Mix all the dry ingredients first. Add the veg oil/ melted butter and mix and then add the lukewarm water and knead it in a big bowl (with larger surface area) or on the clean hygienic kitchen counter with forward and backward movement of your hand. It will take about 20 minutes to knead it into a smooth dough.

Stretch and take it forward with the heel of your palm and bring it back towards you with the fingers, in this way it helps the gluten to develop and your flour binds together and dough turns out smooth. Gluten gives structure to the bread- it traps the air while proofing. Once your dough is ready, apply oil & cover with a cling film and proof it in a warm place of the kitchen for an hour. Prepare the loaf tin by applying oil and sprinkling it with dry flour, bang and discard the extra flour.

After an hour the dough doubles in size, the proofing time may vary from place to place depending on the temperature of the place. Punch the dough and flatten it. Knead it again for a minute and then roll it flat slightly and bring the edges together in the centre, seal the edges, give it a shape of a loaf and try to make it the size of the loaf tin and place it upside down in the loaf tin.

Cover it with a wet kitchen towel (cotton thin cloth) or a shower cap, as I generally do for loaf when I have one and let it proof again in a warm place for an hour. When the proofing is almost done, keep an eye on the dough, preheat the electric oven (@180°C) or the vessel or pressure cooker for 10-15 minutes.Bake the loaf in a preheated oven or vessel for 30 minutes or until done.