4-5 cups of flour
1/2 cup of water
1/2 teaspoon of yeast
Two sticks of unsalted butter
1 tablespoon of salt
1. Preheat your oven to 350 degrees.
2. Make your dough using enough flour and water to make an oval of about 18″ and add about half a teaspoon of yeast. Knead the dough into an oval shape.
3. Melt two sticks of unsalted butter, two cups of additional flour, and a tablespoon of salt together and stir until slightly solid. This becomes the “martookha.”
4. The martookha is then evenly placed on top of the oval-shaped dough and then fold the dough in half like a sandwich. Pinch the ends together all around to hold. Take this opportunity to create your own designs on the chada by using a fork or other utensil.
5. Break two eggs and whisk it into a bowl.
6. Use a brush to distribute the eggs to form a nice shiny coat onto the chada.
7. Place the chada onto a non-stick baking pan (cooking spray optional) and bake until dough is puffy and a nice reddish-brown colour (approximately 45-50 minutes).
Note: Once baked, it can be cut into approximately twelve squared pieces and is best served with chai (tea). It can be frozen for storage and warmed up for future serving. Please note that chadeh are traditionally made in bulk. The following recipe is good for approximately one baked chada (approximately twelve servings).