Oats Vegetable Toast

 A very easy tasty and nutritious recipe you will definitely want to include in your regular breakfast list.

#SweetnSpicyAromas #oatsvegetabletoast

Bread Dahi Wada

 

Wish you all a very Happy and Healthy Holi.

Your Holi is incomplete without this all time favourite chaat which is always welcome by all age groups .

And if you can prepare it in just 5 minutes that too without deep frying you will get only and only praises from everyone .

So what are you waiting for ?

Just go ahead and try this mouth watering Dahi Bhalla recipe and I promise that you will follow this recipe again and again and again.

#howtomakeeasydahiwada #howtomakebreaddahiwada

Easy Valentine’s Recipe, Delicious Sweet Hearts for your Sweetheart

 #SweetnSpicyAromas

Try this instant, irresistible, tempting, delicious dessert this Valentine for your Sweetheart. Do let us know whether you liked this recipe by commenting in our comment section.

#EasyValentineRecipe #ValentineDessert #BreadMalaiSandwich #MalaiSweetHearts #EasyBreadRecipes #InstantPartyRecipes #StrawberryChutney #SnacksRecipes #Rcp #SweetRecipes #ValentineRecipe

Pav Bhaji ( पाव भाजी )

Ingredients : 

1/4 kg ...................... potatoes ( boiled , peeled n chopped )
1/4 kg ...................... tomatoes ( finely chopped )
1/4 kg ...................... capsicum ( finely chopped )
1 small .....................beetroot ( boiled , peeled n chopped )
2 cups .................... fresh green peas ( shelled n roughly ground )
4   ....................... onions ( chopped finely )
2 tbsp ...................... ginger garlic paste
8/10  .......................dry red chillies
2 tbsp .................... pav bhaji masala
4 to 5 tbsp ........... oil ( amul butter gives an excellent taste )
salt
3 to 4 ladi pav per person for serving

Method :


Soak the dry red chillies in 1/2 cup warm water for half an hour .

Grind the chopped beetroot in a mixer .

Also separately grind the soaked red chillies .

Now heat oil in kadhai and add onions . Saute till transparent and add ginger garlic paste and saute for 5 minutes .

Now put the ground paste of dry chillies and stir for 2 minutes .

Add chopped tomatoes and saute till raw smell evaporates .

Then add capsicum , potatoes , roughly ground peas n beet pulp .

Mix everything properly ,  add salt ,  pav bhaji masala .

Cover the kadhai with a lid and let the bhaji cook .

Keep on stirring in between and mash the bhaji with a masher.



Tips : 

Smear ladi pav with butter on both inside and outside
Heat them on a tawa pressing both the sides .
Serve hot pavbhaji with chopped raw onion , lemon and buttered hot ladi pav .

Galician Empanada

Galicia is the name of a community in Spain and the Galician Empanada is a very popular stuffed bread in Galician cuisine. This is usually had as an appetizer . But I made it in big quantity and we had it as our dinner with soup. It was quite filling and yummy. Thanks Swathi for choosing this dish for this month's . Baking Partners Challenge .

The clicks are though not upto the mark as the camera was not working properly.

Recipe source : Marisa of Thermofan.  

Ingredients :

For Dough :

2 cups....................warm water
1 tsp.......................yeast
1/2 tsp ...................sugar
250 gm ..................wheat flour
1 tbsp......................oil
1 tsp........................salt


For Filling : ( zaragallada )

2 tbsp..................oil
2 ......................onions ( chopped )
1 tsp..................garlic cloves ( finely chopped)
1....................... carrot ( scraped n chopped)
1 cup.................cauliflower ( florets)
1 cup................shelled green peas
1 cup................chopped tomatoes
1 cup................capsicum ( chopped)
1 tsp...................pepper
salt







Method :

Filling : 

In a thick bottom pan heat oil and add onions and garlic.

Saute the onions till trasparent and add all veggies except tomatoes and capsicum.

Again stir till the veggies are half cooked .

Add tomatoes and capsicum.

Adjust salt and pepper and cook till done.

The vegetables dish should be completely dry or strain out the liquid formed.



Dough :

In a bowl add yeast, 1/4 cup warm water and sugar and keep for 10 minutes.

Now add 2 tbsp oil, flour and salt and mix well.

Now gradually add remaing oil and flour and knead a soft elastic sticky dough.

Knead the dough well for 10 / 15 minutes.

Wrap it and keep aside for 1 hour for the dough to rise.

Now take a baking tray and grease it.

Take half of the dough and roll it as thin as possible.

Now carefully transfer it on the greased tray.

Spread the prepared veggied evenly on it leaving a border of 1 inch on all sides.

Roll out the remaing dough similarly and lay it on top of the filling.

Seal the borders on all sides and make a slit at the centre for steam to come out.escape.

If some dough remains you can make some design the way I made on top.

Brush the top with milk.

Bake in a preheated oven at 180 degrees for 30/ 40 minutes.

Sweet Potato Strusel Bread

Made this yummy Sweet Potato Bread for home-bakers-challenge this month. This is a rich and moist bread not the fluffy and soft kind which we are used to. But sweet potato lends this bread a very unique flavour along with the nutty strusel.

The bread can be had plain as it is sweetish in taste. We thoroughly enjoyed this bread with some custard sauce .

Ingredients :

1/4 kg ..................sweet potato
2 tsp......................butter
1/3 cup.................chopped nuts ( almonds, pistachios, walnuts )
2 tbsp..................sugar
1 cup...................maida
1 cup..................wheat flour
3/4 cup................sugar (powdered)
1 tsp....................baking powder
3 tbsp..................oil
2/3 cup ...............fresh orange juice
1/2 tsp................cinnamon powder
1/4 tsp................nutmeg powder
2 tbsp.................egg replacer powder ( whipped stiff in 1/4 cup water )

Method :


Steam the sweet potato, peel it and mash it
.
In a small vessel add butter , nuts and sugar and heat till the sugar melts.

Keep this mixture aside.

In a vessel add all the ingredients given in the list from maida onwards and mix well.

If needed add some water for mixing well.

The mixture should be thicker than the idli batter.

Pour the mixture in a greased pan.

Put spoonfuls of the nuts mixture on the cake batter at intervals.

Bake for  40 to 50  minutes at 180 degrees in a preheated oven.

Check whether cooked by inserting a toothpick in the bread.

The toothpick should come out completely clean.

Sheermal - Persian Flat Bread ( We Knead To Bake )

Its that time of the month once again when we the members of we-knead-to-bake  post recipe
of some interesting bread suggested by aparna .

Last few months I missed this opportunity but now again I am back with this lovely soft and fluffy bread.This month our challenge was to make this soft Persian flat bread called Sheermal.

This velvetty bread is super soft with sweet milky taste. Though it tastes excellent with a side dish I preferred to eat it all by itself. The milk, ghee and saffron together lend a very aromatic touch to this bread. This was our dinner yesterday with chole and pickle.

Ingredients :


2 tsp .................sugar
1 tsp ..................dry active yeast
1/4 cup .............water ( lukewarm)
1........................egg
2 1/2 cups..........maida
1 tsp .................salt
4 tbsp...............ghee
5 to 6 tbsp.........milk
1/4 tsp...............rose essence
1/8 tsp.............saffron ( soaked in 1 tbsp milk )

Method :


Mix sugar , yeast and lukewarm water in a bowl and keep aside for 10 minutes.

When the mixture becomes frothy add maida.

Add egg, salt and mix it lightly with finger tips.

Add ghee gradually and continue mixing till you get a bread crumbs like texture.

Add rose essence and milk gradually and knead to get a soft elastic dough.

Apply ghee on dough and keep it in greased bowl.

Wrap the bowl and keep it for 1 hour for the dough to rise.

After 1 hour punch the dough , knead it and again keep it aside for 15 - 20 minutes.

Now knead it and make 4 to 5 balls from this dough.

Flatten with with your palms .

Brush the top with some saffron milk.

Bake at 180 degrees in a preheated oven.

Apply ghee and serve hot with any side dish.

Hungarian Kiffles ( Eggless )

This month for our Baking Eggless challenge Gayathri chose these delicious Hungarian Croissant Rolls called Kipfels / Kiffles.

They are usually made during functions , wedding and festivals and are traditionally made with eggs and filled with lekvar ( a jam filling of apricots or prunes )

Our challenge was to make them eggless and so to replace eggs I used thick curds which worked wonders and gave a very rich and smooth finish to the pastry. 

I substitued lekvar with lemon marmalade which gave a very lemony yummy taste to these delicious pastry.

Thanks Gayathri for this lovely recipe , thoroughly enjoyed making it. 

Ingredients:

2 cups .....................wheat flour
1tsp ........................active dry yeast
a pinch.......................baking soda
1/2 tsp .................salt
2 tbsp...................sugar
1 ........................lemon ( squeeze the juice )
1 tbsp...............candied lemon zest
1/ cup..............warm milk
2/3 cup..............thick curd
85 gms ..............homemade butter ( loni )
4 tbsp.............jam ( I used lemon marmalade )
2 tbsp..........nuts ( used almonds and pistachios)

Method :

Now in a bowl add flour, yeast, salt, sugar, lemon juice , lemnon zest, baking soda, curds and butter .

Knead with warm milk to form a  soft dough.

Add butter and knead till soft and smooth.

Keep it covered in a greased bowl and set aside for 1 hour or more  till the dough doubles.

Now divide the dough into two and roll in to a big round of approx 8 to 10 " diameter.





Cut into 12 triangles like a pizza and keep a spoon full of jam at the broad corner of the wedge.

Add little jam or it might ooze out of the pastry.

Sprinkle some crushed nuts of top of jam.






Roll it like a croissant shape.

Arrange them on a greased baking tray and keep to rise for another 1/2 an hour.

Bake in a preheated oven at 180 degrees for 25 minutes or till golden brown .

Serve warm.

Komaj - Persian Stuffed Bread

Komaj is one of the most unique breads I have come across . This bread consists of most unusual flavors like cumin seeds and turmeric . The stuffing is made with dates and cardamom powder. You will naturally wonder what kind of weird combination is this. But trust me it works amazingly. This stuff bread tastes superb with a hot cup of tea. Have it warm to get the real taste of this delcious bread. I baked it as a challenge for we-knead-to-bake an event by aparna . She has taken the recipe from the book  Saraban – A Chef’sJourney Through Persia.

Ingredients  for the bread :

3 cups ...................... all purpose flour
1 tsp........................dry active yeast
1/2 tsp ...................sugar
4 tbsp .....................sugar powder
1/2 tsp .................salt
1/8 cup ..............warm water
1/2 tsp................turmeric powder
2 tsp...................cumin seeds ( slightly crushed)
1........................egg
2/3 cup...........warm milk
1 n 1/2 tbsp....oil




Ingredients for the filling :


10 - 12 ....................soft deseeded dates ( chopped)
1 tsp.........................crushed cardamom
1 tbsp.....................soft unsalted butter

Mix these three thoroughly and keep aside to fill in the buns.

Milk for brushing

1tsp...................cumin seeds ( slightly crushed)










Method :

Dissolve yeast sugar and water in a bowl and set it aside for 10 minutes .

In another bowl mix well flour, turmeric powder , cumin seeds , sugar powder and salt.

Now add the yeast mixture which would have formed a froth to this flour bowl.

Mix everything very well and add milk and oil.

Knead for 5 minutes till you get a soft , elastic and non sticky dough.

Keep the dough covered in a well greased bowl for 1 hour and let it rise.

After 1 hour punch the dough and deflate it and again let it rise for 1 more hour.

Now make 8 equal ball of the dough and roll them 1/8 " ovals or rectangles.

Brush them with milk and keep a tsp of filling at corner of this rolled rectangle.

Now cover this filling with the other side of rectangle and press all sides to seal well.

Now with a cookie cutter cut the dough taking care that the filling doesn't come out.

Keep these rounds on greased baking tray and let them rise for 15 minutes.

Now brush them with milk and sprinkle some crushed cumin on top of each round bun.

Bake them in a preheated oven at 180 degrees for 12 - 15 minutes.

Have the buns warm while eating.

Masala Scones

Though I love baking I am not an expert baker and so there are certain bakes which I hesitate to prepare. Scones is one such baked dish. I have gone through many scone recipes in the past but was too scared to try one.

So this month when I saw that  Archana has suggested Scones and Tarts for our this months baking-partners-challenge it was tarts for me. But then when I read the recipe of scones found it interesting and moreover Archana made it sound so simple that I couldn't resist trying it out.

 And then when I finally gave them a try was really glad that I made a right choice . They were so crumbly and soft . The cheesy flavor was just yumm.

 Though the original recipe is eggless I tried them with eggs when I saw Swathi doing the same because I did not want to spoil the dish at any cost. I also substituted sage leaves with coriander leaves and chillies . The result was amazing and loved these scones with our morning breakfast.

Ingredients :

2 cups .....................wheat flour
1 tbsp.......................baking powder
1 tsp......................pepper powder
5 tbsp.....................chilled butter ( cubed)
2 tbsp......................fresh coriander leaves ( chopped)
2 ..........................green chillies ( very finely chopped )
2 .........................eggs
2 tbsp..................fresh cream
100 gms................grated cheddar cheese
salt to taste







Method :


In a bowl take the flour and add pepper powder and baking powder.

Now add the chilled butter cubes and rub the flour with your fingers.

Continue till you get a crumbly texture.

In another bowl whip eggs and fresh cream .

Mix chopped coriander and chillies to egg and cream mixture and beat lightly.

Add this to the crumbled flour.

Also add  cheese and salt and knead into a dough.

Take the dough on a well floured platform and roll it into a thick disk.





Cut the disk into triangular parts and arrange them in a greased bowl.




Brush the surface with butter and bake in a preheated oven.

Bake at 180 degrees for 20 to 25 minutes till the top is golden .

Cinnamon Swirl Brioche

Making and baking breads was a dream for me just two years back . But ever since I entered this blogging world I was amazed to see so many wonderful breads being baked by fellow bloggers which were totally unheard of by me before.

Then again I was very hesitant to try out such daring experiments and so decided to join some online baking groups where every month the members bake a bread or some other baked item . I must say that this helped me improvise my baking skills a lot.

One such unique baking group is baking-eggless  by Gayathri  . Unique in the sense here we not only make a baking item but we substitute the eggs with some other vegetarian ingredient and try to make it as perfect as the one with egg variety. This month's challenge was this lovely Cinnamon Swirl Brioche which made use of 8 eggs and thats really a large amount to substitute.

Making this delcious Cinnamon Swirl Brioche was a real challenge as I had to think of the substitute for 8 eggs. Finally used a combination of flax seeds and paneer . Also due to health issues have planned to avoid the use of maida as far as possible and so used maida and wheat flour in 50 : 50 proportion. Was a bit worried of the results but the Brioche was so delicious and soft  that it got over within minutes . The brioche had a soft texture and a nutty flavor due to flaxseeds .

Thanks once again Gayathri for introducing us to such an interesting bake.

The original Recipe is from Barbara Bakes.

Ingredients :

1 tbsp...................yeast
1/2 cup...........lukewarm water
4 tbsp.............flax seeds
1 tbsp..................salt
4 tbsp.................. paneer
1/2 cup ..............honey
1 n 1/2 cup ........loni ( homemade butter )
3 n 1/2 cups ..............wheat flour
3 n 1/2  cups ..............maida

Mix together and keep :

1 cup .............sugar
3 tbsp.............cinnamon powder
1/2 tbsp .........salt



Method :

Mix water, yeast,honey and molten butter in a big bowl .

After 10 minutes add paneer and flax seeds paste and mix well .

Now gradually add all the flour ( wheat and maida ) and mix properly.

Keep aside for 2 hours for the dough to rise and then collapse.

You can refrigerate this dough and use it over the next five days.

When making the Brioche grease a bread loaf tin.

Roll the dough carefully into a wide rectangle.





Wet the top surface of the rectangle with little water .

Now sprinkle  the sugar cinnamon filling on it and again sprinkle some water on it.





Now roll the rectangle and keep it for 10 to 15 minutes.





Now cut the roll into half and stretch each half to 14 inches rolls.





Cut the first roll vertically so that the cinnamon sugar lines are clearly visible.





Now keeping the cut side open braid the rolls and keep them in a greased loaf tin.





Also cut the second half in a similar way and braid it .

Since I did not have a second loaf tin , I used a circular tin.

This gave me a beautiful shaped brioche which looked like a blooming flower.






Cover the pan and let the dough rise for 2 hours.

Bake in a preheated oven for 25 minutes at 180 degrees .

Reduce the temperature to 150 degrees and further bake for 20 minutes.

The top will be golden brown in color.

Cool it completely on a wire rack and then slice it.

Garlic Cheese Pull Apart Bread

Since last few months I am a member of a wonderful baking group we-knead-to-bake  started by Aparna Balasubramaniam  . This month we were supposed to bake any bread from the last year's challenges and I chose this amazing pull apart bread which was the first challenge of this group when it started. 

This bread is a bit different i.e its not a roll but the square pieces of dough are cut and stacked one upon the other and then kept in a loaf tin and baked. This gives a very pleasing shape to the pull apart. I had been eyeing this bread since many months . 

Thanks a lot Aparna for giving us opportunity to choose the bread of our choice due to which I could make this lovely bread. Enjoyed it warm with butter and Gazpacho Soup for our dinner.

Ingredients :

1/2 cup .....................................lukewarm milk
1 tsp .........................................sugar
2 tsp...........................................dry active yeast
1 tsp.......................................salt
1 cup...................................wheat flour
2 cups ................................maida
2 tbsp.....................................soft butter
1 tsp......................................garlic paste
3/4 cup milk + 2 tbsp ..............milk

Filling :

2 tbsp .....................butter ( molten)
2 tbsp.....................finely chopped coriander
1 tsp......................chilly paste
1 tsp...................garlic paste
1/2 cup...............grated cheddar cheese



Method :

In a bowl mix sugar, milk and yeast and keep aside 10 minutes to rise.

In a mixer add 2 n 1/2 cup flour, salt , garlic paste and butter and mix very well for 2 to 3 minutes.

Now add to it the above yeast mixture and 3/4 cup milk .

Knead into a soft but non sticky dough .

Add 1 or 2 tbsp flour only if needed.

Plastic wrap the dough in a greased bowl and let it rise for 2 hours or till double.

Dust your kitchen platform with flour.

Now punch the dough and pat it into a large square shape of 12 by 12 inches.

Apply butter evenly on it and spread the filling evenly.

Press the filling lightly in the dough .

Now with a pizza cutter cut 6 long stripes.

Again cut these stripes horizontally in 6 parts.

Now you have 36 small squares.

Stack them over each other into 3 to 4 piles.

Grease a loaf tin and arrange these stacks as shown in the figure.

Brush the dough with butter and let it rise for 1 hour again.

Now brush it with milk and bake for 40 minutes in a preheated oven at 180 degrees.

Greek Simiti / Koulouria

I am very happy that Eggless Bakers Group has completed two years and I myself have been a member of this group  for almost a year now. This group has taught me a lot . I first used to stay away from bakes which include eggs as my mother in law doesn't eat eggs. But with this group I have successfully learnt to substitute eggs without compromising on texture and taste. So thanks a lot gayathri for including me in this wonderful group and wish you many more successful years of eggless baking . 

This month we are making a Greek sweet bread called Simita or Koulouria . These actually are big ring like structures though I have made small rings . This bread is suggested by Priya Suresh . Thanks Priya and Gayathri for this yummy bread ring.

Original Recipe : My Little Expat Kitchen

Ingredients :


For the dough :

2 tsp................dried active yeast
100 ml.............warm water
50 ml ..............warm milk
2 tbsp..............sugar
1 cup..............wheat flour
1 1/2 cup..........all purpose flour
2 tbsp...............thick sour curds ( to substitute 1 egg )
2 tbsp + 1 tsp...oil
1/2 tsp..............salt

For the coating :

1 cup ................dry toasted sesame seeds
1/4 cup..............black currant crush ( diluted with 1 tbsp water )


Method :

In a bowl add yeast, sugar and 2 tbsp warm water.

Mix the yeast with fingers and make a paste.

Now add remaining warm water, both the flours, curds, oil, milk and salt in this order.

Now knead the dough for almost 10 minutes with your hands.

The dough should be soft , elastic but non sticky.

You can add more flour to achieve the above consistency.

Now apply oil to dough and keep it in greased bowl.

Cover the bowl and let the dough rice for 1 hour or till double in size.

Take sesame seeds and diluted black currant crush in two separate wide plates.

After the dough has doubled knead it and make 10  to 12 equal balls .

Roll each ball to a long rope as shown in picture.

Fold it and braid the two strands and form a ring .

Press the ends with water to stick.

Dip this ring first in diluted crush and then coat it well with sesame seeds.

Keep them on greased baking tray .

Bake 5 to 6 at a time in a preheated oven for 20 minutes at 180 degrees .

Keep the rings well separated as they rise while baking.

Serve warm or cold .

Foccacia Caprese

This is my second month in We Knead To Bake a brainchild of Aparna of My Diverse Kitchen  in which the members bake a different bread every month.

Last month I made a delcious and totally unusal sweet bread called german-bee-sting-cake  and this month we are doing Foccacia Capreses a very well known herbed bread. I have used wheat flour as well as all purpose flour .

This bread was a delight to make because I personally like savory bakes. This cheesy bread was enjoyed by all . So off to the recipe

 

Ingredients :

For the Herbed Oil :

1/4 cup............. olive oil
1 tsp................. oregano (dried )
1 tsp.................basil ( dried ).
1 tsp................garlic paste
1/2 tsp ................salt

For the Dough :

2 tsp...............Dry active yeast
1 n 1/2 tbsp....sugar
1 tsp...............salt
1/4 cup..........oil
1 n 1/2 cup ....warm water
some oil for brushing
2 cups............maida
1 1/2 cups......wheat flour

For the topping :

1 ...............big tomato thinly sliced
2 cubes.....cheddar cheese sliced thinly
2 tsp.........dry basil leaves

Method :

Mix all items in herbed oil and mix them well and keep aside.

In a bowl add yeast, sugar and 1/4 cup warm water and set aside for 10 minutes.

When the yeast mixture become frothy add herbed oil to it and mix well.

Now add maida n wheat flour and knead a dough with warm water.

Knead for almost 10 minutes till the dough is soft and elastic but not sticky.

Place it in a big oiled bowl and turn it around to coat the dough with oil.

Cover the bowl and keep aside for about 1 hour for the dough to become double.

After the dough doubles take it out and press it to form a rectangle shape.

Again keep to rise for 1/2 an hour.

Now press the dough with oiled fingers to form evenly formed dimples in it.

Brush the surface with oil.

Bake in preheated oven at 180 degrees for 20 to 25 minutes.

Take out from oven and arrange cheese slices and top with tomato slices.

Sprinkle some dried basil on top .

Again bake for 10 minutes till the cheese just melts.

Serve hot.

Koffiebroodje ( Coffee Buns )

For the month of January we the members of  baking-partners  were given two Dutch recipes for baking .
Our this month's host Kaveri suggested two very yummy and interesting recipes : Apple tarts and Koffiebroodge or Coffee buns . I found the recipe of coffee buns very interesting and hence decided to make them . They are Dutch sweet buns usually had with coffee and hence the name. These buns are actually baked slice rolls with sweet custard feeling . These yummy buns are very spongy and soft and went perfectly with hot cup of coffee. Thanks Swathi  and Kaveri for this lovely recipe.

Ingredients :

2 cups ..........................maida
1 tsp..............................dry active yeast
3 tbsp...........................sugar
1/4 cup ......................warm water
3/4 cup .....................warm milk
1/2 tsp.......................salt
2 tbsp.......................butter
1 tsp.........................vanilla

For the filling :

1/2 cup.................milk
2 tsp...................vanilla custard powder
2 tbsp................sugar
1/4 cup..............whipped fresh cream
2 to 3 tbsp..........dried blueberries ( soaked in little water )


For the glaze :

2 tbsp...................strawberry jam
1 tbsp..................water

Method :

Mix together yeast, sugar and warm water and keep aside for 10 minutes to rise.

Add flour and salt and mix well.

Also add butter , vanilla and warm milk and knead to a soft elastic dough.

Cover and let the dough rise for 60 to 70 minutes.

For the filling mix custard powder in 2 tbsp milk .

Heat the remaining milk with sugar.

Add the custard and milk mixture slowly to this hot milk and stir continuously.

When the mixture is thick remove from the gas.

When it cools down add whipped cream and mix well.

After 1 hour take the dough and punch it.

Knead it again and make 2 parts.

Roll each part into a rectangle shape.





Apply the custard evenly on it and sprinkle the blueberries.




Now roll the dough with seam down.

Cut 1 inch slices and arrange them on a greased baking tray.

Again let it proof for half an hour.

Brush the slices with butter and bake in a preheated oven for half and hour at 180 degrees.





For the glaze mix the jam and water and brush it on the baked slices.

Serve warm with a cup of strong hot steaming coffee.

Faluche Du Nord ( French Flat Bread )

Faluche Du Nord is a French flat bread usually eaten at breakfasts or used to make sandwiches. The bread has a white crust ( though mine doesn't have as I have used wheat flour instead of maida ).

 I have no idea whether this bread is made with wheat or no but as I have decided to reduce my maida intake , I nowadays replace it with wheat flour wherever possible. The result was good and the bread was soft though it may not have puffed up as much as it should .

This popular bread was our this month's  home-bakers-challenge  an event started by priya suresh   Thanks Priya for introducing us to this lovely bread.

Ingredients :

2 cups ............................wheat flour
1/2 cup...........................maida ( ALF )
1 n 1/2 tsp ......................active dry yeast
1/2 tsp ..........................salt
2 tbsp + 1 tsp.................groundnut oil

Method :

In a bowl mix yeast , salt and 1/4 cup warm water.

Keep it aside for 10 minutes or till it turns frothy.

Now take wheat flour , maida, 2 tbsp oil and add this yeast mixture to it.

Knead the dough very well for 8 to 10 minutes to soft elastic consistency.

Keep it in a greased bowl and rest it for 1 n 1/2 hour.

Remove the dough and roll it in a 1/4 inch thick disc.

Cut in round shapes with a round cutter.

Place the rounds on a greased baking tray and again keep to rise for 1 hour.

Brush the top of the dough with 1 tsp oil and sprinkle some wheat flour on it.

Bake in a preheated oven for 15 minutes .