Categories: Breads, Indian 
      Yield: 8 servings 
  
      1 c  Flour 
      1 pk Yeast, dry 
      2 ts Salt 
      1 c  ;Water, hot 
      1 c  Buttermilk; or yogurt 
      1    Egg; (room temp) 
      2 tb Oil 
      1 tb Honey; or sugar 
  2 1/2 c  Flour 
           Butter; melted (opt) 
           ;garnishes * 
  
  *  If desired, you can use cornmeal or sesame or poppy seeds on the 
     bread. 
   
  Combine 1 cup flour, yeast, and salt in a mixing bowl.  Stir in water, 
  buttermilk, egg, oil and honey. Beat until smooth with an electric mixer. 
  Stir in enough remaining flour to form a soft, sticky dough. Turn onto a 
  floured surface, continue to work in flour until dough is stiff enough to 
  knead.  Knead until smooth and elastic, but still soft (3 to 5 minutes). 
  Place in an oiled bowl; turning once to coat top of dough. Cover; let rise 
  until double in bulk (about 45 minutes). Punch dough down. Shape into 16 
  equal balls.  Let rest 5 minutes. Roll out each ball to a 1/4-inch thick 
  round. If desired, brush with melted butter and sprinkle with garnishes. 
  Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE: 
  There is no second rising in this recipe so that you get flat loaves. 
  Submitted By FEMINA@DELPHI.COM On MON, 20 FEB 1995 164024 GMT