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Whisk , , , , and in a big bowl. Pour in 300 ml and work it with your hand into a soft, sticky, shaggy dough — it should cling to your fingers, not come clean off them. Cover the bowl and leave the dough somewhere warm until it has roughly doubled and smells of yeast, about 1 h.
Too stiff a dough gives tough bara. It should be wetter than bread dough.
- Plain flour
- Fast-action dried yeast
- Ground turmeric
- Ground cumin
- Sugar
- Salt
- Water
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