This is the quickest option and needs no fermentation. One home-cook recipe uses 3 cups wheat flour, salt, baking soda, baking powder and 2 cups buttermilk. Mix it into a thick batter, pour it into a greased tin, and bake in a kadhai on a stand. Switch off the flame and let it sit covered for about 10 minutes. Check with a toothpick, which should come out clean. It has a slightly tangy flavour and a soft crumb.