Follow Me On…

Bread

Feb 092016
 
Satpadi - Spiced Griddle Bread

Satpadi - Spiced Griddle bread

There are very few aromas that stir my appetite as the smell of bread being freshly baked on a griddle does. Fewer still invoke longing and memories of a life gone by.
My earliest memories of Roti / Paratha are those of waking up to the aromas of chai boiling away and the freshly baked roti’s being slathered with Amul butter. Mom never made the breads in advance. She always ensured we get fresh off the griddle paratha or roti to enjoy for our breakfast.
I can still see her in my minds eye, rolling the bread and baking it on an iron griddle. And then serving it with a dollop of butter and a dryish egg/ meat/ vegetable breakfast bhaji.

Satpadi - Spiced Griddle bread

My other experiences of griddle breads are from my Mother in Law. If I was in awe of my mother’s speed at making the griddle breads, I was totally floored with my MIL’s skills. Especially when I observed my MIL making super soft, perfect circle, always puffed to perfection ( it is a good thing for a roti to be puffed), paper thin rotis. And she is the one who got me hooked to Satpadi – Spiced Griddle Bread.
It is my go to bread when I have to make a quick snack for my teen. It’s filled with aromatic spices, tickling pickle, and has the goodness of whole wheat and ghee. It is also a bread that travels well for a picnic in the mountains or a road trip.

Satpadi - Spiced Griddle bread

Satpadi – Spiced Griddle Bread does require the exact spice mix to make. Most Indian Groceries will have the two main spice mixes used in it.

The first one is the “ Sambhaar” – a mix of fenugreek seeds, mustard seeds, red chillies and other spices. The second one is the “ Jiralu” – a combination of Black Salt, Cumin, Chilly, Salt, Turmeric, Dry Mango, Dry Ginger, Black Pepper, Cinamon, Clove, Asafoetida etc.

 

Satpadi - Spiced Griddle bread

Sambhaar and Jiralu

These spices are what give the Satpadi it’s spiced kick.

 

Satpadi - Spiced Griddle bread
I am hosting the #Breadbaker’s this month and I chose griddle breads as the theme. I feel griddle breads are versatile, interesting and should be talked about more. I am glad my bread-baking friends felt the same way and came up with a variety of griddle breads for you all. Check their breads after the recipe section.

Here is a step by step process of making the  Satpadi – Spiced Griddle bread :-

Satpadi - Spiced Griddle bread

 

Satpadi - Spiced Griddle bread

Satpadi – Spiced Griddle Bread

Satpadi – Spiced Griddle Bread

Ingredients

  • 2 cup Aata ( Stone ground (fine) whole wheat flour)
  • 2 tsp cooking oil
  • 1/2 tsp salt
  • 1 cup Water
  • 2 Tbs Coriander powder
  • 1 tsp Cumin powder
  • 2 Tbs Sambhaar
  • 2 Tbs Jiralu
  • 3 Tbs Chopped Cilantro
  • 2- 3 Tbs Spice and oil from a mango pickle jar.
  • Ghee to brush on the baked bread.

Instructions

    Make the dough
  1. Mix the oil and salt into the aata.
  2. Add the water gradually and mix to make a soft pliable dough. You may need 3/4 C to 1 1/8th C water depending on the age of the flour and humidity. So add water gradually.
  3. Let the dough rest for a few minutes
  4. Make the Satpadi Masala
  5. While the dough is resting, make the spice mix
  6. Add the coriander powder, cumin powder, Sambhaar, cilantro and jiralu to the mango spice and oil mix.
  7. Stir to combine well.
  8. Make the Satpadi
  9. Heat a non stick griddle / cast iron griddle and keep it on medium heat.
  10. Divide the dough into 7- 8 equal parts and roll each one into a ball.
  11. Working with one dough ball at a time, dip the dough ball in some flour and roll out into a thin circle with a rolling pin.
  12. Brush on about 2 tsp of Satpadi Masala mix on the rolled out circle.
  13. Starting from one end of the circle, start rolling in towards the other - like a swiss roll.
  14. Take one end of the roll and place back it on the counter. Now wrap the rest of the dough rope around this end to form a coil. Once you reach the end of the dough rope, place the end under the coil and press down with your palm.
  15. Roll this coil out into a 6 in circle .
  16. Bake on the griddle for about 1-2 minutes on each side and then brush with ghee - one side at a time and cook again for about 30 seconds on each side.
  17. Serve with chai and raita.
http://dev.spiceroots.com/satpadi-spiced-griddle-bread/

 

Griddle Breads

BreadBakers

#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.

 Posted by on February 9, 2016 at 12:01 AM  Tagged with: ,
Jan 122016
 

Injera Fun Facts :-

Most of the Ethiopian restaurants in America do not make a 100% Teff flour Injera!  Most of the times, barley, sorghum or wheat flour are added to the Injera sourdough.

Traditional Injera is made from the flour of a grain called Teff.

Teff is Naturally gluten free and It is also an Ancient Grain.

Injera is cooked on a griddle fitted with a dome shaped lid called the Mitad. You can make it on a cast iron skillet and cover with a lid.

It serves as the utensil to eat. You basically tear a portion out and use that to scoop wot, farmer’s cheese, Shiro, Azifa, Gomen, Tibs , Alicha etc. All those are placed on top a injera and you eat with your hands.

It is not unusual to feed the person next to you with your hands. In fact it is encouraged.

Injera Bread

 

I fermented my Teff flour with a mix of whey and yeast. I gave it 2 days for it to ferment thinking if I do Anything more and we would have an unpleasant sour tasting bread.  I should have let it stay in for another day. Although I am not super happy with the texture of the bread , the flavors were good.  I am leaving a recipe for the process I followed, but I will soon update how longer fermentation helped or did not help with the texture.

Injera Bread

 

This month’s BreadBakers’ theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here’s what our creative bakers came up with.

BreadBakers#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.

Injera Bread – 100% Teff Flour #Breadbakers

Injera Bread – 100% Teff Flour #Breadbakers

Ingredients

  • 2 cups teff flour
  • 1C teff flour (For adding later)
  • 2 cups water
  • 1 C whey from yogurt
  • 1/2 tsp yeast
  • 1/2 tsp salt
  • A little oil/ ghee to coat the pan

Instructions

  1. Stir together 2 Cups of teff flour and whey and water in a non reactive bowl/ glass jar. Add in the yeast and mix to combine.
  2. Cover with a lid and leave in a dark closet for at least 24 hours.
  3. Check the mixture for a risen, cracked, or bubbly surface which will tell you that your batter is ready.
  4. When you are ready to make Injera, add the salt and and the remaining 1 C teff flour. Add water to make a pourable batter - like the pancakes and let it rest for another 20 to 30 minutes.
  5. Heat a griddle/ pan to medium heat and lightly coat with oil. Pour about 1/2 to 3/4 C of the batter into the pan until the entire surface is evenly covered, about ¼” thick. Cover with a lid and cook for 2- 3 minutes. Cook only on one side without flipping it over.
  6. Slide the injera out of the pan with a spatula and repeat the process using the rest of the batter.
http://dev.spiceroots.com/injera-bread-100-teff-flour/

Nov 102015
 
Povitica

 

 

Povitica

 

In the life of a home baker are many projects that get duly noted, marked, bookmarked and then completely sidetracked. Because in the life of a homebaker are also new projects that catch her imagination and then those get noted, marked and book marked. And. The. Cycle. Continues.

However, sometime in the life of a home baker comes a time, when one of those projects calls from the deepest folds of the notebook (yes! we still use those around here) and implores to be completed.

Povitica

With the promises of a great bake and a stunning looking loaf the Povitica was calling. Which meant that master-plan for the Cornucopia bread, that was planned for the November Breadbakers event was to be put in the deepest confines of the notebook and the Povitica was made to surface. Since the theme this month is Festive, Special and something that we would bring to a family dinner, I was torn between choosing the cornucopia and the Povitca. Ultimately the Povitica won because it had been waiting longer.

Povitica

Pronounced Po vi Tee zah , this sweet bread from Eastern Europe is delicious as it is beautiful. A sweet yeast dough, that is rolled out thin and spread over with a paste of nuts and cocoa and then rolled into a log and baked in a loaf pan. The characteristic shape comes from the rolling and the way you lay the rolled log into the pan.

Povitica

 

#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.

BreadBakers
Povitica

Let’s take a look at what my fellow bakers have baked for this month’s Family Feast Breads event that was hosted by Pavani who blogs at Cook’s Hideout

Povitica

 

Povitica #Breadbakers

Povitica #Breadbakers

Ingredients

    For the dough
  • 2 C Flour, plus extra for dusting
  • 3 Tbs Baker's sugar
  • 3 Tsp Active dry yeast
  • 2 Tbs Unsalted butter, melted
  • 1 large egg, beaten
  • 1 Tsp Vanilla extract
  • 1/2 C Milk
  • 2 Tsp Salt
  • For the filling
  • 4 Tbs Unsalted butter
  • 4 Tbsp Milk
  • 2 1/2 C Walnut pieces
  • 1 Tsp Vanilla extract
  • 1/2 C Baker's sugar
  • 2 Tbsp cocoa powder
  • 1 Egg yolk, beaten
  • To assemble
  • 1 Tbs Butter, melted
  • 1 Egg white, beaten
  • 1/4 C Powdered sugar

Instructions

    For the dough
  1. Sift the flour and sugar into a bowl of a stand mixer with a dough hook attached.
  2. Add yeast and stir.
  3. Add the melted butter, egg, vanilla and warm milk and begin mixing on a slow speed. Add salt.
  4. Mix for about 8 to 10 minutes on medium speed until the dough is smooth and stretchy.
  5. Remove the dough from the mixer and put it in a lightly oiled bowl, cover and leave to rise in a draught free area until the dough doubles in size. (Approximately 1 to 3 hours depending on the weather).
  6. Prepare a 9x2 in loaf pan by applying butter inside.
  7. For the filling
  8. Melt the butter and milk together by warming the milk and adding the butter into it.
  9. Blend the walnuts, sugar and cocoa powder into a grainy texture.
  10. Add in the vanilla, egg yolk, milk and butter mix and pulse to combine.
  11. Keep it aside.
  12. To assemble
  13. Lay a clean table cloth on your counter and generously dust with flour.
  14. Take the dough out and put it on the table cloth in the center.
  15. Roll out the dough into a large rectangle (approx 20x12 in).
  16. Once the dough is rolled out, try and roll it out further as much as you can without tearing the dough. The goal is to roll out the dough as thin as possible (ideally you should be able to see the table cloth through the dough)
  17. Brush the surface with the melted butter.
  18. Spread the filling over the dough until evenly covered (Ensure the filling is not too thick or it will tear the dough - use milk if necessary to soften the filling).
  19. Starting at the long edge of the dough, lift the sheet and gently roll the dough up tightly, like a Swiss roll.
  20. Gently lift the dough and put one end in one corner of the loaf pan.
  21. Lay the dough in the pan in a "U" shape and double back laying the dough over making a two layer "U" shape.
  22. Cover the loaf pan leaving enough room between the cover and the pan for the dough to rise (approx. 1 hour).
  23. Preheat the oven to 350 F.
  24. Brush the top of the dough with the beaten egg white.
  25. Bake for 15 minutes at 350 F.
  26. Reduce the oven temperature to 300 F and bake for another 40 to 45 minutes.
  27. Cover with foil if the top begins to darken too much too quickly.
  28. Once baked, leave the bread to cool in the pan for atleast 30 minutes.
  29. Turn out on to a wire rack and let it cool completely (about 3 hours).
  30. Mix the powdered sugar with a few drops of water or milk to make a glaze and pour it over the Povitica.
  31. Let the icing settle a bit, then turn the bread upside down.
  32. The best way to cut the Povitica is to turn it upside down to ensure even slicing of the bread.
http://dev.spiceroots.com/povitica-breadbakers/

Oct 132015
 
Pumpkin Bread Rolls

 Pumpkin Bread Rolls

 

Fall is synonymous with bread baking in my home. And not just any bread baking. Anything Pumpkin. Squash rolls top the chart every time and no one at home is bored of them. It remains the family’s favorite bread, especially the teen’s. A few of my friends recently reminded me that I had not sent the squash rolls their way in a long time – Like 6 whole months! And extracted a promise that I would bring them some as soon as I made them.

 Pumpkin Bread Rolls

I tried to fulfill the promise, but this time I had different plans for the rolls. I added some pumpkin spice, and used the Tangzhong method to make the bread. I wanted rolls that were softer even after a day or two. The teen loves to take a few to school for snacking.

 Pumpkin Bread Rolls

I changed up my recipe for the squash rolls and added the tangzhong into it. The result was a soft pillowy texture that I wanted. I ate it with some cream cheese topped with pumpkin spice and pecans.

 

 Pumpkin Bread Rolls

Let’s take a look at the other Fall Flavors being shared today by the Bread Bakers. Wendy was our delightful host this month and she choose the theme hearty fall breads . Wendy Blogs  at : –  A Day in the Life on the Farm

      Let’s take a look at the other Fall Flavors being shared today

 

BreadBakers

#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.

 

Pumpkin Bread Rolls #BreadBakers

Pumpkin Bread Rolls #BreadBakers

Ingredients

    For The Tangzhong (Flour-Water Roux)
  • 1/3 cup all-purpose flour
  • 1/2 cup water
  • 1/2 cup milk
  • For dough
  • 1/2 C Milk
  • 1 C cooked squash [butternut, pumpkin]
  • 1/3 C Tangzhong [made from above ingredients]
  • 1/2 C unsalted butter
  • 1/2 C sugar
  • 1 Tsp Salt
  • 1 Tbs yeast
  • 1/2 C water
  • 6- 7 C of all purpose flour
  • 1/2 tsp your favorite pumpkin spice
  • 1 egg for egg wash
  • Pecan halves for using as stems

Instructions

    Make Tangzhong
  1. Whisk together lightly the flour, water and milk in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so no lumps form and the roux is smooth.
  2. If you have a thermometer, cook the roux/ tangzhong till it reaches 65C (150F) and take it off the heat. If like me, you don’t have a thermometer, then watch the roux/ tangzhong until you start seeing “lines” forming in the roux/ tangzhong as you whisk/ stir it. Take the pan off the heat at this point.
  3. Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. It will have the consistency of a soft and creamy crème patisserie. If not using immediately, transfer the roux to a bowl and cover using plastic wrap. It can be stored in the fridge for about a day.
  4. Make the bread
  5. Warm the water, add yeast to proof.
  6. Warm milk, add the butter. Mix
  7. Add sugar and let it dissolve.
  8. Once the yeast is ready in about 15 minutes, mix all the ingredients and make the dough, adding in the Tangzhong.
  9. The dough will feel sticky but don't be tempted to add more flour. Knead the dough until it becomes a soft pliable dough.
  10. Cover and Let the dough rise to almost double - about an hour
  11. Shape into rolls, line them on a pastry sheet covered with parchment paper.
  12. Let them rise again, covered ,for about 30 minutes, brush with egg wash.
  13. Bake at 350* F for 15- 20 min

Notes

To make them into pumpkin shapes, Roll the dough balls and flatten each ball slightly with the palm of your hand and using a pairing knife, make six to eight slices around the ball. Don't slice through the middle! As soon as the pumpkin rolls come out of the oven, stick in a pecan half on top.

http://dev.spiceroots.com/pumpkin-bread-rolls-breadbakers/

Aug 112015
 

Rosemary and Garlic Fougasse

Many a time, I wonder if I had apprenticed at my neighborhood bread maker’s bakery when I was a still an impressionable young person, I might have made a name for myself in the art of making breads. I didn’t apprentice so I have not made anything in the name department for myself. But I did observe and I absorbed. The rhythmic kneading, the gentle folding, the blistering heat and the divine aroma of baked bread. It’s all etched in my memory. And bread making always takes me back home to those carefree days.

Rosemary and Garlic Fougasse

I hope someday my daughter looks back on our bread baking projects with some pleasant longing. She loves home made breads and fougasse is one of her favorite breads.

I made the Rosemary and Garlic Fougasse for this month’s breadbaker’s theme of summer bounty. The fresh rosemary lends a nice woody aroma and paired with garlic and olive oil, it simply magnifies the taste. This time I also played around with adding a little more hydration and little less yeast and lot of time. Time is what you need to let the flour do its magic you can have a delicious and beautiful bread.

 

The best part about this bread is that once it is in the oven, you only need wait a few minutes for it to bake. I think that is the best part. I love eating a hot from the oven bread even though I strongly advise you against it. It burns the mouth sometimes.

Rosemary and Garlic Fougasse

Breads using Summer Bounty
Breads using Summer Bounty:

#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.

BreadBakers
Rosemary and Garlic Fougasse #BreadBakers

Rosemary and Garlic Fougasse #BreadBakers

Ingredients

  • 500g flour
  • 350ml water
  • 1 tsp dry yeast
  • 1 tsp salt
  • 2 Tbs chopped fresh rosemary
  • 2 Tbs finely chopped garlic
  • 4 Tbs olive oil

Instructions

  1. Put the water into the mixing bowl of your stand mixer fitted with the paddle and add the yeast.
  2. Wait about 10 minutes for the yeast to bubble up.
  3. Add in the flour and salt and mix and knead into a sticky dough.
  4. Let rise in warm draft-free area until doubled for about an hour
  5. Gently heat the olive oil and add the garlic into the oil to cook slightly.
  6. Preheat to 500°F.
  7. Line two baking sheets with parchment.
  8. Punch the dough down and turn out onto floured surface; add in the oil and garlic mix into both the dough and divide into two equal halves.
  9. Roll each half to a 10 - 12 inch shaped oval
  10. Transfer to prepared baking sheets. Press in the rosemary on top.
  11. Cover loosely with a moist kitchen towel and let rise in warm draft-free area until slightly puffed, about 20 minutes. Make several incisions in each oval, cutting through dough to make it look like a leaf.
  12. Place the shaped bread on a baking stone/ steel.
  13. Bake breads until golden on top and slightly crisp on bottom - about 4 minutes on a baking steel. More on a regular stone on or if you are baking on a baking sheet.
  14. Transfer bread to cooling racks and eat after it has cooled down slightly.
http://dev.spiceroots.com/rosemary-and-garlic-fougasse-breadbakers/
Jul 142015
 

Oats and Millet idli It has been a few months since I started baking with my #breadbakers group. I love the variety of breads that are showcased every month and I learn a lot from each and everyone. On most occasions I follow the rules of Bread “baking” completely, but I have been known to bend those rules ever so slightly every now and then.
Since I had already presented my fried bread a while ago, I thought it would be nice to introduce the bread bakers to a bread, that is naturally fermented and steamed. Idli, is a much loved bread in all of India, although it has it origins in the Southern part of  the country. Our wonderful host Rocio of Kids and Chic, suggested oats as the theme. So even though the traditional idli is made with rice and lentils, I thought of making the idli with oats and millet. In India, finger millet or ragi is used but I used pearl millet in my recipe.

Oats and Millet idli

So on to the Steamed bread with Bread bakers! It’s not a super quick bread. You do have to soak the grains and lentils, then process them and leave them to ferment. But once your batter is ready, you can make fresh batches of the bread in less than 10 minutes.
What’s more you can take the same batter and make cripsy, savory crepes called Dosai with a little adjustment to the batter consistency or make a savory pancakes called Uttapam -topped with vegetables.

Oats and Millet idli

Although traditionally the batters of Idli and Dosa are made with different proportions of grains and lentils, I usually don’t bother with it. I make a unified batch. Having a batch of Idli batter ready to go, is convenient and a healthy way to start the day.

Oats and Millet idli

I wanted to ensure a nutrition packed bread so I used whole oats and whole Millet and processed them at home. The freshness of flavors was felt in every bite. I made two batches of batter and both the times, the breads were consumed before I could grab my camera. This time around, I ensured I had the house to myself and the Oats and Millet Idlis too.  You do need the special idli steaming mold/ stand  for this and they are easily found on amazon.com or any Ethnic Grocery.

Oats and Millet idli
#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.

Thank you, Rocio  for a wonderful theme this month and for letting me steam my bread!

BreadBakers

Oatmeal Bread #BreadBakers joining us this month :- 

Oats and Millet Idli #Breadbakers

Oats and Millet Idli #Breadbakers

Ingredients

  • 2 cups whole oats
  • 2 cups whole Millet
  • 1 C split urad dal
  • Salt to taste
  • Optional - frozen peas, chopped vegetables
  • Special Equipment
  • Idli cooker

Instructions

  1. Wash whole oats, Millet and urad dal in separate containers . Soak the grains and the lentils in separate containers with at least half an inch of water above the surface of the grains/lentils.
  2. Allow to soak for a few hours and then drain out the water.
  3. Using a heavy duty blender, make a smooth paste of the Urad dal. Add in 1/4 C water to help with the grinding.
  4. Next coarsely grind the millet and oats separately, adding some water to help with the process.
  5. The resulting batter is thick pancake like so don't over do the water.
  6. Mix all three in a big container and let it stand at room temperature for a few hours until bubbly on top and has a sourdough yeasty smell.
  7. Mix well, add in salt and then spoon it up into the idli makers and steam for 10 minutes. Eat with podi and ghee.
  8. I added some freshly chopped ginger, frozen peas (thaw them first), some carrots and herbs just before steaming.
  9. Best served with a little podi ( a dry chutney powder mix ) mixed in with ghee
http://dev.spiceroots.com/oats-and-millet-idli-breadbakers/