Activate the dry yeast as per the instructions written on the back. I have used bluebird dry yeast.

Mix the activated yeast with maida. Add the salt and the red chilli flakes and knead into a dough using fold and stretch method. Let it rest for 4 hours.

Then give the dough a desired shape and brush the top of the dough with beaten egg and bake it in convection mode at 220 degrees for 25 minutes.