Sourdough nepalese bread

1. In sourdough starter put the beaten egg and the ½ cup milk.
2. Sifti all the dry ingredients together; add to the starter mixture.
3. Work until the dough forms a smooth ball.
4. Add more flour if needed.
5. Doughi should not be sticky, but should be soft.
6. Cover and let rise for ½ hour or so. Divide into 4 equal parts.
7. Shape each into a ball.
8. On a lightly floured board, roll out each ball into an 8-inch circle.
9. Cut into quarters.
10. Heat 1 ½ inches of salad oil in a heavy skillet at 400°F.
11. Lower 1 portion of dough at a time into the hot oil; as soon as it returns to the surface, immediately turn over, using a slotted spatula.
12. Continue to cook for 2 minutes or until puffed and golden brown.
13. Lift out and drain on paper towels.
14. Serve warm.
15. Good with lamb stew.
16. * take your mother reserve out of refrigerator the night before, mix 1 ½ cups water, 1 ½ cups flour and the mother reserve and 1 tablespoon sugar.
17. Cover and let set overnight.
18. Next morning take your mother reserve back out, and after taking out what you use in the recipe, sprinkle the reserve with a dash of sugar and return to the refrigerator for future use.
19. from pat"s sourdough & favorite recipes.