In a bowl, mix water and flour. The batter will be very sticky. Cover the bowl with kitchen towel and let it rest for 30 minutes.

Meanwhile, in a bowl, take yeast, sugar and 3 tsp lukewarm water. Mix well and keep it aside until yeast activates.

After 30 minutes, add activated yeast, salt and oil to the dough. Knead it for 5 minutes and keep it in a greased bowl. Cover it with cling wrap. Let this dough rest for 40 minutes or until doubles in volumes.

After first rise, take the dough out onto a lightly floured surface. Punch the dough to release the air and knead it for 5 minutes. If you feel dough is sticky, sprinkle some flour but dough should not be stiff.

Roll the dough into oval shape. Start folding it and shape it into a log. Line a loaf tin with parchment paper and place this dough log into that tin with seam-side down.

Give it milk-wash and cover it with greased cling wrap. Keep it aside for 40 minutes for second rise.

Once dough doubles in volume, remove the cling wrap. Brush the top with milk and put it into preheated oven at 200° C for 35 minutes.

If your bread top is turning too much brown, cover it with aluminium foil and continue to bake.

Once done, Take the bread loaf out from the oven, brush it with butter/oil. De-mould it and keep it on a wired rack.

Let the bread rest for at least 2 hrs before you slice.