Sneha's Recipe: Bread Bakers

Kheema Anda Paratha#BreadBakers

In: Bread Bakers, Breakfast, Egg

Kheema Anda Paratha /Mince & Egg Paratha, are perfect way to start your day, these protein rich will keep you full and are so so delicious.

Kheema Egg Paratha is a classic street food.
Enjoy these with yogurt, chutney or pickle for dipping.
Ingredients
For The Roti
250 Grams All Purpose Flour
½ Teaspoon Salt
2 Tablespoons Oil
For The Filling
250 Grams Mince / Kheema - Chicken , Lamb or Beef
1 Tablespoon Ginger Garlic paste
2 Green Chilies - grind to paste
1 Teaspoon Red Chilly powder
1 Teaspoon Coriander powder
1 Teaspoon Cumin powder
¼ Teaspoon Turmeric powder
Salt to taste
½ Teaspoon Turmeric powder
2 Tablespoons Oil
1 Onion - finely chopped
½ Teaspoon Garam Masala powder
2 Tablespoon Chopped Coriander & Mint leaves
4 Eggs
Oil for shallow frying
Method
For The Kheema
Boil mince with onion, chilly and ginger garlic paste, a cup water, salt, turmeric red chilly , coriander & cumin powder and cover and cook till mince tender lastly add garam masala powder, oil and and fry for 5 to 6 minutes then add chopped coriander and green chillies and mint. Switch off the flame and let this mixture cool completly.
For The Dough / Roti
Rub the oil and salt in the flour add little at a time water and form into a medium dough cover and keep aside for 2 hours. Divide mince and dough into 4 parts.

Spread oil on a smooth surface and take a ball

roll it into a small thick circle. Place a part of the prepared filling in the center

close the filling and seal the edges

roll it into ball

flatten it on a lightly floured surface into a paratha. Heat a griddle / tawa on medium flame, when hot place the paratha

let it cook for 2 minutes then flip the paratha gently, pour a little oil or ghee from the sides and let this cook completly or until golden.

Then again flip,

break an egg on top and spread it with a spatula.

Let the egg set and the bottom side of the paratha cook. Flip again for a minute only.

Serve hot with yogurt and chutney or pickle. Enjoy and protein rich breakfast!!

Labels:Egg, Mince,Stuffed Flatbreads, Parathas, Breakfast, Indian, Bread Bakers, Mughlai Cuisine

#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 of 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. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

For Bread Bakers this month we sharing Breakfast Bread Recipes

Bread Bakers Jun 2026 Breakfast Breads The final link list:

Brown Sugar Lemon Cassava Loaf from Food Lust People Love
Girelle - Italian Breakfast Pastry from Karen's Kitchen Stories
Greek Yogurt and Blueberry Oat Muffins from A Day in the Life on the Farm
Kheema Anda Paratha from Sneha's Recipe
Sourdough Gingerbread Waffles from A Messy Kitchen
Sourdough Plum Almond Bread from Zesty South Indian Kitchen
Zucchini Cassava Muffins from Passion Kneaded

4 comments

Small Sourdough Bread#BreadBakers

In: Bread Bakers, Breads, Sourdough

A Perfect crispy sourdough bread. Wanted to try baking it in baking pan covering it with a lid, seen so many reels, so tried it and it turned out fantastic. No need for a dutch oven now you can bake crispy bread by this method too. No need to heat the baking pan too. Such an easy way to bake bread.

Ingredients
3 Grams Salt
110 Grams Water
33 Grams Active Sourdough Starter
170 Grams Bread Flour
Method

Combine active starter, salt, and warm water in a large mixing bowl. Mix in the flour, then knead lightly until a shaggy dough forms.
Cover the bowl with plastic wrap (or aluminum foil) and let the dough rest at room temperature for bulk fermentation, about 6-8 hours.
For the first two hours of the bulk ferment, try to do 3 – 4 rounds of stretch and folds. Start with the first one at least 30 minutes after mixing the dough.

Flatten the dough into a rectangle, and gently fold about 1/3 of the dough from one short edge over toward the center, then repeat with the opposite edge so they overlap a bit. Rotate the dough 90 degrees, then gently roll it up. Finally, shape it into a more of a round form.

Place the dough in a proofing basket lined with a lightly floured tea towel. Cover with a plastic bag and refrigerate overnight.
The next morning, preheat your oven the oven temperature of 450°F (about 200°C) for about 20 minutes.
Place a piece of parchment paper over the basket, and gently turn the basket upside down to release the dough onto the paper.

Score the top of the dough with a sharp knife or razor blade. Place the bread in a baking pan and cover with a lid.

Bake it for 25 minutes then remove the lid and bake for another 20 minutes or until the bread is done. When tapped hollow sound comes.

Remove the bread from the oven and cool on a wire rack. This prevents the underside of the dough from becoming soggy.

Labels: Breads, Sourdough, Bread Bakers

Overnight Sourdough Sandwich Bread from Karen’s Kitchen Stories
Small Sourdough Bread from Sneha’s Recipe
Sourdough Oat Waffles from A Day in the Life on the Farm
Sprouted Spelt Sourdough Boule from Food Lust People Love
Sweet Potato Sourdough from A Messy Kitchen

4 comments

No Knead Potato Focaccia#BreadBakers

In: Bread Bakers, Breads, Focaccia

Cheesy, chewy and fluffy potato focaccia bread. It's so delicious, you'll end up eating more slices of this bread. It is so so delicious.

Ingredients

130 Grams Potato
220 Grams Warm Water
3 Grams Instant Yeast
10 Grams Caster Sugar
6 Grams Sea Salt
15 Grams Olive Oil
260 Grams Bread flour
2 Cubes Cheddar Cheese
Method
Dice the potato in tiny cubes and wash them in fresh water. Now place the cubes in a microwave proof bowl, sprinkle a little water, cover with a cling wrap keep a tiny bit of opening and microwave on high for 3 minutes. When still hot mash it well.

In a large bow add the mashed potato and water (only190ML) mix well to make a smooth batter, sprinkle the instant yeast and mix well, then add sugar and salt, olive oil and mix well and keep it aside for 2 minutes. Then add bread flour and a cube of grated cheese, now add the remaining water and mix with a back of a wooden spoon, see that there is no dry flour in the bowl. Cover and let is rest of 20 minutes.
First Stretch & Fold
After 20 minutes open slightly wet your fingers slightly and stretch and fold turning the bowl to stretch on all sides. Cover and keep it a side for another 30 minutes.
Second Stretch & Fold
After 30 minutes again stretch and fold with slightly wet hands. Cover and keep for 30 minutes.
Thrid Stretch & Fold

Last stretch and fold turning the bowl on all sides. Cover and keep it for 45 minutes.
Generously oil a 9" x 7" rectangular baking pan with olive oil.

After 45 minutes take this bowl dough and gently turn the dough on to the oiled prepared baking pan ( you can use an oiled silicon mat), cover and let is rest for 10 minutes.

After 10 minutes, with oiled hands lightly lift the edges of dough and stretch it to the ends of pan taking care not to degas the dough.

Grate the remaining one cube of the cheese on top. Cover and keep it aside till the oven is pre heated.
Now preheat the oven to 230°C for 20 minutes.

Place the baking tray and reduce the temperature to 220°C and Bake it for 15 - 20 minutes. To check whether is focaccia is done do a tooth pick test or you will see the bread has start to leave the sides of the pan.

Cool it o a wire rack slice when cook and enjoy.

Labels: Focaccia, Potato, Italian, Italy, Breads, Bread Bakers, International Cuisine, No Knead Bread

Cornetti Dolci (Italian Croissants) from Karen's Kitchen Stories
Focaccia Bread Art from Making Miracles
No-Knead Green Chutney Focaccia with Tofu from Cook with Renu
No Knead Potato Focaccia from Sneha's Recipe
Overnight Ciabatta from A Messy Kitchen
Overnight Focaccia from A Day in the Life on the Farm
Sfincione Siciliano from Food Lust People Love
Sourdough Cherry Tomato Focaccia from Zesty South Indian Kitchen

5 comments

Apple Crisp Sourdough Loaf#BreadBakers

In: Apple, Bread Bakers, Breads

This Apple Crisp Sourdough is one of our favorite and irresistible bread that I make so often, since we love the warm, comforting flavors of spices like cinnamon, plus oats, brown sugar, and freshly grated apple.
Soft on the inside with a beautifully caramelized crust, this sourdough bread makes a delicious breakfast, afternoon snack, dessert or perfect for some fruit crostini.

Ingredients
100 Grams bubbly, active sourdough starter
60 Grams Homemade Apple Cider - unsweetened
250 Grams Water
410 Grams All purpose Flour
60 Grams Whole Wheat Flour
10 Grams Salt
10 Grams Honey
For The Oat Filling
1 Large Apple - grated
¼ Cup Brown Sugar
½ Cup Rolled Oats
1 Teaspoon Cinnamon

Method
To Make The Homemade Apple Cider
Wash and chop one apple blend it with 250ml water. Then strain the juice. Place this in a saucepan heat it and reduce it to 60ml. Cool then use this to knead the dough.
How to Make Apple Crisp Sourdough
In the morning, feed your starter.

When your starter has doubled, assemble your dough.

Start by mixing your starter, water, apple cider and honey together in a large mixing bowl until your starter has dissolved. Add in your flour and salt and mix together until a shaggy dough forms.
Cover with a damp tea towel or bowl cover and let rest for 45 minutes.
After resting, pull one side of the dough up and towards the middle, rotating the bowl and repeating each time for 30 to 60 seconds until a semi – smooth dough forms. Cover and let rest for one hour.
Repeat the stretch and folds 3 more times every 30 to 45 minutes apart.

Cover your bowl with a damp tea towel or place it in a proofing box and let rest on the counter to bulk ferment until it doubles in volume.

Then refrigerate the dough.
The Next Morning, transfer your fermented dough to clean workspace.

Slightly stretch your dough out into a rectangle shape.

Into a small bowl, mix together the grated apple, brown sugar, oats and cinnamon together.

Evenly sprinkle ¾ of the apple mixture all over the surface of the dough.

Fold one of the longer sides of the rectangle up and towards the middle, do the same with the other side and meet it towards the center.

Sprinkle the remaining apple mixture over the seam of and roll the dough up.
Using the palms of your hands, push the dough up and pull the dough down on your workspace to create tension. Be careful with the step, creating too much tension will cause the surface of the dough to rip.

Use your bench scraper to transfer the dough into a floured banneton seam side up. Let rest in the banneton for 10 minutes.
After resting, stitch the center of the bread dough from the top all the way to the bottom.
Cover and place in the fridge for at least 2 hours or up to 48 hours.
When you’re ready to bake, place your Dutch oven into your home oven and preheat it to 210°C for at least 20 minutes.

Transfer your dough onto a piece of parchment paper or a bread silicon mat.

Using a bread lame, score the top of the dough into whatever design you like best.

Carefully place the dough into a hot Dutch oven with the parchment paper. Cover with the lid and bake for 25 minutes. Remove the lid and bake for an additional 23 – 25 minutes, depending on how golden you like the crust.