With the lockdown being extended, the rush to bag essentials is seeing a surge, and with it a shortage of supplies is also likely to happen. In such times, it might not be such a bad idea to try baking your own bread and cookies at home, and we've got you the right recipes to make them with minimum ingredients and time. If you are a newbie to baking, don't fret if you don't have mixing bowls or loaf tins. "Use a traditional 'paraat' to knead your dough; make a free-standing rustic boule and bake it on a steel thali if you need to!" advises Saee Khandekar, food chronicler and author of Pangat and Crumbs.

Baking rules
All Khandekar suggests is to follow a recipe (whether you find it online or in print) that has been written for Indian conditions. "The heat and humidity in tropical countries like India, especially as we enter peak summer, is vastly different, and the success of your bread greatly depends on these factors," she explains. Khandekar shares a few easy-peasy guidelines: Under-kneading is always better than over-kneading. When in doubt, stick to the recipe and ingredients, pinch off a small portion of the prepared dough and refrigerate it. Adding this to your next bake will improve its flavour and texture greatly.