Amaranth Bazlama

Combine 1 tsp yeast, 1/2 tbsp sugar, and warm water into a mediumlarge bowl and stir well.

Allow to sit in a warm place for 510 minutes to activate the yeast.

The mixture will be foamy and bubbly when activated.

Whisk in the 50g yogurt, 1 tsp olive oil and 1/2 tsp salt.

Add 1 cup maida, 2 tbsp amaranth leaves and 1 tbsp chopped parsley and mix together.

Knead until dough is no longer sticky and springs back when lightly pressed.

Take out a small portion of dough, lightly dust it with some flour and roll to make naan sized bazlama.

Heat a tawa on medium flame, brush a side of bazlama with some olive oil and place it over the heated tawa.

Roast from both the sides and serve.