Sneha's Recipe: Flatbread

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Carrot Paneer Parathas#BreadBakers

In: Bread Bakers, Breads, Breakfast

It's time for posting this month's Bread Bakers event for which the theme is "Breakfast Breads". Our Host is Felice Geoghegan, thank you dear for hosting this event.

Carrot Paneer Paratha is a soft and delicious flatbread served as a breakfast, filling and healthy. Have two to three of these and it keep's you going, full of energy, till past lunch time.

Ingredients
2 Cups Heaped Whole Wheat flour

2 Long Red Carrots - grated
150 Grams Paneer - grated
1 Small Onion - chopperized
2 Green chillies - chopperized
2 Tablespoons Coriander leaves - chopperized

1 Teaspoon Cumin powder

1 Teaspoon Amchur powder or to taste

1 Teaspoon Red Chilly powder or to taste

1 Tablespoon Heaped Ghee

Salt to taste
Water to knead
Method

Grate the carrots and paneer, keep aside.

In a large bowl or plate (what we call thaal, paraat ) add the wheat flour, grated carrot and paneer and rest of the ingredients mix well.

Then add water 1/4 cup at a time and knead into a soft pliable dough. Keep aside covered for 10 minutes.

Then divide into equal balls

Dust the work surface with dry flour and flatten a ball of dough

roll it into a circle / thick parathas.

Heat the tawa / skillet and roast the paratha till brown spots appear on the bottom side.

flip and roast till brown spots appear.

Drizzle oil on top and cook till golden brown.

In the same way roast / bake all the parathas

Serve hot

Enjoy with curds or kethup.

My Notes

I prefer to use red carrots for flatbreads / parathas since they are soft and juicy.

If you do not get these, the orange ones / Ooty carrotstoo are fine.

Taste for salt and spices while kneading the dough. Adjust them according to your taste.

Labels : Flatbread, Breads, Bread Bakers, Parathas, Carrots, Paneer, Breakfast, Healthy,Whole Wheat Flour

#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. Our theme this month is Breakfast Breads. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.

Blueberry Buttermilk Scones by Mayuri’s Jikoni
Breakfast Monkey Bread by Cindy's Recipes and Writings
Butter Enriched Milk Bread by Ambrosia
Carrot Paneer Parathas by Sneha's Recipe
Easy Sourdough Popovers by Cook's Hideout
Jalapeño and Cheddar Bagels by Karen's Kitchen Stories
Low Carb Cinnamon Raisin Biscuits by Palatable Pastime
Multigrain Aloo Methi Paratha by Sizzling Tastebuds
Paczki with Lemon Cream Filling by All That’s Left Are The Crumbs
Ponco - Bacon-fried Batter by Food Lust People Love
Spice Island Breakfast Muffins by A Day in the Life on the Farm
Vegetable and Tofu Steamed Bao by Herbivore Cucina
Yogurt Honey Wholemeal Loaf by Cook with Renu

8 comments

Sourdough Flatbread#BreadBakers

In: Bread Bakers, Breads, Flatbread

This sourdough bread has a great taste and flavor, but does not rise like a yeast dough. I do not know why my bread does not rise like other's, since seen many breads with sourdough that look so beautiful risen. Am very soon going to attend a class on sourdough baking.

Ingredients

1 Cup Well Fed Starter
1 Teaspoon Salt
1 Teaspoon Sugar
1/4 Cup Whole Wheat Flour
2 Cups All Purpose Flour
1/2 To 3/4 Cup Warm Water

Method

Knead the above to soft dough. The dough will be sticky but do not add more flour. Oil your hands and fold for a 15 to 20 turns or till it is not very sticky but form a soft round ball. Keep it in an oiled bowl. Cover it loose with a plastic or towel and keep it to rise. Kneaded it at 2 pm at 5 pm kept it in the refrigerator.

Next day morning took the dough out and kept it on the counter for 1.1/2 hours to come to room temperature. Lined a baking tray with aluminum foil and oil it well, patted it into an oval shape.Brushed it with warm water. Baked it in a preheated oven at 200 degrees C for exactly 35 minutes.

When done take it out and spray it with little water, cover it with a towel and keep it aside.

Slice it and enjoy.

This bread paired perfectly with Smoked Saucy Paneer Gravy ( recipe follows)

My Notes
Water will depend on the hydration of the starter. I, used 1/2 cup only.

This dough does not rise like the yeast dough, double it's volume. It rises a little. But do no fret, the taste and aroma of this sourdough bread is awesome.
Labels : Breads, Sourdough, Flatbread, Bread Bakers, Healthy

Have a look at the other breads baked by our group.

Amritsari Paneer Kulcha - Indian Flat Bread from Sonlicious
Bacon Leek Flamiche from Food Lust People Love
Chole Kulche Delhi Style from The Mad Scientist's Kitchen
Creamy Garlic Flatbread Pizza from A Day in the Life on the Farm
Detroit-Style Pepperoni Pizza from Karen's Kitchen Stories
Foccacia Bread from Cook with Renu
Garlic Naan Bread from Palatable Pastime
Manakish Za’atar from Herbivore Cucina
Methi Naan from Mayuri's Jikoni
Naan from Ambrosia
Nángbĭng from A Shaggy Dough Story
Quick Beer Crust Pizza from Cook’s Hideout
Sourdough Flatbread from Sneha's Recipe
Yemeni Malooga Bread from Gayathri's Cook Spot

4 comments

Khameeri Puri #BreadBakers

In: Bread Bakers, Breads, Deep Fried

Khameeri puri is made by using yeast (khameer). Khammer means yeast in Hindi. This dough is very soft, like a bread dough hence these cannot be rolled with a rolling pin, they have to be flattened by hand. If you do not want to make puris, you can make roti / flatbread and use to girddle to bake the roti's .

For this month's bread baker's event Hosted by Stacy Livingston Rushton and Kalyani , the theme is Whole Grained Holiday Breads.

Our meals are incomplete with breads, made these puris with Whole wheat flour and All Purpose flour. These Khameeri puris turn out so soft and delcious. I, make these so often most of the times as flatbread. Have these Khameeri Puris hot with jam and Ohh!! you are in heaven, seriously, try and let me know! They can be had with any gravy or even with a topping of herbed mayo or hummus.

Ingredients
2 Cups Heaped All Purpose Flour
1 Cup Whole Wheat flour
2 Tablespoon Ghee/ Butter
1 Egg
1/3 Cup Yogurt - beaten
3/4 Teaspoon Salt
1/4 Teaspoon Baking Soda

1 Teaspoon Instant Yeast
1 Tablespoon Sugar - powdered

1/2 Cup Warm Water or as kneaded
Water as required to knead the dough
Oil for deep frying

Method
Sieved flours and baking soda, keep aside.

Mix warm water ,yeast and sugar, let it stand for 5 minutes. Then add ghee / butter, yogurt and egg to the mixture and mix it well.

In a food processor / dough kneader, add the sieved flour, salt and yeast mix, run it till the mixture is incorporated, then keep adding warm water little at a time till forms a soft and sticky dough.

Take it dough out on to oiled work surface and knead it for 10 to 12 minutes by stretching and folding the dough , till it is soft and smooth. Place it in an oiled bowl and cover it with wet muslin cloth till it double's in volume. Depending on the room temperature, it may take an hour or more to rise.

Then deflate the dough and divide it into 10 or 12 equal parts.

In the meantime, place and kadai with enough oil for deep frying. Let the oil start heating. Then start to make the puris.

Take a plastic sheet and oil it well. Keep on stretching and flattening dough by oiling your hands and make a thick puri.

These puris are thick about half an inch, if you make thin ones they will not puff well, you can cut it with a round mold to make them all same size.

Check weather the oil is hot enough to fry the puri, take a small piece of dough and put into the hot oil, if the dough rises immediately to the surface, then the oil is ready to fry the khameeri puri.

Now fry the khameeri puri into the hot oil on medium high flame and press them with a slotted spoon so that they will puff up evenly.

When one side is just light golden, turn the sides and fry till both sides are just light golden. Take them out on to a kitchen towel to absorb excess oil.

Like wise make rest of the puri's.

Enjoy these puffy khameeri puri's with a dip or gravy of your choice OR like me with a spoon of jam on each..hehe... enjoy !!

Labels : Breads, Flatbread, Deep Fried, Khameeri Puri, Bread Bakers, Whole Wheat, Egg

Check out the Healthy Breads that our fellow #BreadBakers have baked this month:

100% Whole Wheat Bread from Cook's Hideout
Eggless Whole Wheat Chocolate Cinnamon Rolls from Spill the Spices
Gingerbread and Oatmeal Bread from Mayuri's Jikoni
Kamut Cloverleaf Rolls from Cindy's Recipes and Writings
Key-Shaped Challah with Finger Millet from Sara's Tasty Buds
Khameeri Puri from Sneha's Recipe
Oats Whole Wheat Bread from The Mad Scientist's Kitchen
Santa Lucia Buns from Karen's Kitchen Stories
Slovak Pasca from Ambrosia
Spelt Banana Bread from Food Lust People Love
Swedish Limpa from Palatable Pastime
Whole Wheat Grissini from A Day in the Life on the Farm
Whole Wheat Stollen from All That's Left Are The Crumbs
Wholewheat Garlic Flavoured Monkey Bread from Sizzling Tastebuds

#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.

5 comments

Sourdough Whole Wheat Flatbreads #BreadBakers

In: Bread Bakers, Breads, Flatbread

In Indian kitchen's flatbread is a must with every meal. Karen is hosting this month's event for Bread Baker and gave us this theme"Breads with levain (sourdough), biga, poolish, soakers, etc.". Since Flatbread is a must in our house daily, I decided to make flat bread with my sourdough starter. This sourdough bread has an excellent flavor and the smells awesome. Sourdough takes a long time to rise so, if, you plan to make it for morning breakfast then it should be kneaded the previous night and left in the fridge to rise, next morning your can make them in a jiffy for breakfast.

I kneaded this dough at 09.30 am and covered in a container and let if on my kitchen counter for two hours then refrigerated it. Made the flatbreads in the night at 7.30 pm. Although these will not puff like the normal chapatti, but, they will taste awesome and all will definitely enjoy the taste and flavor.

I have used freshly ground home made whole wheat flour with salt and active sourdough starter. Usually, never add oil for kneading for flat breads. I, brush them with desi ghee when they are baked. If, you wish can add oil while kneading as you usually knead your chapatti dough. The most important is to see that your sourdough is active. This dough is on the moist and sticky side, rolling it into a flatbread requires a little extra flour.

These are cooked on the stove top in a flat skillet, because of the sourdough they get a lovely pattern of browned spots.

Ingredients
3 Cups Heaped Whole Wheat Flour
1/2 Teaspoon Sea salt
1/2 Cup Active Sourdough starter
1 to 1.1/3 Cup Water
2 Tablespoons Oil - optional
Dry Flour as required for rolling

Desi ghee for brushing

Method

In a food processor , add flour with the salt and pulse it for a minute. Add the sourdough starter, and again run it for a minute, then from the funnel add water, little at time as the processor is running, till it form a soft and sticky dough.

Oil the work surface and with a dough scraper take all the dough on to the work surface and with the scraper just turn the dough dusting it with little flour for 10 to 15 turns till it form a smooth dough. Oil a bowl and keep the dough in it, let is rest covered for 2 hours on your kitchen counter and then refrigerate it for at least 8 hours or till it rises .

After the dough has risen, punch it down and place on a lightly oiled counter. Divide the dough into 6 to 8 equal pieces, and with oiled hands, form each piece into a ball. Rest the dough for at least an hour I kept it for 2 hours.

Then dust the work surface with dry flour and roll each ball into a round flatbread / chapatti. Keep this covered on a dusted surface and roll rest of the balls into flatbread /chapatti. When all are rolled then heat a skillet/ tava, over medium low heat.

Place the first rolled flatbread on the hot skillet and allow to cook on the first side for about two minutes, or until it no longer looks moist on top. Flip the bread over, and cook on medium high until brown spots appear. Filp again and press it with a dry cloth so that it starts to puff and brown spots appear on this side too. Take it out on to a dry cloth or tea towel and brush it with ghee or butter cover and keep aside till rest of the flatbreads have baked.

Serve and enjoy with any vegetable or gravy dish!

Labels : Flatbread, Sourdough, Bread Bakers, Whole Wheat, Healthy, Breads
See what our other Bakers have baked for this event.

Buttery Sourdough Biscuits from Cook's Hideout
Cinnamon Raisin Sourdough Bread from Mayuri's Jikoni
Golden Sourdough Garlic Focaccia from Ambrosia
Hokkaido Bread with Tangzhong from Sonlicious
Overnight 500g Sourdough Bread from Hostess at Heart
Pai Bao with Tangzhong from All That's Left are the Crumbs
Pav Buns Using the Tangzhong Method from Spill the Spices
Peanut Bread from Passion Kneaded
Poolish Dough Pizza Crust from Palatable Passtime
Sourdough Bread Bowls from The Crumby Kitchen
Sourdough Focaccia with Crispy Garlic from Baking Sense
Sourdough Pain Noir from What Smells So Good?
Sourdough Whole Wheat Flatbreads from Sneha's Recipe
Walnut Levain Bread from Karen's Kitchen Stories
Whole Wheat Papo Secos - Portuguese Rolls from The Schizo Chef

#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.

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.

9 comments

SPICED BESANI PARATHA #BREADBAKERS

In: Besan, Bread Bakers, Breads

Our Host Pavani of Cook's Hideout decided to start the new year with a "Healthy" Bread -- with or without yeast for our group Bread Bakers.

This is healthy paratha that I, made has a combination of Whole Wheat Flour and Besan - which is called Chick Pea Flour or Gram Flour in English.

These parathas are a great choice for breakfast or lunch. Gram flour is gluten free and hence whole wheat flour is added to make the dough for paratha. If you have gluten allergy then instead of wheat flour you can add mashed boiled potato to form the dough.

Makes 8 - depending on the size and thickness.
Ingredients
2 Cups Besan / Chick Pea Flour
1 Cup Wheat Flour
1/2 Teaspoon Salt or to taste
1/2 Teaspoon Red Chilly Powder
2 Tablespoons Heaped Ghee - melted
1 Teaspoon Coriander Seeds - coarsely crushed
2 Teaspoons Anardhana / Pomegrante powder
2 Green Chillies - finely chopped
2 Tablespoons Coriander leaves - finely chopped
1 Medium Onion - finely chopped
Water as required for the dough
Desi Ghee as required

Method

Seive the wheat flour and besan together. In a bowl add in flour and ghee mix it till resembles bread crumbs, then add rest of the ingredients and mix well, add in water little by little and knead to form into a soft and smooth dough.

Let the dough rest for at least an hour covered with a damp cloth. Divide the dough into 6 to 8 equal balls, roll to a quarter plate size using dry flour for rolling. Make the parathas a little thin.

Heat a griddle pan or tawa, place the paratha and cook one side for a few seconds, then flip and cook till brown spots appear, flip again and cook the other side too, spread a teaspoon of desi ghee on top and on the sides, cook till brown spots appear. Like wise prepare rest of the parathas.

Serve hot with any gravy dish, or have it hot for breakfast.. I made this for our breakfast, its crisp and delicious, spread a little desi ghee on top and enjoy... does not require any chutney or pickle.

Labels : Besan, Parathas, Flatbread, Bread Bakers, Healthy, Breads

Check out the Healthy Breads that our fellow #BreadBakers have baked this month:

Amaranth Flatbread from Mayuri's Jikoni
Beet Rye Bread from What Smells So Good?
Blueberry Almond Bread from Cindy's Recipes and Writings
Brain Booster Pancakes from A Day in the Life on the Farm
Chocolate Banana Flax Almond Meal Muffins from Spill the Spices
Eggless Whole Wheat Brioche Buns from Gayathri's Cook Spot
Grain-free Nutty Carrot Flatbread from A Baker's House
Healthier Applesauce Spice Bread from Hezzi-D's Books and Cooks
Healthy Whole Grain Bread from The Bread She Bakes
Honey Almond Brioche from Kidsandchic
Honey Oatmeal Bread from Food Lust People Love
Multigrain Pesto Swirl Bread from Herbivore Cucina
Oatmeal Crispbread (Oatmeal Knäckebröd) from Baking Sense
Organic Honey Whole Grain Bread from Hostess At Heart
Quick Whole Wheat Bread from Ambrosia
Spiced Besani Paratha from Sneha's Recipe
Sprouted Wheat Bread from Palatable Pastime
Sweet Potato Bread with Honey from The Wimpy Vegetarian
Sweet Potato Millet Bread from The Schizo Chef
Ten Grain No Knead Bread from Karen's Kitchen Stories
Whole Wheat Carrot Apple Walnut Quickbread from A Salad For All Seasons
Whole Wheat White Bean Bread from Cooks Hideout

12 comments

Sabaayad - Flatbread

In: Djibouti, Flatbread, Mena Cooking Club

This month for Mena Cooking Club I am making a Sabaayad flatbread Djibouti ( we revisiting) which is commonly made in Djibouti and well as Somialia.

This is versatile bread that can be eaten for breakfast, lunch, dinner, with just anything. like fried egg, stew or even wraps . After making this bread, I reaslised this is similar to the paratha that we make in India and also similar to the Heavy Paratha that I have already posted. In this paratha I have used butter so this is more crispy and flaky. Whereas the sabaayad is flaky and soft.

Since I, have used half and half of all purpose flour and whole wheat flour, this makes the Sabaayad healty, flaky and soft ... not chewy / rubbery .

Ingredients
2 Cups All Purpose Flour
2 Cups Wholemeal Wheat Flour
2 Tablespoon Oil
½ Teaspoon Salt
1.1/3 to 1.1/2 Cups Water to knead the dough
Desi Ghee as required
Flour for dusting the work surface as required

Method

Mix all the flours together with the salt. Add the oil and mix in thoroughly. Add in the water slowly as you knead the dough. The dough should soft and smooth. Cover the dough and let it rest for about an hour.

How to shape the square sabaayad. See step by step pic.

Cut the dough into eight equal portions.( or size is your own choice) and roll them into balls. Keep covered with a moist cloth.

Dust one ball with dry flour and roll it out to a round thick circle.

Brush the circle with ghee

Fold one side till the center , apply ghee lightly on fold

Then the other side to over lap the first fold, apply ghee lightly on this fold too

then fold the side too till the center

The fold the other side to overlap the first one and now this become a square.

In the meantime place a griddle or tava on low flame to heat.

Roll out this into a big square. It should be rolled from center outwards so that the edges are thinner than the center. Keep dusting the work surface with flour on both sides a couple of time during this process. Parathas should be a little thick (see pic).

Place the paratha on the hot griddle/tava .

Flip it over, after a minute or two and cook this side till brown dots appear and then again flip and cook this side the same way.

Press paratha gently all over with a flat spatula or a cotton cloth, if you see any steam escaping, seal it by pressing it gently, making it balloon up. Brush a little ghee on both surfaces.