For 8–10 gutli paos:
- ¼ tsp Dry active yeast
- 1½ cups Water (room temp)
- 1¾ tsp Salt
- 4 cups (18 oz) Refined flour (Maida)
Mix the ingredients and knead into dough. Cover the dough and keep aside for 12–14 h to allow the dough to rise or until doubled. Punch down the dough and shape into a loaf. Divide the rolled out loaf into 8 pieces. For each piece, roll the dough into itself and then shape into a ball. Let the dough balls rise covered with floured plastic for 30 min to 1 h or until almost doubled. Use a scissor to make a small cut on top of each loaf–smooth out the cut. Place a pan of water in the oven and bake* at 550oF for 15 min or until well-browned; rotate the buns once.
*Spray with water before baking, at 5 min and at 10 min during cooking time.