3 2/3 cups self raizing flour 1 egg 2 level teaspoons salt 1 tablespoon yoghurt 1 level tablespoon sugar 1 tablespoon melted butter 1 cup milk 1 tablespoon cummin seedsMix all ingredients together in a bowl, cover with plastic and leave to stand overnight. Next day, knead very well on a floured surface until very smooth and elastic. Pinch of small pieces (about 60 gms) and knead them into balls, then roll or pull them out to form 15 tear-drop shapes.
Place on a baking tray under a preheated medium griller. Cook until puffed and golden, turning once - they need to be watched as they are cooked in a matter of minutes.