Procedure

• In a bowl mix together wheat flour, gluten, salt, yeast, milk powder and cardamom powder.
• Add olive oil and 3/4 cup of water.
• Mix well.
• Add more water if necessary. Prepare soft and sticky dough.
• Transfer to counter and knead. Though it will be sticky at first, it will come to the perfect consistency after a minute. So do not add extra flour for dusting. This will harden the dough.
• Knead for 8-10 minutes until soft and smooth.
• Transfer to a bowl and coat it with oil.
• Cover with cling wrap and set aside for one hour to one and a half hours depending upon the climate of your place. Let the dough double in volume.
• Transfer dough to counter and press it to remove air.
• Divide it into four equal portions.
• Roll each portion into a thick disc. Place it on a greased baking tray.
• Apply one third of butter and sprinkle one third of cinnamon sugar.
• Repeat with the other portions. Leave the final dough without any topping.
• Now with a knife, cut the disc into four equal triangles without cutting the outer circle.
• Now slit each triangle into three, so that the discs have so many triangles with a common outer ring.
• Lift each triangle and twist it thrice and place it again on the tray in its usual place.
• If you feel that it is very congested then try to spread the outer ring so that the disc becomes larger with lots of space in between the triangle.
• Once all the segments are twisted, cover with wrap and set aside for 30 minutes for the second proving. Brush the top with milk for a nice colour.
• Preheat oven to 200°C.
• Bake in the oven for 25-30 minutes or until the top is slightly brown.
• Remove from tray and serve immediately.