In a mixing bowl take warm water add sugar & yeast cover it & let it rest for 10minutes.

In another mixing bowl take rava, add salt to it & mix well, add the yeast mixture after 10 minutes once the yeast has bubbled up & mix only 2-3 times with a spatula, do not try to knead the dough, now again cover the dough & let it again rest for 15minutes.

After 15min take the dough on clean platform, knead it using stretch & fold method, use little oil if the dough gets sticky, you can also wet your hands while kneading (make sure you don't wet your hands too much or else the dough will become watery). Knead for around 10-12min & then transfer the dough into a well oiled bowl, the dough should reach the stage where if you like your finger into it, it should bounce back.

Cover the bowl with a cling wrap & let the dough proof for atleast 1.5 hours or till it doubles in quantity.

After 1.5 hours if the dough has doubled up, punch out the excess air & roll it into a tight log & transfer it into a well oiled bread tin, cover it & again let it proof for 2 hours or till the mixture reaches the surface of the tin.

Then preheat the oven to 180°c for 10minutes, apply oil on the top of the proofed bread carefully & bake it for 40 min over 180°c on lower rack & keep both sides on.

After 40min you will see the bread is become light golden, remove from the oven apply butter & again bake it for 8 min on 200°c both sides on, keep it on lower rack.

Remove the bread from oven, keep it on a rack for 10 minutes & then carefully unmould it & let it rest for atleast 5-6 hours before slicing it.