined baking tray.
Cover and rest 10 minutes.
6. Bake
Preheat oven to 200°C / 390°F.
Bake for 12–15 minutes until puffed and lightly golden on top.
(OPTIONAL: For a deeper golden top, brush lightly with oil and bake 2 extra minutes.)
7. Serve
These breads are soft, warm, fluffy, and perfect for dipping, stuffing, or eating plain.
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Notes
Dough should be slightly sticky — don’t add too much flour.
For softer bread, add 1–2 tbsp extra oil.
For chewier texture, replace 2 tbsp of water with yogurt.
Works with whole wheat flour, though the breads will be denser.
Tips for Best Results
✅ Use warm (not hot) water — ideal for activating yeast.
✅ If dough doesn’t rise, your yeast may be old.
✅ Allow the second rest so breads puff in the oven.
✅ Store leftovers wrapped to keep them soft.
✅ Reheat quickly in a pan for fresh-baked texture.
Servings
Makes 10–12 breads
Each bread is about 80–90 g depending on shaping
Nutritional Info (per 1 bread, approx.)
Calories: 130–150
Carbs: 26–28 g
Protein: 3–4 g
Fat: 2–3 g
Fiber: 1–2 g
Sugar: 1 g
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