Griddle Fried Legume Breads Recipes

GRIDDLE-FRIED LEAVENED BREADS

Steps:

• 1. In a small bowl, mix the yeast and sugar in the water and set aside until frothy, 5 to 7 minutes.2. Place the flour, salt, and black pepper in a food processor and process until mixed. With the motor running, slowly add the yeast mixture, then the yogurt, through the feeder tube until the flour gathers into a ball and the sides of the work bowl look clean, about 1 minute. (If the dough seems too sticky, add some more dry flour through the feeder tube.) Transfer to a large bowl, cover with plastic wrap or the lid of the bowl, and place in a warm draft-free spot until it doubles in volume, at least 4 and up to 12 hours.3. With lightly oiled hands, divide the dough equally into 8 to 10 balls and cover with foil to prevent drying. 4. Preheat a 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, working with each ball separately, press into a flat disc in a bowl or pie tin with dry flour, and coat completely with flour. With a rolling pin, on a cutting board or any clean flat work surface, roll each disc into 6- to 7 -inch circles.5. Place the discs 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.

FRYING PAN BREAD (SKILLET FLATBREAD) - NO YEAST

Steps:

• Add the dry ingredients (i.e. flour, salt, sugar, baking powder & herbs) to a large mixing bowl. Mix dry ingredients together. This helps to spread out the baking powder and prevents small pockets of baking powder being found in the finished bread.
• Soften butter in a microwave.
• Add wet ingredients (i.e. milk and melted butter) to the mixing bowl. Stir thoroughly with a large spoon.
• Use your hands to knead the dough together for 1 or 2 minutes in order to create a nice ball of dough.
• Sprinkle some flour on a cutting board in order to prevent the dough sticking to the cutting board (when you roll out the dough).
• Place the dough of the cutting board.
• Sprinkle a small amount of flour on top of the dough (in order to prevent the dough sticking to the rolling pin).
• Use a rolling pin to roll the dough flat. The dough should be no more than 1/8 inch high.
• Use a large cookie cutter (or small cake ring) to create circular flatbreads. Or cut the dough with a knife diagonally & vertically (in a tic-tac-toe fashion) in order to create square flatbreads. Use tips below for more information on shaping the skillet flatbread.
• Add 1 or 2 tablespoons of oil or butter to a frying pan.
• Heat the frying pan with low/medium heat (halfway between the low and medium setting on your range dial).
• Place the flatbread dough in to the frying pan. The amount of flatbread that can fit in your frying pan depends on the size of the frying pan & flatbreads.
• Flip all of the flatbreads in the pan every minute in order to prevent burning. Remove the flatbreads from the frying pan when golden brown on both sides. It should take only 2-4 minutes to fry each batch of flatbread (so you need to watch the frying pan carefully... don't step away from the pan or they will burn).
• Add another 1 or 2 tablespoons of oil or butter to the frying pan when you fry a new batch of flatbreads.
• Place the skillet flatbread on a wire cooling rack.
• Serve while still warm.
• Please read the tips section below for extra information on how to make this recipe successfully.

* BREADS AND CREPES

Steps:

• SIMPLE GRIDDLE BREADS Basic Whole-Wheat Dough Whole-Wheat Griddle Breads Multi-Flour Griddle BreadsGRIDDLE-FRIED BREADS (PARANTHAS) Basic Griddle- Fried Breads Griddle-Fried Oat Breads with Ajwain Seeds Griddle-Fried Legume Breads Griddle-Fried Spinach and Red Bell Pepper Breads My Healthy Griddle-Fried Mashed Potato Breads. Griddle- Fried Layered Mint, Ajwain, and Black Pepper Breads Griddle- Fried Layered Green Chile Pepper Breads Griddle-Fried Flaky Onion Breads Griddle- Fried Mughlai Breads with Almonds and Poppy SeedsSTUFFED GRIDDLE-FRIED FLATBREADS Basic Stuffed Griddle-Fried Breads Potato Parantha Stuffing Cauliflower Parantha Stuffing Daikon Radish Parantha Stuffing Paneer Cheese Parantha Stuffing Ground Lamb Parantha Stuffing Sweet Jaggery-Stuffed ParanthasPUFFED DEEP-FRIED BREADS (POORIYAN) Basic Deep-Fried Puffed Breads Deep-Fried Puffed Breads with Ajwain Seeds Deep-Fried Puffed Breads with Mint (or Fenugreek) Deep-Fried Puffed Breads with Fresh Spinach Deep-Fried Stuffed Puffed Breads Deep-Fried Sweet Saffron Puffed Breads Deep-Fried Bengali-Style Flour Breads Deep-Fried Leavened Flour BreadsOVEN-GRILLED NAAN AND OTHER BREADS Basic Oven-Grilled Leavened Breads Oven-Grilled Garlic and Turmeric Breads Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds Oven-Grilled Breads with Dried Herbs and Spices Stuffed Pepper Jack Cheese Oven-Grilled Breads Oven-Grilled Tofu Breads Baked Semolina BreadsSPECIAL BREADS Punjabi Griddle-Fried White Corn Breads Griddle-Fried Chickpea Flour Breads Griddle-Fried Leavened Breads Griddle-Cooked Flour and Potato Bread for Spicy Wraps Griddle-Fried Millet Breads with Potatoes Griddle-Fried Sorghum Breads with Onions Griddle-Fried Gujarati Fenugreek Breads Griddle-Fried Opo Squash Breads Basic Rajasthani Rolls Potato Stuffed Baati Rolls Rolls with Oat Bran and Fresh MintCREPES AND PANCAKES Basic South Indian Rice and Bean Crepes Semolina Crepes Stuffed South Indian Crepes Rama's Sweet Crepes Crispy Chickpea Flour Crepes Traditional Lentil Pancakes Yellow Mung Bean Pancakes Stuffed Mung Bean Pancake Rolls Rice Flour Pancakes with Carrots Semolina Pancakes with Tomatoes and Bell PeppersFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRIDDLED FLATBREADS

Steps:

• Tip the flours into a food processor. Add the yeast, sugar and 1tsp salt, then mix well. Pour in 350ml warm water and the oil, then process to a soft dough. Mix for 1 min, then leave until doubled in size, about 1 hour.
• Pulse the dough a couple of times just to knock out the air, then tip onto a floured surface. Cut the dough in half and roll out one half to a rectangle about 20 x 40cm. Trim the edges using a large sharp knife, then cut into eight 10cm squares. Line a large tray or two baking sheets with non-stick paper and arrange the bread rectangles over the tray in one layer. Repeat with the other half of the dough. Leave in a warm place for about 30 mins until the dough is just starting to rise.
• Place bread directly onto the BBQ racks and cook for a couple of mins until they puff up, then flip over and cook on the other side. Tip into a basket and serve with the dips.

BAKED SEMOLINA BREADS

Steps:

• 1. For the dough, dissolve the yeast and sugar in warm water in a small bowl and set aside until frothy, about 5 minutes. Mix in the yogurt.2. Place the semolina, flour, butter, and salt in a food processor and process until mixed. With the motor running, pour the yeast mixture into the work bowl in a thin stream and process until the flour gathers into a ball and the sides of the processor are clean. (If the dough seems too sticky, add some more flour through the feeder tube, or add some more yogurt if the dough is dry and hard).3. Transfer to a large bowl, cover with plastic wrap or the lid of the bowl, and place in a warm draft-free spot until it doubles in volume, 3 to 4 hours. (This allows the yeast to ferment and multiply, causing the dough to rise.) If keeping for a longer period, refrigerate the dough.4. Lightly grease 2 or 3 large baking trays. Preheat the oven to the lowest setting, about 10 minutes, then turn it off. Then, with lightly oiled clean hands, divide the dough equally into 10 to 12 balls and cover with foil to prevent drying. Working with each ball of dough separately, place in the 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 5- to 6-inch circle and place on the baking trays. (If the dough sticks to the rolling surface, dust with more flour.)5. With a basting brush or your fingers, lightly baste the top surface of each bread with water. (This prevents them from drying out.) Cover with foil and place the trays in the turned-off oven to rise once more, about 1 hour.6. Remove the baking trays and preheat the oven to 350°F. Bake until the kulcha breads are still white, but firm, about 10 minutes. They should not brown. Serve.VARIATION: Like other Indian breads, kulchas are also made with various stuffings. All the Parantha Stuffings, Category Stuffed Griddle-Fried Flatbreads, can be used.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SEMOLINA CREPES

Steps:

• 1. In a medium bowl mix together the semolina, rice flour, all-purpose flour, yogurt, 1 cup water, and salt and set aside until the semolina absorbs all the water, about 30 minutes.2. Mix in the remaining ingredients and whisk for a few seconds, adding enough of the remaining water to make a thin batter of pouring consistency. (If the batter becomes too thin, mix in some rice flour.)3. To make the dosa, heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil. Using a metal soup ladle, pour about 1/2 cup of batter onto the hot tava and spread it evenly into a 6- to 7-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle.4. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops over the top and cook until the bottom takes on a rich golden hue, about 15 seconds. Turn over once and cook until the other side is barely golden, about 30 seconds. Repeat with remaining batter. Serve as is, or fill in some dry-cooked vegetables or meats and transform it into a Stuffed South Indian Crepe (see Breads and Crepes).From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRIDDLE-FRIED LEGUME BREADS

Steps:

• 1. Place all the ingredients except the dal in a medium bowl and mix well with your clean fingers. Add 2/3 cup dal and stir in round circular motions until it starts to gather into a dough. (Add 1 or 2 tablespoons more flour if the dough seems sticky, or some water if it seems to 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 and gathering a few times until you have a soft and pliable dough that does not stick to your fingers. If, while kneading, the dough sticks to your hands, put a little oil or water on them.3. Cover with plastic wrap or the lid of the bowl and set aside at least 1 and up to 4 hours. (This allows the wheat gluten to develop.) If keeping for a longer period, refrigerate the dough.4. 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.5. 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).6. 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.7. 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.