Soup Sticks

My dad loves these Soup Sticks.....they r Crisp and delightful.....just make sure that before u actually bake them, the dough rises to twice its original size and then you punch it back.  This is very important.....first time I baked these, I was not patient enough, the taste was fine, but they fluffed up in the oven and they were crisp from the outside, but soft from the inside, and so they tasted kind of raw even though they were not....
So here is the recipe:


Ingredients

10 gms fresh yeast
1/2 cup warm water
1/2 tsp sugar
1 cup plain flour (maida)
1/2 tsp salt
1 1/4 tsp ghee
1/2 tsp sesame seeds (til)
1/2 tsp nigella seeds (kalonji)
1/2 tsp poppy seeds (khus-khus)
2 tbsp milk
oil for greasing

Method

1. Combine the yeast with sugar and 1/4th cup warm water. In case of dry yeast, just add sugar to the frothed yeast that has been mixed with water.
2. Sieve the flour and salt together in a big mixing bowl.
3. In the centre, make a well and pour the yeast and sugar liquid and mix well with the flour.
4. Rub in the ghee and knead lightly till a smooth, but fairly firm dough. Add some extra water if needed.
5. Cover with a damp cloth and keep aside
6. When the dough rises to double its size, knock it down and let it rest for another 10 minutes.
7. Divide the dough into equal portions.
8. Roll out on a lightly floured surface into cylindrical rolls.
9. Preheat the oven at 230 degrees celsius. Grease a baking tray
10. Place the rolls on a tray and brush with milk. Sprinkle the sesame seeds, onion seeds and poppy seeds over it.
11. Bake for 15 minutes, lower temperature to 190 degrees celsius. Remove from oven, cool and serve.