This recipe has a single dough batch and a double dough batch
| Single | Double |
| 1 ¼ Cup water (warm) | 2 ½ Cup water (warm) |
| 1 Tablespoon Milk Powder | 2 Tablespoon Milk Powder |
| 2 Tablespoon Margerine | 4 Tablespoon Margerine |
| 2 Tablespoon Sugar | 4 Tablespoon Sugar |
| 1 ½ Teaspoon Salt | 3 Teaspoon Salt |
| 3 ¼ Cup Flour | 6 ½ Cup Flour |
| 1 ½ Teaspoon Yeast | 3 Teaspoon Yeast |
Mix ingredients in the order that it is written. The yeast can be sprinkled dry on the flour mixture. It still rises.
Knead dough, adding more flour if necessary, till dough is no longer sticky.
Smear some oil over dough ball and cover with plastic ( I use a sandwich bag that has been cut open to cover the dough).
Once risen, break handful balls of dough off and roll into a hamburger bun / flat bread shape, place on a floured surface till all the buns have been made.
Heat a smear of oil in a frying pan with a lid (I use frying pan with a glass lid). Put your flat bread/bun in the pan and put the lid on. Putting the lid on keeps the heat in and helps to rise the dough and bake the bread.