Showing posts with label 100% Whole Wheat. Show all posts
Showing posts with label 100% Whole Wheat. Show all posts
Showing posts with label 100% Whole Wheat. Show all posts
Showing posts with label 100% Whole Wheat. Show all posts

Beetroot Pinwheel Paratha#BreadBakers

These are super soft to eat. Had guest for lunch so made these parathas, they were surprised that this was made of whole wheat flour , were so soft and delicious to eat.
Ingredients
For the Beetroot Dough

2 Cups Whole Wheat Flour
1 Cup Boiled & Puree Beetroot
1 Tablespoon Desi Ghee
¼ Teaspoon Chilly powder
½ Teaspoon Sea Salt or to taste
Water as required to knead the dough
¼ Teaspoon Each Coarsely Ground Ajwain & Cumin seeds
For The White Dough
2 Cups Whole Wheat Flour
½ Teaspoon Sea Salt or to taste
1 Tablespoon Desi Ghee
Water as required to knead the dough
¼ Teaspoon Each Roasted & Coarsely Ajwain & Cumin seeds

Method
For the Beetroot Dough
In a bowl add all the dry ingredients and mix well then add the ghee and mix it till incorporated. Add the beetroot and mix well, then add water a little at a time and knead to soft smooth dough. Place this into a container and keep aside.
For The White Dough 
  
In a bowl add all the dry ingredients and mix well then add the ghee and mix it till incorporated. Add water a little at a time and knead to soft smooth dough. Place this into a container and keep aside.
Let both the dough rest for at least 30 minutes. Divide each dough into 3 equals part. Roll them into balls.
Take one beetroot ball dough and roll it into medium thick circle. Take another ball of white dough and roll it into a medium thick circle.
Place both the dough above each other. Lightly wet the surface
Roll it into tight roll/cylindrical shape 
The roll is ready.
Cut into small circles 2" equal parts.
Press each part of the dough separately.
Roll this into medium thick parathas and cook on a heated girdle/tawa. 
When one side is cooked flip then cook the other side till brown dots appear. Apply desi ghee on both sides.
Serve with raita /dal or any sabzi.
Labels: Parathas, Beetroot, Flatbread, Bread Bakers, Pinwheel,100% Whole Wheat, Healthy

Happy New Year! We are starting this year’s events with a colorful beginning. Our theme for this month is “Naturally Colored Breads” and Radha of Magical Ingredients is our host. 
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
BreadBakers

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Phulka- A Whole Wheat Puffed Flatbread#BreadBakers

The difference between a Phulka and Chapatti is that the Phulka puffed up on the gas flame, where as a chapatti is made on a tawa/griddle, both are made with whole wheat flour . This is a traditional flatbread which is practically made every day in a Indian household. These Phulka's goes well with any dal, curries or a side dish.
When I got married, did not know how to cook or make phulkas or chapatti. When I started to learn, it used to take me 45 minutes to make 4 chapattis for hubby and me to take for our tiffin, that too they use to be like rubber by the time we had it for lunch. Since this is made every day for our lunch as well as dinner, sometime even for breakfast, slowly I, learnt to make these. How long it took me to master them I really don't remember. But today - 31 years later, can proudly say, am an expert in making flatbreads, be it any type, can make perfectly round ones. So do not hesitate to try these, it can get a little overwhelming in the beginning, but, with experience you can become an expert.
My phulkas or chapatti is always oil/ghee free. Sometimes brush it with desi ghee. Since my daughter is vegan, we mostly have them without brushing it with any oil or ghee. The key to make soft phulkas or chapatti is kneading a soft smooth dough and resting the dough for at least 30 minutes.
1 Cup =250 ML Cup Measurement
Makes 8 Phulkas
Ingredients

2 Cups Whole Wheat Flour
½ Teaspoon Salt - optional
1 Cup Minus 1 - 2 Tablespoons Water
Desi Ghee - for brushing - optional

Method
Let's make the dough

In a large bowl combine the flour and salt, add a little water at a time to make firm soft dough and knead for a few more minutes until smooth. The water quantity depends on flour quality, some flours take more some less.

Set the dough aside to rest covered for minimum 30 minutes.
 
Knead once again and divide the dough into 6 - 8 balls.

Preheat the tawa/griddle on medium low heat.
Generously dust the work surface with flour and roll each ball of dough into smooth round ball. With the palm of your hand flatten the ball. 
With a rolling pin roll this thin round circle. As you roll them out, you can keep dusting the work surface with flour, this will prevent it from sticking to the work surface.

Baking it as indicated in the steps below.
Place rolled dough on the hot tawa/griddle. In a few seconds you will notice that small air pockets, bubbles start to form on the surface.
At this point immediately flip the rolled dough to the other side and increase the flame to high.
When bottom side has got brown spots and it start to puff, lift the tawa off the flame and place the phulka(using tongs) directly on the flame. 
It will balloon into a spherical shape and puff up immediately.
Therefore this is called a Phulka. This is flame side, so do not over cook or else it will burn, when is puff remove it from the flame.
Remove the phulka from heat, place it on a cooling rack and spread little desi ghee/or oil with a brush on the side facing up (this is optional).
Continue the same process for the remaining balls of dough and the same process of baking them on the tawa. Keep stacking them one over the other. 
To store the phulka, place a ring ( this a cooker ring) on the tin. 
Then place a kitchen towel/tissue on it 
Now place the phulkas they will not get soggy, I made these for both the meals they stay soft till dinner time. Serve the Phulka (Roti/ Chapati) with any gravy or sabzi for a lunch or dinner.
My favorite way to enjoy a just made phulka for breakfast is to brush it with desi ghee or butter and a teaspoon of jam slathered on it.. love love it. Also enjoy this with my favorite fruit, banana or mango like a roll, this I have for lunch or dinner, when I want a change from the regular meal.
My Notes

Making the rolled out phulka dough puff into a balloon comes with practice. So give yourself time if you are new to flatbread making.

Even if your phulka does not puff the first time or the times after, the phulkas that you have made are cooked and edible, so you could enjoy them with your choice of vegetable, curry or any side dish.
Labels: Phulka , Flatbread, Indian Breads, Breads, Bread Bakers, 100% Whole Wheat, No Oil Or Butter, Healthy
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Griddle Breads, a theme chosen by Sneha from Sneha's Recipe.





And don’t forget to check out all the amazing Griddle breads baked by our talented bakers ~
Bread Baker's Event for March 2021- Theme Girddle Breads

Bread In A Frying Pan From Magical Ingredients
Buss Up Shut Bread From Karen's Kitchen Stories 
Buttermilk Scallion Flatbreads From Ambrosia 
Easy Sourdough Pancakes From Food Lust People Love
Ham and Cheese Corncakes From A Day in the Life on the Farm
Homemade English Muffins From Making Miracles
Malabar Partha From Zesty South Indian Kitchen|
Phulka- A Whole Wheat Puffed Flatbread From Sneha's Recipe
Purple Kale Paratha (Kale Flatbread) From Cook with Renu
Sourdough Crumpets From A Messy Kitchen

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100% Whole Wheat Veggie Calzone#BakingBloggers

I love these Whole Wheat Calzones. They make an easy lunch box or a main course for weekend dinner, since you can prepare these in advance and freeze it.  When you want to have them just heat it in the microwave in minutes and enjoy them. 
Wrap these in a foil and place it in their lunchbox and give it with your kids as tiffin to school.

These are always made by me for a  weekend dinner,  these cheesy, full of veggies make a complete meal.

250 ML Cup Measurement
Ingredients
For Dough:3/4 Cup Warm Water
1/2  Teaspoons Rapid Rising Yeast
1/2  Teaspoon Granulated Sugar
2 Teaspoons  
2 Teaspoons Olive oil
1 Cups Whole Wheat Flour
1 Teaspoon Vital Wheat Gluten 
1/4 Teaspoon Heaped Sea Salt
1 Tablespoon Milk for brushing
For the Filling

1/2 Cup Capsicum
1/2 Cup Mushrooms
1/2 Cup Carrot
1/2 Cup Broccoli
1/2 Cup Fresh Peas
1 Medium Onion
2 Cloves Garlic
2 Tablespoons Heaped Cream Style Corn - Homemade
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Red pepper flakes
1/4 Teaspoon Italian seasoning
1/4 Teaspoon Dried Rosemary
1/2 Teaspoon Level Sea Salt
Grated Mozzarella & Cheddar cheese as required
2 Teaspoon Olive Oil

Method

For Dough:

In the bowl , combine yeast, flour, vital wheat gluten,2 teaspoons olive oil salt and sugar. Mix it well and then slowly add the water to make a soft and sticky dough ( used exactly 3/4 cup warm water ). Take this dough on to lighlty floured work surface. The remaining 2 teaspoon oil pour it into a bowl. Oil the bowl well and keep oiling your hands in and knead the sticky dough for a 20 to 25 turns or till it forms a smooth ball. Place dough in the oiled bowl, cover loosely with a towel, and let rise for 30 minutes in a warm place.
In the meantine let's make the filling

Chopperize all veggies finely and keep aside.
In a pan heat oil, add the garlic saute for a minute 
add the onions when it softens 
add the peas, carrot and broccoli, saute for a minute. Cover with a lid and cook it for 2 minutes. 
 Open the lid add rest of the veggies and seasoning saute well and let it cook again for 3 minutes. 
Now add the cream style corn and saute till all the moisture evaporates and the filling is dry. Taste for salt and seasoning if necessary adjust according to your taste.
Filling is ready.  Take off flame and let it cool.

Preheat oven to 200 degrees C for 20 minutes.

After 30 minutes you have a beautifully risen dough, deflate it on a floured surface.  
Cut into 5 equal size balls.
Roll each ball into a round circle, 1/4 inch thick 
place the filling on one side 
Top it with grated mozzarella & cheddar cheese 
Close it like a turnover 
Press the edges with a fork even a few on the top to release the air while baking. 
Keep this in a greased baking tray. Like wise make rest of them and brush them with milk. Place them in the preheated oven for 30 to 35 minutes or till golden brown and when tapped it gives an hollow sound. 
Cool them on a wire rack. 
When cooled enjoy with any dip or sauce of your choice.
These are yum!

Labels : Breads, Calzone, 100% Whole Wheat, Mushroom, Broccoli, Carrot, Capsicum, Mozzarella Cheese,  Cheddar Cheese, Baking Bloggers, Vegetarian

Here are some of the Calzone  recipe of our other #BakingBloggers

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