Archive for the ‘bread’ Category

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stovetop pita bread

January 14, 2013
440 grams bread flour (1.9 cups)
264 grams warm water (1.1 cups) (80 F.)
9 grams salt
8 grams instant dry yeast 
 
Line a baking sheet with parchment paper and generously flour it, set aside. Mix all the ingredients in the bowl of a mixer fitted with the dough hook attachment. Mix on low speed for 2 minutes or until the dough comes together. Turn the mixer to medium speed and mix for 8 minutes or until the dough turns smooth and cleans out the bowl. It should not be sticky. Turn the dough into a working surface and knead the dough with your hands for a minute more. Divide the dough into 75 grams pieces and roll into balls. Cover with a clean kitchen towel and let the dough relax for 10 minutes. Roll out the dough into a 1/4-inch thick circle and place it on to the prepared trays. Cover with plastic film and let it proof for 40 minutes. When ready, heat up a pan (I used a crepe pan but a cast iron pan will work great too) and lightly oil it with olive oil. Cook the pita for a couple of minutes on each side. Wrap the warm bread in a large kitchen towel to keep the bread soft until ready to eat.
 
Note: Be really careful when handling the already proofed dough as it can affect the “puffing” process if the dough is pulled.
 
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from delicious shots

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gluten-free all-purpose flour blend

December 6, 2012

25% brown rice flour
20% white rice flour

15% whole grain and pulse flour blend
like
buckwheat (my personal favorite!)
oat
corn (corn flour is finer than grits and sometimes called masa harina)
with a little (optional)
chickpea
crushed almond or other nut meal
teff
soybean
water chestnut flour
acorn flour
or whatever you have around
(the trick is a variety – a pinch of each keeps it from tasting too heavy.)

40% starch blend
potato
corn
tapioca

with a teaspoon or two of xanthan gum and powdered coconut

for light baked goods like fluffy cakes, decrease whole grains and increase the others.

for healthier baked goods, cut down on the starch and bump up the whole grain flour. replace the white rice flour with sorghum, millet, quinoa, or other grain flours.

of course, any flours or starches are fair game. experiment!

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namak paar (potato rice crackers)

November 8, 2012

gluten free, vegan, awesome diwali crackers

bake or fry ’em

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1 small potato – boiled, peeled and mashed. About 1/4 cup
1/4 cup Brown Rice flour
1/4 teaspoon salt
1/4 teaspoon Coarsely ground Black pepper
1/2 teaspoon Carom seeds(ajwain) or cumin seeds
a generous pinch of turmeric powder
a generous pinch of baking powder
1 teaspoon extra virgin olive oil (Optional)
2-3 teaspoons water

Method:
Mash the potato. Add oil if using and mix it in.
Mix rice flour, salt, spices, baking powder and add to the potato and mix it into a crumbly mixture.
Add a teaspoon of water at a time to make a soft dough. I needed only 2 teaspoons.
Water needed will depend on the moisture content of the potato and flour used.
Let the dough rest for 5 minutes.
Place the dough on parchment and press a bit with your hand.
Dust brown rice flour on top and roll it out with “light” pressure into as thin as possible. (Keep dusting more flour to avoid dough sticking to the rolling pin and breaking apart).
Cut the rolled out dough using pizza cutter into squares or diamonds.
Use a fork to prick a few holes in the dough.
Bake in preheated 370 degrees F for 15 minutes
(or fry ’em)
Take the crackers out, break them apart and bake for another 8-10 minutes until crisp to touch.
Cool and store in airtight container.

from vegan richa

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instant rava dosai

October 30, 2012

delicious crunchy and thin savory pancakes

2 cups rava (semolina)
1/4 cup rice flour
2 tblsp maida (ap flour)
1 cup curd (yogurt or kefir)
2 tsp Jeera (cumin seed) (i subbed ajwain seeds)
one or two finely chopped green chilli pepper
your favorite seasonings (i like garam masala or curry blends in these)
Salt

Mix all the ingredients except jeera & green chillies to make a batter, drizzling water as required until consistency is thinner than pancake batter. Keep covered for 10 mins or more.

Crush jeera and then add to the batter along with everything else.

Heat a tawa (griddle), pref. non-stick. Take a ladle full of the batter & spread it as thin as possible on the tawa. Drizzle some oil on to the sides and let it cook for 2-3 min. Flip; cook 1 minute.

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adapted from ta5tebuds

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i made a few adjustments. first, i added some leftover lentils, which was a horrible idea. it made the batter thick and unmanageably difficult to water down thin enough. don’t add leftover lentils!

the trick with these is to get the batter a little thinner than seems reasonable. that results in paper-thin, crunchy dosai. if holes form immediately when the batter hits the pan, you’ve done it right.

it takes a bit of practice!

good recipe!

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chochoyotes de canela (gf dumplings)

August 4, 2012

gluten-free dumplings for soup, or simmered in mole

‘canela’ is cinnamon – and i think i’ll be tripling the amount that is called for.

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CINNAMON AND CORN MASA DUMPLINGS
Chochoyotes de Canela

1 cup masa harina (corn flour)
3/4 cup water
1 1/2 tbsp lard / shortening
1/4 tsp ground cinnamon
1 tsp kosher or sea salt, or to taste
1/2 tsp sugar

Mix the corn masa flour with water and knead until the dough is smooth and has no lumps, about a minute. Add the lard, cinnamon, sugar and salt and mix until it is well incorporated.

Make little balls of about 1 inch with your hands. Using your little finger, make a dip in the middle of the dumpling. One by one add them to the simmering sauce, mole or soup that they will be cooked in. It will take about 10 to 15 minutes for the chochoyotes to be fully cooked.

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edit
it seemed to take forever for them to boil in the mole, but they did cook! they weren’t bad, but definitely had a dumpling-like consistency. i wonder if a pinch of baking soda, although not authentically pre-columbian, would fluff them up a bit. i’ll tweak this a bit next time i make it with a little more seasoning and a little bit of a leavening agent and see what happens!

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instant oats dosa

April 13, 2012

Quick cook oats 3/4 cup
Rice flour 1/2 cup
Sooji or wheat flour 1/4 cup
Green chilli 1 no, chopped
Coriander leaves chopped 1 tblsp
Ginger chopped 1 tsp
Cumin seeds/jeera 1 tsp
Pepper 1 tsp
Onion 1,chopped
Salt as needed
Water as needed

Method:

Make a thin batter of the all the ingredients except onion.

Heat dosa pan and sprinkle the onions and then pour the batter to make dosa. Sprinkle little oil. Cook in medium flame and no need to flip, when the dosa becomes golden brown, take out and transfer to the serving plate.

Notes:
You can omit onion and just make it plain oats dosa.
You can also mix the onion with the batter itself.
The consistency should be watery as we do for rawa dosa. Or you can make thick batter and make thick dosas as well.
Since we dont add much oil and oats have a dry texture,better eat it dunked in sambhar or chutney.

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taken from Rak’s kitchen

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Balep Korkun (central Tibetan flatbread)

April 8, 2012

Tibetans make so many kinds of bread, and different areas make unique styles. This recipe shows you how to make Central Tibetan style bread, a kind of flatbread called Balep Korkun.

+ Two cups of all-purpose flour (Any kind of flour is okay, like wheat, all-purpose, or self-rising. If you use all-purpose flour, you will need some baking powder.)
+ One tablespoon of baking powder
+ One cup of water

For the simplest version of this bread, mix the flour and a little water very well by hand and keep adding water until you can make a smooth ball of dough. Then knead the dough very well until the dough is flexible. When you have finished kneading the dough, separate it into four pieces and roll them into ball shapes. Then leave the dough balls in a container with a lid on for fifteen to twenty minutes. After that, place one of the ball shapes on a flat surface and roll it out with a rolling pin, making a flat, round shape about 1/2″ to 3/4″ high. Repeat with all your dough.

Grease pan. Heat pan to high heat. Turn down the heat to medium, put the bread in the pan and cover it with a lid. Cook fifteen minutes on medium heat. You should turn over the bread every four or five minutes, so both sides of the bread get cooked well.

variation: If you like, you can add a bit of butter, or applesauce to the flour before you begin adding the water, for special flavor.

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taken from Yowangdu, a site about Tibetan culture. a handful of other recipes on there as well.