Dissolve the yeast in a little of the measured water.

Sieve the flour with salt.

Combine all the ingredients and knead to a firm dough.

Cover and leave to prove for approx 1 hour at 27°C or till its double in size.

Divide into portions of 320 gm. Roll the dough into an oval and start rolling tightly from one side to another.

Let it prove for half hour, brush with water and slash diagonally with a sharp knife.

Using the palms of your hand, roll the dough to taper the ends.

Place seam side down on greased and dusted tray.

Bake at 250°C for 25-30 min or till done.