Chaman Qaliya, Lavasa Bread and Fried Egg

Ingredients

• 400 g Maida (Also known as all-purpose flour)
• 1 tsp Active Dry Yeast
• 1 tsp Sugar (To activate the yeast)
• 240 ml Warm Water (Around 105-115°F or 40-46°C)
• 1 tsp Salt
• 2 tbsp Vegetable Oil (Plus extra for greasing)
• 2 tbsp Milk (For brushing)
• 2 tbsp Sesame Seeds (For topping)
• 1 tbsp Poppy Seeds (Optional, for topping)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let it sit for 5-10 minutes. The mixture is ready when it becomes frothy and bubbly, indicating the yeast is active.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
   • Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
   • Mix with a spoon or your hands until a shaggy dough forms.
   • Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic. It should spring back when you press it gently.
3. 3

   First Rise

   • Lightly oil the mixing bowl and place the dough inside, turning it once to coat the top with oil.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in size.

Ingredients

• 2 large Egg
• 1 tbsp Ghee (Can be substituted with vegetable oil)
• 0.25 tsp Salt (Adjust to taste)
• 0.25 tsp Turmeric Powder
• 0.25 tsp Red Chili Powder (Adjust to your spice preference)
• 0.25 tsp Black Pepper Powder (Freshly ground is best)
• 1 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.

2. 2

   Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.

3. 3

   Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.

4. 4

   Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.

5. 5

   Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.