1.5 kg or 11 1/4 cups flour
200 g (7 oz) margarine
700 g or 3 cups milk
13 g or 1 teaspoon oil
20 g salt

Dissolve salt in milk, add softened margarine and stifted flour and let stand for 30-40 minutes. Roll out dough into balls and let stand another 20-25 minutes. Flatten into round bread about 3-5 mm (1/8-3/16 in) thick. Make deep indentations on the top with a checkish to reduce thickness of the edges and bake in a tandoor.