● 4 cups/500g white flour
● 1 and half cups coconut milk
● 1 tbsp/7g yeast
● 1/4 cup sugar
● 1 tsp cardamom powder
● 2 tbsp oil
● 2 tbsp full fat milk powder
● oil for deep frying Method:
1.In a bowl combine 4 cups of white flour and 2tbsp of full fat milk powder, mix it well and keep it aside.
2.In a separate bowl, add 1 cup of warm coconut milk, 1 tsp of cardamom powder, 1tbsp of yeast and 1 tbsp of oil. Make sure the coconut milk is warm and not hot.Stir/Mix a little bit and let it stay for 2-3 minutes.
3.Create a well in the centre of the flour and add sugar. Add half cup of coconut milk in the flour,mix until the sugar has dissolved.
Note: The reason why I did not add the sugar to the yeast mixture is because when you mix yeast with too much sugar, it may lead the yeast not to rise or it may reduce the rising capasity of it.
If you are using a strong type of yeast that’s okay.
4.Mix the flour well and start adding the yeast mixture slowly until well combined. You can add extra warm water/milk for kneading the dough when needed.
✔Use a fresh coconut milk or canned one.
5.The dough should be a bit sticky,if the dough is still hard you can add warm water/milk and continue kneading
6.Apply some oil on your work surface and knead the dough until soft for about 12 mins. Oil helps to make the kneading process easier. Do the kneading process by hands or mixer.
Another option is to spread/open up the dough so as to knead it more easily
8.Brush some oil in your bowl and place the dough and cover it using a cloth/plastic wrap. Leave it in a warm and dark place for about an hour or until doubled in size.
9.Divide the dough into 5-6 pcs and make them round. Cover them and leave them again for about 10-15 minutes
10.Roll each dough and cut them into 4 equal quarters.
11.Place them on a floured surface for the final rising for 15 to 30 minutes.
12.Fry them in a low-medium heat. Once the hamri has puffed up,flip it the other side quickly this will prevent them from cracking.
13.Cook for 2-3 minutes on a medium heat.When the first side is done, flip the other side and cook until brown.To keep a white line between hamri, do not stir or move them around with spoon and let them cook themselves in a medium heat.
14.Once the other side is done,remove and place them on a plate.
15. Ready to serve with vegetables,curry or tea.