INDIAN SWEET BREAD
This recipe is an old family favorite. A crisp and sweet flatbread that's fried on the griddle. Everyone in my family loves it!
Provided by ABSAAR
Categories 100+ Everyday Cooking Recipes Vegan Bread
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.
- Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin.
- Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 20.1 g, Fat 1.4 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 48.9 mg, Sugar 4.2 g
BEST BASIC SWEET BREAD
This easy, basic, yeast, sweet-bread recipe uses only eight ingredients and can be made into dinner rolls, cinnamon rolls or sticky buns.
Provided by IROCKET
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
- In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
- Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 38.7 g, Cholesterol 46.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 154.5 mg, Sugar 6.7 g
INDIAN FRY BREAD
This crisp and bubbly bread is wonderful for Indian tacos or served as a dessert with powdered sugar or sugar and cinnamon. We put refried beans, Mexican-seasoned ground beef, grated cheese, lettuce, tomatoes, black olives, salsa, and sour cream on top to make a great main dish for dinner.
Provided by Stargazer42
Categories Bread Quick Bread Recipes
Time 16m
Yield 10
Number Of Ingredients 6
Steps:
- Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.
- Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
- Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.
Nutrition Facts : Calories 123 calories, Carbohydrate 19.3 g, Fat 3.8 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 214.8 mg, Sugar 0.1 g
SHAHI TUKRA (INDIAN BREAD PUDDING)
This is a very famous Hyderabadi dish and is a very simple, but rich dessert. It is great for a large dinner party as the recipe can be easily multiplied to make more. It is best eaten chilled. If available, you can add a few drops of Kewra essence to the milk mixture once it has cooled.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 2h55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined with paper towels. Fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; remove from oil and set aside to cool. Chop roughly.
- Bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of milk reduces by about half. Pour the evaporated milk into the pan and add the sugar, cardamom, and saffron; simmer together 5 to 10 minutes. Remove from heat and allow to cool completely.
- Arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. Evenly pour the milk mixture over the bread. Scatter the chopped nuts over the bread. Chill in refrigerator until completely cold, 1 to 2 hours.
Nutrition Facts : Calories 324.3 calories, Carbohydrate 37 g, Cholesterol 6.1 mg, Fat 17.8 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 233.2 mg, Sugar 23.1 g
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- Homemade Naan. Though they look similar, there are a few key differences between naan and pita. Primarily, the use of yogurt and eggs in naan, making it a little fluffier and more tender.
- Bhatura Recipe. Bhatura is another type of fried bread, but it’s pretty different from naan. For one thing, this dough is less bread-like, meaning it shouldn’t spring back when you roll it out.
- Poori Recipe. Don’t worry; I haven’t gone mad! This isn’t the same recipe as the one above. Yes, they look alike, but again, there are a few things that set these two recipes apart.
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- Khasta Paratha/Parotta. I like to describe this as a sort of savory faux-puff pastry. It’s a laminated dough that uses oil rather than butter, and it’s folded over quite a few times to achieve its signature flaky texture.
- Chapati. No matter how hard I try, I can never seem to get these to puff up quite like the picture in the instructions. Still, this recipe is so easy to make, and since there are no raising agents, it comes together in a matter of minutes.
- Ladi Pav. These are, more or less, Indian dinner rolls. There’s no spice in the mix, which means you can eat them with curry or your Sunday roast. These babies need around 15 minutes of kneading (by hand) and then about an hour to rest.
- Kulcha Recipe. Kulcha is a little like paratha, but it includes maida flour and curd (or yogurt). That bit of dairy makes this dough more tender. Plus, you’ll also use baking powder, making it thicker and fluffier once cooked.
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- Start by adding flour, salt and water in a bowl and knead it well to make a soft dough. Dust a flat surface with some flour and place the kneaded dough on it. Knead it a bit more on the dusted surface and then take small portions out of this. Shape these into small round balls and, using a rolling pin, flatten these out. Sprinkle over some sugar on each flattened dough and cover up with damp cloth for a while.
- Place a non-stick pan over medium flame and heat some oil in it. Once the oil is hot, add the rolled out dough onto the pan and cook until it turns crisp and brown on both sides. Serve is hot with a cup of tea or coffee and enjoy!
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