Indian Bread With Courgettes Coriander Recipes

CORIANDER BREAD

Steps:

• Dissolve yeast in warm milk in large bowl. Stir in remaining ingredients except all-purpose flour. Stir in enough all-purpose flour to make dough easy to handle.
• Turn dough onto lightly floured surface. Knead 5 to 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
• Grease bottoms and sides of 2 loaf pans, 9x5x3 inches. Punch down dough; divide in half. Shape each half into a loaf, 8 inches long. Place loaves in pans. Cover and let rise in warm place 40 to 45 minutes or until double.
• Heat oven to 375°F.
• Cut lengthwise slash in top of each loaf. Bake 35 to 40 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pans to wire racks; cool. Store in plastic bag or airtight container at room temperature.

INDIAN CHAPATI BREAD

Steps:

• In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
• Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

GROUND CORIANDER AND CILANTRO FLATBREADS

Steps:

• Sift first 5 ingredients into medium bowl. Stir in cilantro. Add yogurt and stir with fork until small clumps form. Knead mixture in bowl just until dough holds together, adding more flour or yogurt by tablespoonfuls for soft and slightly sticky dough. Turn dough out onto floured surface. Knead just until smooth, about 1 minute. Divide dough into 8 equal pieces.
• Roll each piece into ball, then roll each dough piece out on floured surface to 4 1/2-inch round. Brush large nonstick skillet generously with olive oil; heat over medium heat. Working in batches, add 3 dough rounds to skillet; cook until golden brown and puffed, adjusting heat to medium-high as needed to brown evenly, about 3 minutes per side. Transfer flatbreads to platter; serve warm.

INDIAN BREAD WITH COURGETTES & CORIANDER

Steps:

• Dry fry the cumin seeds for 30-60 seconds in a non-stick pan, tossing constantly until toasted. Remove from heat.
• Wash the courgettes, then trim and grate them on the coarsest side of the grater (unpeeled) into a largish bowl. Tip in both the flours, the ginger, turmeric and coriander, add 1 tsp salt and stir well.
• Pour 11⁄2 tbsp of the oil into the flour mixture and rub it in, then gradually add 4-5 tbsp cold water until the mixture comes together to form a soft dough, a bit wetter than pastry. Tear or cut off 12 equal-sized pieces and shape into balls.
• Dust the work surface and rolling pin with a little extra flour and roll each piece into a thin 14cm round - don't worry if the edges are crinkly.
• Heat a large cast-iron griddle or heavy-based frying pan until very hot. Put one or two breads on the griddle and cook for 2 minutes on one side, patting the edges with a clean soft cloth - this keeps the bread in contact with the heat and helps cook it fast. Turn the breads over and cook for 2 minutes more.
• Drizzle a little oil around the edges of the bread, turn them over again and cook for 30-60 seconds more, then drizzle a few drops of oil on this side. Remove and set aside on a plate. Repeat with the rest of the rounds. (You can make the breads up to 2 hours ahead, then wrap in foil and reheat in a low oven.) Serve hot or cold.

FRESH CORIANDER, GINGER, AND CHILE BREADS

Steps:

• You will need a medium-sized mixing bowl, a large castiron or other heavy griddle, a paper towel, a flat wooden spoon or rubber spatula, and a metal spatula.
• In a medium-sized bowl, mix together the semolina, yogurt, chile, gingerroot, curry leaves, coriander leaves, and salt. Add the water a little at a time, stirring while you pour. When all the water has been added and the batter is smooth, cover the bowl and let the batter rest for approximately one hour.
• To cook the breads, heat a large castiron griddle over medium high heat. Lightly oil the surface of the griddle using a paper towel, and reserve the towel for use between each dosa. When the griddle is hot, pour on one-half cup of the batter. As you pour, move in a circle out from the middle, trying to distribute the batter in as large a circle as possible. Immediately after, use the flat back side of a wooden spoon or rubber spatula to move the batter to cover the gaps, trying again to increase the diameter of the dosa. Try to make a circle 9 to 10 inches in diameter.
• Over a medium high heat, the dosa will cook on its first side for one minute and a half. After it has been cooking for one minute, begin to loosen it from the griddle with a sharp-edged spatula. Coax the dosa, don't force it, as it will come off easily from the griddle when it is ready. When ready, flip to the other side.
• The second side will cook in one and a half to two minutes, depending on the thickness of the dosa and the heat of the griddle. You can check the dosa by simply lifting a corner with your spatula. It should have nicely browned spots, but not nearly as uniformly brown as the first side. When ready, remove to a plate. Before starting the second dosa, rub the surface of the griddle with the oily paper towel, or if it's particularly dry, add a little more oil. Continue cooking until all the dosas have been made (they can be stacked one on top of the other when they finish cooking), or serve immediately as they are made, flapjack-style.

NAAN BREAD WITH GARLIC AND CORIANDER/CILANTRO

Steps:

• Make sure your breadmaker is clean and add the ingredients in the order the manufacturer suggests.
• Mix on the dough setting.
• When ready to cook the naan (just before serving), knead for another 50 strokes and then divide into naans (make them as big or as small as you like).
• Form balls of dough and then flatten into thin ovals (to make this easier, you can wet your hands and use your fingertips to spread the dough across the base of a frying pan).
• Use oil spray to stop them from sticking.
• Preheat a grill/broiler.
• Now put the frying pan on medium heat, letting the naan cook until the bottoms are golden-brown (they will move easily when you shake the pan gently).
• Stick the frying pan under the grill (don't let the plastic handle go under too far!), and let the naans cook until puffed up and golden.
• Serve immediately with hommous, beans, curry or just eat them by themselves.
• Alternatively, you can let them cool and then freeze them.