|Fresh yeast||1 Teaspoon|
|Warm water||1⁄4 Pint (150 Milliliter)|
|Plain flour||8 Ounce (250 Gram)|
|Unsalted butter||2 Ounce (50 Gram)|
|Poppy seeds||1 Teaspoon|
Dissolve the sugar and yeast in a cup with the warm water, then set aside for 10 minutes or until the mixture is frothy.
Place the flour in a large mixing bowl, make a well in the centre, add ghee, salt and yeast mixture.
Mix well with your fingers, adding more water if required.
Knead on a floured surface for about 5 minutes or until smooth.
Place the dough back in the bowl, cover and leave to rise in a warm place for 1 1/2 hours or until doubled in size.
Turn on to a floured surface and knead for a further 2 minutes.
Break off small balls and pat into tear shape in diameter and 1 cm (1/2 inch) thick.
Place on a greased sheet of foil and place under a very hot grill for 7-10 minutes, turning twice to brush with butter and sprinkle with poppy seeds.
Serve immediately or wrap in foil until required.