Oi Naani

Warm the milk in a small saucepan until it reaches approximately 110°F (43°C), then remove from heat. Add the yeast and let sit for 5 minutes until foamy.

In a large mixing bowl, combine 3½ cups flour and salt. Make a well in the center of the dry ingredients.

Pour the yeast mixture and beaten egg into the well, then gradually mix the flour into the wet ingredients using your hands or a wooden spoon until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, adding up to ½ cup more flour if the dough is too sticky.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 15-20 minutes until puffy.

Divide the dough into 8 equal pieces and roll each into a ball. Flatten each ball with your hand to create a thin round pancake, approximately ¼-inch thick.

Heat a cast iron skillet or griddle over medium-high heat until hot but not smoking.

Cook each dough round for 2-3 minutes on the first side until lightly golden and puffed, then flip and cook for another 1-2 minutes on the second side until golden.

Transfer the cooked oi naani to a plate and keep warm. Serve warm, optionally brushed with butter or oil.