Recipe Mama

Roti June 24, 2011

Filed under: bread,Extras & Side Dishes — obsidian @ 9:53 am

This is a pan cooked flat bread that goes nicely with curry.  I got the basic guide from watching this YouTube video, which I suggest you watch!

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This recipe makes 8 roti.

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Mix together 1 cup plain white flour, half a cup of water, about 2 tsp oil, a pinch of salt and if you like a pinch of turmeric, a pinch of cumin and a pinch of corriander.  Mix this together and knead it until it’s smooth (I use a spatula, so I can sort of knead it in the bowl without getting my hands sticky).  Set aside for a few minutes, then turn out onto a floured surface and cut it into 8 sections.

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Roll each section into a ball, coat well with flour and roll out until thin.  It should make a sort of side-plate size rough circle.  Put that into a dry frypan, and heat until you can see brown spots forming on the under side.  Flip the roti over and cook that side until brown spots form.  I then flip over and redo each side again for a minute or less, – sometimes they puff a bit, sometimes not.  Flip onto a plate and give a light brush with melted butter (I add some garlic to my melted butter).  Then cook the next roti and put it on the one you just made.  You can butter both sides or just one if you prefer.

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It’ll probably take about 15 mins to make all 8 (If I start when I put my rice cooker on for the rice, I finish when the rice does – which is 15 mins), so the bottom one will have cooled by the time you’re done, but if you time it right, you can enjoy the top ones with your curry while they are still warm (or you could put them in the oven on a lot temp to keep warm while you serve)

 

Bread August 10, 2009

Filed under: bread,Extras & Side Dishes — obsidian @ 12:11 am
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Ingredients:
2 cups warm water
2 tb dried yeast
2 tb sugar
2 tb olive oil
1 tsp salt
1 cup wholemeal plain flour
3 cups bread flour (or plain flour)
1 cup wholegrain mix (see note)

Method:
Pour the water into a large bowl. I actually boil the kettle while I get everything organised and use 1 cup boiling water and 1 cup cold tap water to make water that is warm. The bread recipe I use suggests using hot tap water but you should never consume water from the hot tap!).  Sprinkle the yeast and sugar into this, give it a stir and leave it for 10 mins.

Then stir in the wholemeal flour, the oil and salt. Add the wholegrain mix and the remaining flour, a cup at a time, mixing well. Turn this out onto a floured bench and knead for 10 mins. You will need to add more flour as it gets sticky.  Then lightly oil the bowl you mixed it in, and the surface of the bread, cover the bowl with plastic wrap (I use one of those shower-cap looking things), and put it somewhere warm to rise for an hour. After an hour, knead it again. Then put it into a breadtin and cover it again, leaving it in the warm place to rise for half an hour.  (I use the top of our heater, which is nice and warm, you could turn the oven onto as low as it will go and leave the door open a bit if you have nowhere else warm to put it).  Once risen, slash the top (this apparently lets it rise better), and you could sprinkle it with sesame or poppy seeds if you wish, or some wholegrains.  Bake at 180ºC for about 30 mins, until the bread is browned and sounds hollow.

You aren’t supposed to cut into warm bread because it can ruin the texture, but it’s so damned hard not to!!!  if you like warm fresh bread (and who doesn’t!), you can do what we sometimes do, and use a smaller loaf tin for the loaf of bread (since it goes stale fairly quickly anyway, if you don’t use bread that much it’s a waste making a whole loaf), and make a couple of extra small loaves using teeny loaf tins, so we can eat the small loaves when they come out of the oven – because you have to test your bread worked…. yes indeed….quality control or something……several sample tests… just to be sure!…….(with butter slathered on)….. nom nom!

note: I buy a wholegrain mixture for adding to bread, that has rye, barley, corn, linseed and oats in it – and I often use a little over half a cup of this and the rest of the cup of crushed linseeds, or I use a full cup of the wholegrain mix.

recipe from here – http://20yearchallenge.blogspot.com/2008/10/basic-bread-recipe.html

 

Wholegrain Cheese & Ham Rolls August 9, 2009

Filed under: bread,Extras & Side Dishes,For Kids,Lunch,Soups — obsidian @ 11:55 pm
Tags: , ,

cheesehambun

This is a flavoured bread, using this bread recipe as a base.

Ingredients:
2 cups warm water
2 tb dried yeast
2 tb sugar
2 tb olive oil
1 tsp salt
1 cup wholemeal plain flour
3 cups bread flour (or plain flour)
1 cup wholegrain mix (see note)
1 cup grated cheese
1/2 cup finely chopped ham
2 tb chives

Method:
Pour the water into a large bowl. I actually boil the kettle while I get everything organised and use 1 cup boiling water and 1 cup cold tap water to make water that is warm. The bread recipe I use suggests using hot tap water but you should never consume water from the hot tap!). Sprinkle the yeast and sugar into this, give it a stir and leave it for 10 mins.

Then stir in the wholemeal flour, the oil and salt. Add the chives and wholegrain mix. Add the remaining flour, a cup at a time, mixing well. Turn this out onto a floured bench and knead for 10 mins.  You will need to add more flour as it gets sticky.  Then lightly oil the bowl you mixed it in, and the surface of the bread, cover the bowl with plastic wrap (I use one of those shower-cap looking things), and put it somewhere warm to rise for an hour. After an hour, knead it again. Then spread it out and sprinkle the cheese and ham over it, fold and knead it to mix this through. Form into golf-ball sized balls and place them on a baking tray about 1cm apart if you would like a “pull-apart” type loaf, where the buns are connected but you can pull them off… or about 3cm apart for separate ones. You can sprinkle some more ham over the top if you like. Bake at 180ºC for about 15-20 mins, until the bread is browned and sounds hollow.

Goes nicely with soup or for a picnic. If taking on a picnic, try to time it so they come out of the oven just before you leave, then wrap them in a clean teatowel and put them in an insulated container to keep warm.

note: I buy a wholegrain mixture for adding to bread, that has rye, barley, corn, linseed and oats in it – and I often use a little over half a cup of this and the rest of the cup of crushed linseeds, or I use a full cup of the wholegrain mix.