Yay! I was finally able to pull off a yeast bread – with a pretty decent outcome. After seeing my brother Manish bake bread, but weighing yeast on his fancy kitchen scale and measuring the temperature of his warm water using a thermometer – I got pretty scared by the whole deal and tried to forget about the packets of yeast I had bought. But when I came across this recipe that uses instant yeast, promises good results for a newbie baker and has 100+ comments to vouch for it, I decided to give it a try and was not disappointed. The recipe makes eight rolls, which means my family of 2.5 can consume it in one meal – a good thing because these taste best when fresh out of the oven. Encouraged by the success, I am already planning to make these with paneer or pesto or who knows…potatoes!
Recipe source – Cooking and Me (this link has the recipe explained really nicely with step by step pictures )
To make the rolls –
All purpose flour – 1.5 cups
Warm tap water – 1/2 cup + 1 tbsp
Instant yeast – 1/2 tbsp
Salt – 1 tsp
Sugar – 1 tbsp
Olive Oil – 1tbsp + 1 tsp
Sesame Seeds – 1/2 tbsp(optional)
Milk – 2 tsp
To make the garlic butter –
Salted butter, at room temperature – 6 tbsp
Minced garlic – 2 tbsp
Chopped coriander leaves – 2 tbsp
- In a mixing bowl, add flour + instant yeast + sugar + salt.
- Add warm water to make a dough – add the water slowly, don’t add all of it at one go, you may end up with a big sticky mess. You may not even need all of the water.
- Now add the 1 tbsp olive oil and knead the dough for 5 minutes.
- Keep the dough covered with cling wrap or a plate in a warm place.I keep it in my oven.
- Wait for 45 minutes for the dough to rise. While waiting, make the garlic butter by mixing together the minced garlic + butter + chopped coriander. Keep this in the fridge, as mine started to melt.
- Also take a loaf pan and grease it with butter or oil.
- After 45 minutes, punch the dough to remove the air and knead it again for a couple of minutes. Cut the dough ball into two equal halves.
- Spread some dry flour on your kitchen counter.Roll one half of the dough to a rectangle of 1/2 inch thickness. Spread nearly half of the garlic butter on the rectangle and roll it into a tight roll.
- Cut the roll in middle to get two rolls. Now cut the rolls again so that you have four equal rolls. Do the same with the other half of the dough. So now you have eight rolls.
- Arrange these eight rolls in the loaf pan, cut side up – don’t worry if they touch each other – that is what will give these the ‘pull apart’ thing. If you have any garlic butter remaining in the bowl, add two tsp of milk to the bowl an scrape it – spread this milk mixture on the rolls. Also sprinkle sesame seeds if you want to.
- Cover these again and keep them at a warm place for 20 minutes. They will rise a little again.
- Meanwhile, preheat the oven to 375F.
- Keep the rolls to bake for 50 minutes at 375F. Keep an eye after 45 minutes, I used a glass loaf pan so was able to monitor not only the top of the rolls, but if the sides were browning too.
- Eat these while warm – they taste the best at this stage !
Baby A started going to formal school in April and I continued my pursuit for nutritious food that I could put in her tiffin box – which keeps her full till she reaches her daycare. One advantage on my side is that A loves methi and everything green for her is methi – even if it is spinach/ paalak or dhania/ coriander. So while methi paratha remained her favorite in winters – spinach came to my rescue as soon as summers arrived and methi disappeared from the market. This one is a spinach paratha, to which I add in ‘ever-available-in-delhi’ paneer. This healthy paratha serves as our breakfast too. Just that we have it with dahi rather than butter – what is baby A’s favorite accompaniments to these or any other parathas.
Paratha and Butter in tiffin
Paalak/ Spinach – 1 cup (cleaned, washed , chopped fine).
Paneer – 1 cup (grated) – I used Mother Dairy brand.
Whole wheat flour – 2 cups
Salt – to taste
Haldi – a pinch
Ajwain – a pinch
Oil – to cook the parathas.
Water – to knead the dough
1. Take the wheat flour in a wide bowl.
2. Add the salt, haldi and ajwain . Mix well.
3. Add the spinach, grated paneer and mix.
4. Add water little by little and knead the dough. Remember that both paneer and spinach add moisture and you may need very less water to get a soft, pliable dough.
5. Let it rest for 5 mins. Meanwhile, heat a griddle/ tawa.
6. Pinch out a ball of dough and roll out round parathas . The thickness must be a bit more than rotis/ phulkas.
7. Put the paratha on the heated tawa. Once brown spots appear n one side – apply oil and turn the paratha. Cook the other side similarly.
8. Serve with dahi or butter. These are very soft due to the paneer and can be packed for lunch too.
Heap of paratha rolls – easy to eat between office meetings!
Since this is a kid food, comprising of 3 main ingredients – wheat flour, Spinach and Paneer – I am sending this to the Kid’s delight event hosted by Pavani on her blog here. Also linking it to Valli’s announcement page.
My paratha stack!
Yes I did it again! I made parathas and when hubby N enquired about the ingredients, I did not know where to look. Parathas made of rice? No, not rice flour – that sounds totally alright. But out of cooked rice – that sure can raise a few eyebrows and I witnessed a pair of such raised eyebrows this morning.
Well , it happened so that I made some rice for baby A’s dinner. It was on the mushier side on purpose, as baby A often chooses to eat her rice sans any daal – only sugar suffices. I had a good quantity left, which went to the refrigerator. First thing I do every morning – open the refrigerator door and brood! (My mom says I should rather go out , look at the rising sun. But my argument stands that there is no sun rising at 4:45am and even if it did, it won’t help me prepare meals for the entire day. Suggestion turned down!). So! In the refrigerator sat this big bowl half full with cooked, mushy rice. I had to make parathas, a veggie side and three regular baby meals. The rice was not fitting in anywhere and I did not want to keep it there for another 8 hours. So I decided to be brave and make parathas out of the rice. Though I started with a bit of apprehension, the result totally amazed me! The parathas were soft as well as crispy – and the best part was – were not at all messy to roll out. No complaints from hubby or the baby – and I was a happy camper. 🙂
Dough Ready – see the rice sticking out?
My mom who is a regular listener of my kitchen adventures, says I am evolving into a paratha queen of some sorts, but I wish she browsed through the food blogosphere to see for herself – there exist real paratha queens – with more than 50 paratha recipes on their respective blogs…so that just makes me the queen in my own kitchen – and I am pretty happy with that at the moment. 🙂
Cooked rice/ Boiled Rice – 2 bowls
Wheat Flour – 3 bowls
Salt – 1 tsp
Paneer – Half a bowl, grated ( optional – I have this habit of throwing it in, in any breads I make)
Water – to knead the dough (I dint need any)
Oil – to roast the parathas.
Rolled out paratha – ready for the tava
1. Take wheat flour in big bowl.
2. Add salt and mix. Add in the grated paneer, if using.
3. Now, add the cooked rice, two spoons at a time and keep on mixing. Add all the rice this way.
4. Keep on kneading and add some water if you think it is required. My rice was too mushy and I dint need any water.
5. In the final stages, add some drops of oil to the kneaded flour and keep it aside for 15 minutes.
6. Roll out parathas by applying dry flour as you would for chapattis.
7. Cook on a hot tava/ griddle till brown spots start appearing. Apply some oil.
8. Reverse and cook the other side. Apply oil on the other side too.
9. Once it is cooked uniformly, store it in the hot case or the plate waiting on the dining table. 🙂
10. Enjoy with curd/ a veggie side/ pickle of your choice.