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ANOTHER INDIAN FLATBREAD…KHAMEERI ROTI
“Without bread all is misery.”William Cobbett Carrying on from my last post, time to blog eloquently about the third Indian flatbread I had a go at making. You can find the earlier two, Naan & Tandoori Roti, in this post here. While the naan I made is a leavened bread but not with yeast, the tandoori roti is unleavened. This current flatbread, ‘Khameeri Roti‘, is also leavened, & yeast is the rising agent in this case. (‘Khameeri‘ means fermented.) This is a rustic, moreish flatbread, made entirely with wholewheat flour (aata) & has delicious crust. Like most baked flatbreads, it tastes best eaten hot out of the oven. The dough…
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BEIGNETS & DONUTS… DELICIOUS FRIED PASTRY
“Anyhow, the hole in the doughnut is at least digestible.” H.L. Mencken YAY for beignets… Was clearing cupboards day-before & found a Krispy Creme donut cap which the kids had picked up in Dallas last year when we were on vacation. The memories of row upon row of delicious looking fresh donuts sailing in front of us suddenly came alive. The freshness of the donuts just off from the conveyor, the warmth & the entire experience was scrumptious. Got to Ruth’s bookmarked round-up & saw Dhhangit’s French Beignets (pronounced ben-yay) posted there with pictures. Providence…something was telling me it was time to make donuts; I’d never heard of beignets before! Recipe…
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TURKISH PIZZA ANYONE..Serving Pides with Pride!
Turkish Pizza ... they call them PIDES, street food from Turkey. Quite similar to something called lahmajoun, an Armenian pizza. Scrumptious, I tell you!!
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HAMBURGER BUNS…TO YEAST OR NOT TO YEAST!!
“It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it.” M. F. K. Fisher Hamburger Buns…made at home “To yeast or not to yeast” seems to be my call these days. It’s been a while since I gained my yeastly confidence, & now, every weekend I wake up early to try a new yeast bread. Last weekend’s choice ended up being hamburgers because I found this nice recipe posted by Nicole Weston @ Slashfood. Looked like just what I wanted…perfect buns, ever so tempting. The buns didn’t come out as perfect as the ones on Nicole’s post, but they…
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LOAFING AROUND…FOCACCIA with garlic, onion & fresh basil
“A crust eaten in peace is better than a banquet partaken in anxiety.” Aesop VICTORY LOAF….FOCACCIA! Come spring & you find breads being baked with renewed fervour. Easter holiday breads are popping up all over the blogosphere…from hot cross buns to sweet braided loaves! I too have abandoned with glee my yeastophobia & jumped into the fray… though not with a sweet bread. I decided to make focaccia the other day. For me this finally symbolises victory over my fear of yeast! I’m ready to conquer the world of breads!! What better time but with the advent of Spring… Fun with dough… mastering the plait! This flat bread topped with…
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Indian Flatbread / Chapati Wraps with Turkish kebabs … WRAPPING IT UP…
“Blues is to jazz what yeast is to bread. Without it, it’s flat.” Carmen McRae, Jazz vocalist and pianist Indian Flatbread … Chapati / Roti Wrapping it up…fresh,healthy & fun! Here’s what I did with part of the Turkish Adana Kebabs I made a few days ago. I made Indian unleavened flatbreads, chapati or roti, & made wraps using the kebabs as the filling, with bell peppers, onions, a Yogurt dip & a new discovery…Pomegranate Molasses. Served it with a Mexican corn salad on the side. I find unleavened flatbreads very healthy & versatile. They are made out of whole wheat flour dough only, which just has to be kneaded…
