flour and salt together. Make a well in the flour and add
water, sugar, milk, ghee, yeast and melon seeds. Mix
gradually and knead into a soft dough. Divide into 4 equal
balls and set aside for half an hour. Dust lightly and roll
into 3 1/2 inch discs, a quarter of an inch thick. Sprinkle
with coriander. Put into tandoor and bake till brown in
colour. Brush with ghee.
Preparation: 1 hour, Cooking: 10 minutes for each taftan