In a bowl mix together sooji, instant yeast, sugar and salt.

If using dry yeast, take 1/4 cup of water from the recipe, heat it until lukewarm and add the yeast and a tsp of sugar. Set aside for 10 minutes until frothy and then mix it to flour.

Now add oil and water and mix to form a slightly wet mixture.

The mix would be really crumbly because of the sooji added.

With the help of a dough scraper, knead the dough for approximately 15 minutes using slap and fold method of kneading. (watch video to understand the technique)

Once you have a smooth, elastic dough, it is time to prove.

Oil a bowl and place the dough inside. Rotate to evenly coat the dough with oil.

Cover with cling and set aside until double in volume. It may take 1-2 hours depending upon the climate.

Switch on oven and set it to 200°C with both filaments on.

Remove the dough to counter, slightly press it to a rectangular shape.

Roll it into a tight log pinching the dough for every turn.

Place it seam side down in a 7.5*3.5 loaf tin, cover with cling and set aside for 20 minutes or until the dough reaches a little above the rim of the pan.

Brush the top with milk and bake in preheated oven for 35-45 minutes.

The loaf should sound hollow when tapped on top.

Let it cool for five minutes.

Then transfer the loaf to a wire rack and let it cool completely.

Slice it with a serrated bread knife.