Title: Sourdough nepalese bread
 Categories: Breads, Sourdough
      Yield: 1 Servings
 
  1 1/2 c  Sourdough starter sponge*
      2 c  Whole wheat flour
      2 tb Sugar
    1/2 ts Baking powder
    1/4 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Cloves, ground
      1    Egg, slightly
           -beaten
    1/2 ts Salt
    1/2 c  Milk
 
  In sourdough starter put the beaten egg and the 1/2 cup milk. Sift
  all the dry ingredients together; add to the starter mixture. Work
  until the dough forms a smooth ball. Add more flour if needed. Dough
  should not be sticky, but should be soft.  Cover and let rise for 1/2
  hour or so. Divide into 4 equal parts.  Shape each into a ball. On a
  lightly floured board, roll out each ball into an 8-inch circle. Cut
  into quarters. Heat 1 1/2 inches of salad oil in a heavy skillet at
  400F. Lower 1 portion of dough at a time into the hot oil; as soon as
  it returns to the surface, immediately turn over, using a slotted
  spatula. Continue to cook for 2 minutes or until puffed and golden
  brown. Lift out and drain on paper towels. Serve warm. Good with lamb
  stew.
  
  * Take your Mother Reserve out of refrigerator the night before, mix
  1 1/2 cups water, 1 1/2 cups flour and the Mother Reserve and 1
  tablespoon sugar. Cover and let set overnight. Next morning take your
  Mother Reserve back out, and after taking out what you use in the
  recipe, sprinkle the reserve with a dash of sugar and return to the
  refrigerator for future use.
  
  From Pat's Sourdough & Favorite Recipes