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Italian bread

This is a basic recipe for one loaf of rustic Italian bread, soft inside and crusty on the outside. Well worth making more often. Double the ingredients for 2 loaves.

1 1/2 cups flour

1 1/4 tsp dry yeast

1/2 tsp sugar

1/2 tsp salt

1/2 cup hot water not boiling

beaten egg for brushing

cornmeal for dusting on the tray optional

olive oil for coating the tray and pan

Put flour and salt mix together. Make a well in the middle add yeast, sugar and hot water let it sit for about 10 minutes until the yeast foams (if it doesn't then the yeast is not good, test the yeast before you put it into the flour, if you want to make sure).

Bring all the ingredients together and make a dough, after adding the 1/2 cup hot water make sure not to add anymore, if needed add more water a tsp at a time. Once the dough is formed knead for about 10 minutes pushing and folding the dough.

Coat the bowl with a little oil so the dough won't stick to it, leave the dough covered with a moist cloth until it doubles; 1 hour is sufficient but I left for about 6 hours.

Knead again and make a loaf shape then cover with a moist cloth and let it rest for another 1 hour to double in size.

Preheat the oven to 425F. Brush the top with the beaten egg and bake for 10 minutes in a pizza tray prepared with olive oil and cornmeal. Turn the tray around once and bake at 350F for another 20 minutes.

Remove from oven and let it rest for about 20 minutes before cutting to serve.

This recipe goes to the following events Bread baking day #32 at Family & Food, Yeastspotting Eat, pray, love Italian challenge and bake off and dish name starts with I.

Avocado roti

1 cup whole wheat flour

1/2 avocado

1/2 tsp salt

water

Knead all the ingredients with little water to make a dough. Divide into golf ball size, roll and fold it twice. Then roll again and cook the roti in a hot griddle. Press the roti when it is cooking to make it puff.

Dal roti

2 cups flour

1/2 tsp salt

pinch baking powder

water if needed

1 cup cooked dal curry

2 tbsp oil to cook roti

Mix the flour and salt with the dal curry and make a roti dough, if needed add water. Make about 8 balls and roll, cook in a hot roti griddle apply some oil on top of the roti if needed. Don't cook for a long time it will become too crispy, when there are few dots turn and cook the other side.

Meat pita sandwich and tzatziki sauce

This is not the traditional Greek recipe, this is my version of gyros, a Greek sandwich in a pita bread filled with strips of beef, tomato, onion and tzatziki sauce.

Beef cut into thin strips

salt

pepper

chillie powder

pinch cumin

pinch turmeric

vinegar

olive oil optional

Marinate the beef and pan fry in layers till it is browned, crispy and dry.

Tzatziki sauce is like an Indian raita.
1 cup greek yogurt strain the water

1 cucumber, deseed peel the skin and dice small

1 tbsp onion dice small

1 tbsp garlic cloves cut small

salt

lemon juice

olive oil

dill optional

Mix all the ingredients to the strained yogurt. Garlic gives flavour, I softened the garlic on the bbq and added it. Keep it covered with plastic wrap in the fridge till it is used.

Add tomatoes, onion into grilled pita bread before serving.

Keema stuffed parata

1/2 cup minced meat

1/4 tsp ginger garlic paste

1 tomato

1 tbsp oil

1/2 tsp chillie powder

pinch turmeric

1/4 tsp garam masala

1/4 tsp salt

1 onion

1 green chillie

coriander leaves

Heat oil add minced meat, ginger garlic and spices sauté till the meat is brown. Add tomatoes, when the oil separates remove and add onion, green chillie, coriander leaves. When the minced meat or keema is cool, stuff into the parata dough. Flatten and cook both sides in medium high heat. Serve hot on its own or with other curries.

French toast

1 to 2 eggs

1/4 cup milk

6 slices of bread

margarine 1/2 tsp for each slice

A simple way of making French toast is to whisk all the ingredients. Then soak the bread and pan fry both sides with butter or margarine until the bread is golden brown. Serve with sugar dusted on the toasted bread.

Another version If you want to pre-prepare and have some time in the morning, try this.

4 eggs
2/3 cup milk
2 tbsp brown sugar
1/4 tsp cinnamon
6 bread 1/2 inch thick slices

Whisk all the ingredients together, arrange slices on a baking dish in a single layer. Pour the mixture over the bread and turn them over to coat the other side. Cover the dish and leave overnight in the fridge.
Heat the oven to 400F grease a cookie sheet arrange the soaked bread and bake for 5 minutes. Turn slices over and bake another 5 minutes until slightly puffed, crisp and browned on both sides. Serve with maple syrup or sugar and fruits.

Puri

This easy to make crispy delicious puri or poori is delicious served with curries or syrup.

1 cup whole wheat atta flour

1/2 cup flour

2 tsp rice flour

1/2 tsp salt

1/4 tsp ajwain or carom seeds optional

water

1 to 2 tsp oil

oil for frying 1"

Knead all the ingredients together using little bit of water at a time to make a smooth ball. Divide into small balls and roll it thin without dents.

Heat oil in high heat and fry puris one at a time. When puri is put into the oil it will puff up. Pour oil on top or press lightly and it will puff up. Turn the other side and fry till the puri is golden brown this will only take a minute or two. Remove from oil and put into a paper towel to absorb oil.

Layered pastry

This is a layered pastry traditionally called Aduku roti. We make this baked pastry during Ramadan, as it is a filling and delicious to have after breaking fast.

For the outer pastry

2 cups flour

1 tsp baking powder
1 egg beaten with little water
1/2 cup margarine
1 tsp sugar
1 tsp salt

This dough recipe can be used to make savoury snack patties.

Knead everything together using little water as possible to make a soft dough. Cover the dough with a clingfilm and leave it in the fridge for 1/2 hour before using.

For the inside pancake/ crepe

1 cup flour

1 egg (reserve a tbsp for egg wash)

1/4 tsp salt

water as needed

Mix all the ingredients and make a thick pourable batter.

This batter can be used to make savoury rolls or sweet coconut filled pancakes.

For chicken filling

1 cup of chicken without bones cut small

1/2 cup of potatoes cooked and mashed

1 to 2 tbsp oil

2 tbsp onion

1/2 tbsp curry leaves optional

1 tsp garlic

1/2 tsp ginger grated

2 tbsp tomato optional if using tomato sauce

2 tbsp spicy tomato sauce or 1/2 tbsp vinegar

1/2 tbsp chillie powder

1/4 tbsp coriander powder

1/2 tsp garam masala

1/4 tsp turmeric powder

1/2 tsp salt

Cut the chicken into small pieces and mix the spices together and leave aside for about 10 minutes.

Heat oil, and sauté the onion and curry leaves. Then add tomatoes, garlic, ginger, and the chicken with the spices and vinegar if using and stir fry.

Once the chicken is cooked, remove from heat, and add the sauce and cooked mashed potatoes.

Mix well and leave it to cool before using the filling.

Any other spicy filling can be used such as fish filling or sweet and spicy sambal filling or meat filling.

To make the pastry

Roll the outer dough thin about 1/4" and put it in a deep dish with the sides over hanging. We will be using the over hanging dough to wrap the pastry and make a parcel.

Then lay a pancake or crepe and then the filling. Continue to alternate the pancake and filling up to the top and end with a pancake. Then fold the tops to cover.

Place this on a baking pan with the folded part on the bottom of the baking pan. The baking dish doesn't need to be buttered, it depends on the type of baking dish you are using.

Apply egg wash by using the reserved egg from the pancake. If you want you can mix a tsp of milk with the egg, and apply to the top and side of the layered pastry and bake at 375F for 25 to 30 minutes.

The pastry will be golden in colour and a little puffed.

Batura served with curry

2 cups all purpose flour

1/2 cup fine semolina

5 tbsp yogurt

1 tsp baking powder

1/4 tsp baking soda

2 tsp sugar

1/4 tsp salt

3/4 cup water as needed

1 tsp ghee

2" oil for deep frying

Mix the flour, semolina, baking powder, baking soda and salt. Add the yogurt, sugar, and ghee to the flour mixture. Add water as needed and knead well to form a soft dough. Cover and rest the dough in a warm place for about 3 hours.

Make golf sized balls and leave it for it to double for about 1/2 hour and roll them into circles of about 6 to 7" in diameter. Slide the rolled dough carefully into the hot oil and just press them lightly with a spatula so that it will swell up like a ball. This will take just few seconds. Flip the batura over and cook the other side until golden brown. Don't flip it back and forth as it will absorb oil. Keep the batura on a paper towel. Serve hot with chickpeas curry.

Kothuroti (Roti, vegetable and meat)

Kothu or kottu roti street food made at home.

6 paratha rotis cut into small pieces

2 cups of meat curry with gravy

2 eggs

1 onion

1 cup tomatoes

1 tbsp curry leaves

1 carrot

1 leek or spring onion

3 to 4 tbsp vegetable oil

1/4 tsp salt

1/4 tsp pepper

Cut meat into small pieces and cook with spices, leave aside with gravy. Can add chicken without bones, meat, soya meat or shrimp.

Heat oil add curry leaves, onion and egg stir fry till the egg is cooked. Add vegetables, tomatoes, salt and pepper stir fry for few minutes then add meat curry cook for few minutes. Toss the roti and serve hot.

This goes to dish name starts with K.

Tortillas

This is not the traditional Mexican Tortillas. I experimented with the masa flour I bought to make tortialls, since it was difficult for me to make the tortialls the way the packet suggests I make it this way. We like the taste better eaten warm.

1/2 cup flour

1 cup masa flour

1 tsp salt

boiling water

Combine mixing with boiling water to make dough. Apply oil and put in a hot griddle.

Coconut roti

1 cup flour

1/4 to 1/2 cup grated fresh coconut

1/2 tsp salt
water or water from fresh coconut

If you want to spice up the roti add the following ingredients to the dough

1 tsp chilli flakes

2 tbsp chopped onion

1 tsp maldive fish

1 tsp curry leaves

Mix all the ingredients and knead to make a soft smooth dough that is not sticky, add water a little at a time. Make about 5 balls and roll the roti to about 1/2" thick. Put the rolled roti in a hot griddle and cook. Turn and cook the other side once you see spots on the roti.

Coconut roti also known as pol roti and thenga roti can be eaten with curry. If the spiced version is made it can be eaten as a snack.

Whole wheat flatbread Atta roti

2 cups whole wheat or atta flour

1 tbsp margarine optional

½ tsp sugar optional

½ tsp salt

water

Combine the flour, sugar, salt and margarine. Add water little at a time till the dough comes together. Knead till the dough becomes soft, if it is too sticky add flour.

Roll the roti flat about ½ cm thick not too thin.

Heat a roti pan or flat pan like an omelette pan or skillet on medium high heat. Turn the roti when one side has some dots which will take a minute or two, press it with a flat spoon it will puff up. Then flip and cook the other side. Keep the rotis on top of each roti and cover with foil.

Another variation is to flatten the dough, put some butter and a little bit of sugar. Roll it into a cone then make a ball and flatten the roti again. This is the basic roti where many variations can be done like adding a filling of potatoes or dhal and flatten it this might need some oil in the pan.

I have updated the post, thank you for the questions. It is easier to make the flatbread over the stove so I haven't used the oven.

Roti filled with curry

This is curry roti filled with fish filling it is an easy snack could even be a meal.

for the roti

3 cups all purpose flour

1 to 2 tbsp margarine optional

1 tsp salt

water to knead the dough

oil to soak the rotis

Knead the flour with margarine and salt using water to make the dough. Divide the dough into small balls and soak it in the oil for a few hours.

Roll the soaked dough thin. Then put the filling close it into any preferred shape. Put it in a hot griddle or fry in a pan in medium heat with some oil.

Cook the roti by turning all the sides to make sure it is cooked and is golden brown.

Steamed bun

Steamed bun dough

2 cups flour

1/4 tsp baking powder optional

1/2 tbsp yeast

1 tbsp sugar

1/2 tsp salt

1 tbsp butter

water

Combine yeast and sugar in warm water. When the mixture froths add all the ingredients and knead to a smooth dough. Leave the dough 1/2 hour.

Make small balls, roll it thin and put the cooled filling. Using your fingers bring the dough together pinching the centre.

Place the buns about 2 inches apart and steam for about 10 minutes in a steamer lined with banana leaf, wax paper or cabbage leaves. The buns are cooked if it has become big and the colour has changed. I use a food steamer, steamer over the stove and sometimes the steamer in a rice cooker. Serve it hot on it is own or with hot sauce.

Filling

1 cup vegetables such as carrots, sprouts, cabbages chop or grate small

1/4 cup chicken, meat or shrimp cooked cut small optional

1 tbsp oil

1 tbsp soya sauce

1/4 tsp chillie powder

Marinate the vegetables in soya sauce and chillie powder. Heat oil and stir fry. Cool before filling buns.

Pages

Italian bread

Avocado roti

Dal roti

Meat pita sandwich and tzatziki sauce

Keema stuffed parata

French toast

Puri

Layered pastry

Batura served with curry

Kothuroti (Roti, vegetable and meat)

Tortillas

Coconut roti

Whole wheat flatbread Atta roti

Roti filled with curry

Steamed bun

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