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Tag Archives: Bread

Gorgeous Herb flavored Naan

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Gorgeous Herb flavored Naan

How one video can change your naan!

The layered flavors of stuffed naan

The layered flavors of stuffed naan

I saw, I made and I conquered my naan bread recipe. Jokes apart, this is a great recipe. I just tweaked a bit and used our mildly spiced Indian palate-pleasing paneer stuffing inside.

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Marbled Chocona Bread

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Well, what’s in a name?

A brunch is not a brunch without banana bread!

Soft and moist banana bread dotted with chocolate chips and chocolate swirls.



A lovely loaf of bread

A lovely loaf of bread

Fresh from the oven

Fresh from the oven

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Naan e taftoon: Persian Bread

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Naan e taftoon: Persian Bread

I was so taken in by this exotic sounding name that I had to try. After researching for a number of naan e taftoon recipes, I settled for a recipe at Aashpazi .

The bread or naan e taftoon is easy to make.  The recipe is just perfect, fuss-free and results in oh, so delicious and melt in the mouth naans. I was truly impressed.

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The best part of this recipe is that you can easily make it in your frying pan/griddle.


1 2/3 cup flour

1/2 tsp Yeast

1 tsp Sugar

1/4 tsp Salt (as you prefer)

1 tbsp olive oil

Nigella Seeds, sesame seeds  or poppy seeds for sprinkling on naan.

2 naan e taftoon

naan 3

4 naan



Dissolve yeast in 1 cup of warm water. Wait for 10 minutes for it to froth.

In another bowl, take flour, sugar, salt, oil and knead with yeast mixture.

Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.

Cover with a cling wrap/wet cloth and let it rest for about 40 minutes.

Preheat a griddle/pan over medium heat.

Take a fist full of the dough.

Roll the dough ball out quite thinly, ideally in a rectangular shape. Sprinkle over your chosen topping and press into the surface of the dough.

Place the naan onto the hot  pan until lightly browned.

Flip the bread. Cook on both sides.


Eat it warm.

The bread is generally eaten with kebabs, but I served it with cottage cheese bhurji ( cottage cheese with capsicum , tomatoes and bell pepper).

The end result was so good that I have decided to make pita bread from the same recipe. This delicious naan can also be used as a wrap.

Click here for the original source.

Warning: Please  do not use poppy seeds if you live in the Middle East.

Jalapeno Focaccia

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Jalapeno Focaccia

This is a delicious Italian flat bread flavored with olive oil and salt and topped with rosemary, olives,cherry tomatoes,  jalapenos and oregano.

Focaccia 1


7 gms sachet dried yeast

1 cup warm water

1 tsp caster sugar

2 tbsp olive oil

3- 3¼ cups plain flour

1 tbsp full cream

1 tbsp full cream milk powder

½ tsp salt


1 tbsp olive oil

2 garlic cloves crushed

12 black olives

2 Jalapeno peppers, sliced and seeded

4 cherry tomatoes, sliced

Fresh rosemary sprigs

1 tsp dried oregano

1 tsp coarse sea salt

Focaccia 2


Brush a 28×18 cm rectangular tin with oil.

Combine yeast, water and sugar in a large bowl, stir to dissolve the yeast.

Cover with a plastic wrap and leave it in a warm place until frothy. (Approximately 10 minutes, then add oil.)

Sift 3 cups of flour, milk powder and salt into yeast mixture. Make soft dough. You may need to add the reserved flour to get the right consistency.

Knead 10 minutes until dough is smooth and elastic.

Brush with oil and cover. Let it stand for 1 hour.

Punch down the dough and knead for 1 minute.

Roll into a rectangle and place in the prepared pan.

Cover with the plastic wrap and leave to rise in a warm place for 20 minutes.

Using the handle of a wooden spoon, press dough all over at regular intervals to form 1-inch deep indents.

Cover with plastic wrap and set aside for 20 minutes.

To make topping

Brush combined olive oil and garlic over surface. Top with olives, tomatoes,  peppers and rosemary sprigs, sprinkle with oregano and salt.

Pre heat oven to 180 degree C and bake for 20 minutes, until golden and crisp.

Cut into large squares and serve warm.

Focaccia 3

You can also sprinkle about ½ cup cheddar cheese before baking.

You can also bake it in a round cake tin. I got this idea after reading an article by Chef Nancy Silverton in the LA Times.

Makes 1 loaf

Note: Best eaten on the day of baking.

Source: Adapted from  my favorite  book Classic Essential Bread and Buns, which I bought in the nineties and I keep coming back to it ever so often.


Marvelous Moroccan Stuffed Bread

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Marvelous Moroccan Stuffed Bread

Love the Moroccan bread? Make some at home instead of getting at the local bakala or standing in the baking aisle of your supermarket.

The bread is undeniably rich with flavor and satisfying texture. I recently tested this recipe in my kitchen and was quite satisfied with the result. The recipe is great for a novice cook too.



For the bread

1 cup all purpose flour

¼ cup bran

Salt 1 tsp.

Olive oil 2 tbsp.

Yeast 1 pkt /7 gms

½ cup warm water

1 tsp. sugar

For the filling

Half onion, chopped

8 olives, sliced

4 cloves garlic, slivers


Onion-garlic salt

1 green chilly, /hot jalapeno, seeds removed and chopped

1 tsp. paprika

1 tbsp. olive oil


1 tbsp. Sesame seeds

1 tbsp. Zaatar

1 tbsp. Sunflower seeds

1 egg yolk



To make the dough, add sugar to ¼ cup warm water, dissolve and then add yeast. Stir once and let it froth for 10 minutes, or alternatively, take flour, salt, and sugar in a bowl. Add 2 tbsp. oil, dry active yeast and warm water to knead smooth dough. Keep kneading for at least 10 minutes until you get nice smooth dough.


Divide the dough into 4 balls,

Sprinkle some flour/bran and place the balls, cover with a cloth and leave side for 10 minutes.



In the meantime, prepare your stuffing by sautéing onion, garlic; add olives, parsley and the spices.

Let it cool. Divide the filling into 4 portions.



Roll one round into a circle, stuff with the filling and just flatten it with your palm. Repeat.


Place the stuffed circles on a greased tray. Make diamond shape markings on the surface with a knife, but do not go deep.


Brush with beaten egg yolk. Sprinkle sesame, Zaatar, and sunflower seeds. Let it stand for about one hour.


Preheat your oven to 430 degrees F or 225 degrees C.

Bake for 20 minutes. Halfway, turn the tray and bake till brown on top.


Cut into wedges and serve warm with butter.


The recipe yields 4 small loaves.

(Adapted from Moroccan Food )

Of healthy breakfast and a ‘Rye’ full of bliss

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Of healthy breakfast and a ‘Rye’ full of bliss

Baking bread at home? Well, it’s not an impossible feat!

Oh, I seem to have been hit by a baking bug… I can’t stop baking. This week, I  experimented with baking rye bread at home and was quite happy with the final outcome. The bread was full of robust taste and texture with a crisp crust.

You can serve it with chipotle mayo/cream cheese, lettuce, tomato and cheese or simply some good old marmalade! Rye is readily available in India and is known as Ragi.



1 pkt yeast

¼ cup warm water

1 tbsp. brown sugar, heaped

1 tsp. salt

1 tbsp. cocoa

3 tbsp. oil

1-cup rye flour

1 ½ cup all-purpose flour

1 tbsp. flax seeds, soaked and drained

1 tbsp. sesame, black/white mix

1 tbsp. pumpkin seeds

1 tbsp. sunflower seeds

1 tbsp. caraway seeds

Feel free to vary the combination and adjust the amount

Reserve 1 tbsp. of this combination for topping

Corn meal for dusting.


Use a wooden spoon to stir the mixture until well combined, and then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.


Brush a large bowl with oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove, until the dough has almost doubled in size.

Punch down the center of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.





Prepare yeast mixture with 1 tbsp. of yeast in ¼ cup of warm water. Stir lightly once and let it froth for 10 minutes.

Put the flours into a warm bowl with the dry ingredients, oil, and salt, and mix well.

Mix the ingredients with yeast liquid to form a sticky dough, and then tip on to a floured board or work surface.

Form the dough into a ball, and then knead for a good 10 minutes.

Lightly oil the bowl then return the dough to it, cover with damp tea cloth/plastic wrap, then set aside in a warm, draught-free place until it doubles in size, about 1 ½ hour.

Remove the dough from the bowl, place on a lightly floured board and knead again, for about 5 minutes. Push the dough away from you using the heel of one hand to stetch it, then pull it towards you using your fingertips, rolling it back into a rough ball. The dough is ready when it springs back to the touch. This pull and push process is very essential to get a good quality bread.

At this stage, I tend to tap/hit the dough with my rolling pin. It’s called punching for no reason. The process incorporates air into the dough, and is also a good exercise on kitchen-anger management.

Shape dough into a loaf, sprinkle the topping, and place in the greased /dusted pan. Cover with a damp cloth.

Let the dough rise for a further 60 minutes.

Set the oven at 180 C. Bake until lightly brown, and crisp on top, about 30 to 35 minutes.

Remove from the oven, leave for 10 minutes in the pan, then lift out and leave to cool on a rack before slicing.

Yields one loaf, 12 slices.

I served it with a bowl of lentil soup, rosemary-caraway potatoes, caramelized onion, cheese slices and grilled tomatoes with feta cheese.

My verdict…nothing tastes more delicious than freshly baked bread at home.

(Recipe adapted from Taste of Home)

Click here for the original link.

Read here about the health advantages eating of rye grain.

Cranberry-Orange, Walnut and Oats Bread

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Cranberry-Orange, Walnut and Oats Bread

There’s nothing so welcoming as the aroma of freshly baking bread at home, more so when it is a cheerful cranberry bread. But it is difficult to convince my 82-year-old mother.

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The phone rings! It’s my mother. She wants to know “ What are you cooking for lunch?” “Moroccan bread,” I reply.

The phone rings again the next day at dinner time. It’s my mother again. She demands to know.” What are you cooking for dinner tonight?

“It’s Rye bread with grilled tomatoes, salad and lentil soup.” I thought she would be impressed, but no!

The phone rings again the third day at breakfast time. “What are you cooking for breakfast?”

“Ma, it’s cranberry, orange, walnut and oats bread.” I reply enthusiastically.

She doesn’t sound  very happy. She is convinced that Chapattis are the queens of all breads and her daughter must stay true to her chapatti lineage!

But mother dear… bread making is so addictive!

She drops her guard and asks, if baking bread at home is difficult?

To you all, and my mother dear, I just want to proclaim, “Making bread at home is as simple as 1-2-3-4!”

Knead, rise, shape and bake!

Why not give it a try? You’ll see that it’s easier than you thought to make bread at home. Here is recipe for a delicious and tantalizing breakfast treat that can be enjoyed anytime of the year.

Cranberries add beautiful hues and walnuts a subtle crunch and orange zest adds a delicious burst of flavors compounded with orange- saffron butter spread.




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For the dough

1 ½ cups all-purpose flour (+2 tb sp extra)

½ cup quick cooking oats

1 tbsp. brown sugar

½ tsp. salt

1 ½ tbsp. oil

1 tbsp. yogurt

2 tbsp. Orange juice (fresh)

1 tsp. orange zest

Yeast liquid

1 tbsp. (7 gms sachet) yeast

1 ¼ cup warm water

Orange saffron butter

3 tbsp. butter/margarine

1 tsp. orange zest

¼ tsp. orange juice

1 tsp. honey

Few strands of saffron

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Put the flour, oats, sugar, and salt in the large bowl and  whisk  well.

Put the oil and orange zest in a small bowl and use the mixer or a spoon to combine until well blended. Add the yogurt, orange juice and mix well.

Pour the wet ingredients into the dry ingredients and mix until just moistened.

Add a sachet of yeast to ¼ cup of warm water and let stand for 10 minutes. Add the prepared yeast liquid to the dough mix and stir.

Fold in the cranberries and walnuts. Knead well. If you find the dough too sticky, add that reserved 2 tbsp. of flour. Lastly, smear your hands with a bit of oil and shape the dough into a ball. Cover the bowl with a damp cloth and let it rise for about 1½ hours.

Spray the loaf pan with cooking spray.

Once it has risen, place it into the prepared pan. Sprinkle some more chopped walnuts and cranberries on top of the batter. Cover with a damp cloth.

Leave to rest for about an hour or until it doubles in size.

Preheat the oven.

Bake at 177 degree C for 30 Minutes or so until bread is golden brown and pulls away from the sides of the pan.

Cool in the pan for 5 minutes, then turn the loaf out onto the cooling rack and let it cool further.

Makes 1 loaf.

Slice and serve with orange butter.