Bulgur Breads
Chapatis
Fresh Coriander, Ginger, And Chile Breads
A friend sent these to me...she was too timid to post them herself so I am
doing it.
Reggie
* Exported from MasterCook *
Bulgur Breads
Recipe By : Alford and Duguid
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Low Fat Breads
Food Processor
Amount Measure Ingredient -- Preparation Method
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1 1/2 Cups Bulgur -- Fine Or Medium
1 1/2 Teaspoons salt
2 Cups boiling water
1/2 Cup minced onion
2 Cups All-Purpose Flour -- Or
Unbleached Hard White
The dough for this cracker-like unyeasted flatbread is easily mixed
in the food processor. The breads have a wonderful aroma as they bake and a
satisfying savory taste, for the dough is made of full-grain bulgur, with
only a little flour, and flavored with minced onion. The breads bake
quickly in the oven. Bulgur breads go wonderfully with cheese, or strong
flavors. Leave them to dry out and use as crackers, or wrap in a cloth to
keep chewy and supple.
You will need a medium-sized bowl, a food processor (optional), unglazed
quarry tiles to fit on the bottom rack of your oven, and a rolling pin.
Place the bulgur and salt in a food processor, pour the boiling water over,
and stir or process briefly to mix. Let stand for thirty minutes. When you
come back to the bulgur mixture, it will look like the bulgur has totally
absorbed the water. However, proceed by adding 1 cup flour and the minced
onion, and process for 1 minute. The dough should come together into a
large ball as you process. If it doesn't, feel the dough: If it feels dry
and floury, start the processor, add 2 tablespoons warm water and process
for 30 seconds; again if the bulgur and flour still don't come together,
add another 2 tablespoons water and process.
Once a ball of dough forms, process for 2 to 3 minutes longer, then turn
out onto a well-floured surface. (If your processor is too small to handle
the whole dough, work with half at a time, adding 1/2 cup flour to each
portion, then combine when you turn out of the processor and knead by
hand). Knead by hand for 4 to 5 minutes.
Alternatively, if you do not have a food processor, combine bulgur, salt
and boiling water in a medium-sized bowl and let stand for 30 minutes. Add
onions and 1/2 cup flour and stir in. Add another 1/2 cup flour and use
your hands to fold flour into the dough. With a little persistence, you
will soon have a dough (although somewhat sticky) that you can knead. Turn
out onto a well-floured kneading surface and knead for 6 or 7 minutes.
Dough will be sticky at first, but will soon come together into a smooth
workable dough; you may be surprised to discover how kneadable bulgur is.
When finished kneading, cover the dough with plastic wrap and let stand
until you are ready to proceed further, for 15 minutes to an hour, whatever
is convenient.
To bake, have your oven preheated to 450F with baking stone or
quarry tiles in place on a rack in the bottom third of the oven. Divide the
dough into 8 pieces, and flatten each on a well-floured bread board. With a
rolling pin, roll out one or two breads until very thin, about 8 to 10
inches in diameter. Work with only one or two at a time, as many as will
fit in your oven. When ready, handle the bread gently as you place it on
the hot tiles. (You can also try dusting a peel or the back of a baking
sheet with flour and using peel or sheet to transfer breads to hot tiles.)
Bake on one side for 1 1/2 to 2 minutes then turn over to the other side
for 1 to 1 1/2 minutes. The bread should begin to brown around the outside.
When baked, keep breads warm by stacking them one on top of the other and
wrapping them in a clean kitchen towel. Serve warm.
Yield: 8 thin, supple and slightly chewy flatbreads between 8 and 10 inches
in diameter.
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NOTES : Cal 205.4
Fat 0.7g
Carb 44.2g
Fib 4.9g
Pro 6.5g
Sod 443mg
CFF 2.9%
* Exported from MasterCook *
Chapatis
Recipe By : ALFORD AND DUGUID
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Low Fat
Hand Made
Amount Measure Ingredient -- Preparation Method
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2 Cups Whole Wheat Flour -- Atta Flour, Sifted
1 Teaspoon salt
1 Cup Warm Water -- Approx
Making chapatis can be a very relaxing thing to do. In quite a short time
you can produce eight or ten breads, each one turning out a little bit
different from the others, but all of them attractive, nutritious, and
good. We've grown so accustomed to making chapatis that they now feel
almost like a convenience food, a household staple of the best kind.
You will need a medium-sized bowl, a rolling pin, a cast iron griddle or
heavy skillet, and a small cotton cloth or a paper towel.
In a medium-sized bowl, mix together the salt and the flour. Make a well in
the middle and add just less than 1 cup warm water. Mix with your hand or
with a spoon until you can gather it together into a dough (depending on
the condition of your flour, you may need a little extra water or a little
extra flour to make a kneadable dough). Turn out onto a lightly floured
bread board and knead for 8 to 10 minutes. Cover with a damp cloth or a
plastic wrap and let stand for 30 minutes or for up to 2 hours. The longer
the dough stands, the more digestible the breads.
Divide the dough into 8 pieces and flatten each with lightly floured
fingers. Continue flattening with a rolling pin until each piece is 8
inches in diameter. Once you have started rolling, roll out each bread
without flipping it over. To keep the bread from sticking to your bread
board, make sure that the bread is lightly floured underneath. Cover the
breads with the damp towel or plastic wrap as you roll out others (make
sure not to stack the rolled out breads; if you don't have enough
counterspace for the breads, roll out just a few and begin cooking, rolling
out the others as the breads cook).
Heat a cast iron griddle or skillet over medium-high heat. When the griddle
is hot, place a chapati on the griddle, top side of the bread down first.
Let cook for only 10 seconds and then gently flip to the second side. Cook
on the second side until small bubbles begin to form, approximately one
minute. Turn the chapati back to the first side and finish cooking (another
minute approximately). At this stage, a perfect chapati will start to
balloon. This process can be helped along by gently pressing on the bread.
The bread is hot, so we find the easiest method is to use a small cotton
cloth or a paper towel wadded up to protect your finger tips. Gently press
down on a large bubble forcing the bubble to extend itself wider. If the
bread starts to burn on the bottom before it has ballooned, move the bread
(with the help of your paper towel) across the skillet, dislodging it from
the point at which it is beginning to burn.
When you are satisfied with your chapati, remove it and wrap in a clean
towel. Continue to cook the other breads, stacking each as it is finished
on top of the others.
Yield: 8 chapatis, 7 to 8 inches across, thin and supple.
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NOTES : Cal 101.7
Fat 0.6g
Carb 21.8g
Fib 3.7g
Pro 4.1g
Sod 269mg
CFF 4.6%
* Exported from MasterCook *
Fresh Coriander, Ginger, And Chile Breads
Recipe By : ALFORD AND DUGUID
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Low Fat
Hand Made
Amount Measure Ingredient -- Preparation Method
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2 Cups semolina flour
1 Cup plain yogurt
1 Fresh Red Chiles -- Seed, Devein,
Fine Chop Or 1 Jalapeno
1 Tablespoon ginger -- finely chopped
1 Tablespoon Curry Leaves
if using dried rehydrate before using
2 Tablespoons coriander leaves -- roughly chopped
1/2 Teaspoon salt
2 Cups warm water
Oil for griddle surface
These delicious crepe-like breads are called rava dosa in India. They are
made from semolina flour and spiked with chiles, ginger, curry and
coriander leaves.
You will need a medium-sized mixing bowl, a large cast iron 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 cast iron 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.
Yield: eight dosas, each 9 to 10 inches in diameter
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NOTES : Cal 176.1
Fat 1.5g
Carb 33.4g
Fib 2.1g
Pro 6.7g
Sod 151mg
CFF 8%
Nutr. Assoc. : 0 0 4702 0 0 492 0 0 0 0 0