Heat in Saucepan until 100 degrees
3/3 c. whole milk
Transfer to bowl and add
1/4 ounce dry yeast
1 tsp sugar
Let stand until foamy, about 10 min.
3 1/2 c. flour
1 tsp salt
Add and Mix util blended but shaggy
1 small onion finely chopped
1 c. yogurt
2 tbsp. melted ghee
Transfer to work surface
Keand until smooth, 5 min.
Grease large bowl and place in and turn
Let rise in draft free area until doubled, about 1 hr.
Roll into balls
Cover with plastic, let rest 10 minutes.
Heat skillet, medium
Lightly coat with ghee
Stretch dough 1/8 inch thickness
sprinkle with salt
Cook 2 min each side.
Option: chop fresh rosemary and knead into dough.
These heat up easily on the grill for further meals.