Basic Stuffed Griddle Fried Breads Recipes

BASIC GRIDDLE-FRIED BREADS

Steps:

• 1. Place the 2 cups flour in a mixing bowl, add 3/4 cup water or yogurt, and mix with your clean fingers in round circular motions, until it starts to gather. (Add 1 to 2 tablespoons more flour if the dough seems sticky, or some water if it seems too firm.) 2. Knead for about a minute, pressing your knuckles lightly into the dough, spreading the dough outward, then gathering the ends together toward the center with your fingers. Push down the center, then repeat pressing the gathering a few times until you have a soft and pliable dough that does not stick to the fingers. Cover and let it rest at least 1 and up to 4 hours at room temperature. (This allows the wheat gluten to develop.) If keeping for a longer period, refrigerate the dough.3. Preheat the tava or griddle over medium-high heat until a sprinkling of the flour immediately turns dark brown. Wipe off the flour and proceed. While the tava is heating, with lightly oiled hands divide the dough into 10 to 12 round balls (depending on the size of the parantha you like.) Cover with foil to prevent drying.4. Working with each ball of dough separately, place in bowl with the dry flour, flatten it with your fingertips, and coat well with the dry flour. Transfer to a cutting board or any other clean flat surface and, with a rolling pin, roll into a 6- to 7-inch circle of uniform thickness. (If the dough sticks to the rolling surface, dust with more flour.) Baste the top of the dough with ghee and fold into a triangle, square, or circle, as per the directions, Shaping Paranthas: To Make a Layered Triangle (see INFORMATION AND SPECIAL TECHNIQUES).5. Place the rolled parantha on the hot tava or griddle. Turn over when it is slightly cooked and dotted with tiny golden spots on the bottom, about 1 minute. When the other side is covered with larger brown dots, turn it over, and brush lightly with oil. Flip it over again and fry the oiled side about 30 seconds. Similarly, baste and fry the other side another 30 seconds. There should be a total of 4 turns.6. Remove from the griddle and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BASIC STUFFED GRIDDLE-FRIED BREADS

Steps:

• 1. Prepare the stuffing. Prepare the dough. Heat the tava or griddle over medium-high heat until a sprinkling of flour immediately turns dark brown. Wipe off the flour and proceed. While the tava is heating, with lightly oiled clean hands, divide the dough equally into 10 to 12 balls and cover with foil to prevent drying. Divide it into 10 to 12 portions, about 3 to 4 tablespoons each.2. Working with each ball of dough separately, transfer to the bowl with the dry flour, press lightly to form a disc, coat generously with dry flour, and roll into a 4- to 5- inch circle. Place the stuffing in the center. Bring the edges together, pinch to seal, then shape into a ball once again.3. Flatten and coat this stuffed ball with flour and roll it into a 7- to 8-inch circle of even thickness. As you roll, keep turning and dusting the dough with flour or it may stick to the rolling surface. If the stuffing has excess moisture, the paranthas may develop tiny (or large) holes as they stretch while rolling. If that happens, seal the holes by putting a little dry flour over them (or by pinching them together).4. Place the rolled parantha on the hot tava. Turn it over when it is slightly cooked and dotted with tiny golden spots on the bottom, and 1 minute. When the other side is covered with larger brown dots, turn it over and brush lightly with oil. Flip it over again and fry the oiled side about 30 seconds. Similarly, baste and fry the other side another 30 seconds. Similarly, baste and fry the other side another 30 seconds. There should be a total of 4 turns. Remove from the griddle and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SOUTH AFRICAN TRADITIONAL VETKOEK (FRIED BREAD)

Steps:

• Mix lukewarm water, sugar, and yeast in a small bowl. Let stand until yeast softens and begins to bubble slightly, about 5 minutes.
• Sift flour and salt together in a large bowl.
• Pour water mixture over flour mixture and knead until dough is smooth and elastic, 5 to 7 minutes. Cover bowl with clean cloth and let dough rise until until doubled in volume, about 45 minutes.
• Pinch off a piece of dough about the size of a tennis ball; roll until smooth. Flatten ball of dough until it is the size of palm; set aside on a floured work surface. Repeat with remaining dough.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry flattened pieces of dough in the hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side.

FRY BREAD I

Steps:

• Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
• Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.