Ingredients

• 1/ 4                cup warm water
• 1                      heaped tsp sugar
• 1                      heaped tsp yeast
• 1                      tbsp canola oil
• 2                      cups all purpose flour
• 2                      tbsp unsweetened coconut
• 1                      tbsp spoon sugar
• 6-8                  strands saffron
• 1/2                  tsp cardamom seeds
• 1/2                  cup coconut milk
• 1                      egg
• 1                      tbsp poppy seeds

Instructions

1. Put warm water in a bowl. Add the sugar and sprinkle the yeast. Let rest covered, until it forms, 10 to 15 minutes.
2. In a medium bowl rub oil into the flour. Add sugar, saffron, cardamom and yeast mixture. Kneed into a soft dough using coconut milk. (The dough should feel like the inside of the fat part of your leg).
3. Let rest covered until double in size. About an hour.
4. Punch it down, make a ball and place it in a 9″ round, greased cake pan.
5. When doubled in size, flatten to the size of the pan.
6. Let rest and when it rises again, brush with egg and sprinkle with poppy seeds.
7. Bake at 350 degree s for 1/2 hour or until golden brown.

Serve it with kaliyo.

Variation:

You can omit the coconut and use yoghurt instead of coconut milk.