Tag Archives: yeast

Bhaturas

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DSCN6332I first tried this in Kathmandu, and it was one of my most memorable meals.  I haven’t found one that tastes as divine, but this recipe really does rock.  I serve this with yoghurt chicken and a cauliflower dish (i will be posting those recipes in days to come).

Ingredients

  • 15g yeast
  • 1tsp sugar
  • 1/2 cup lukewarm water
  • 1 3/4 cups plain flour
  • 1/2 cup semolina
  • 1/2 tsp salt
  • 1 tbsp butter or ghee
  • 2 tbsp natural yoghurt
  • Oil for frying

Makes 10 bhaturas

Method

Mix yeast with sugar and water.
In a large bowl mix flour, semolina and salt. Rub in butter or ghee.
Add the yeast mixture and yoghurt and mix to a dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
Place in a lightly oiled bowl and cover with lightly oiled clean film. Leave in a warm place for 1 hour or until doubled in bulk.
Turn out onto a lightly floured surface. Knock back/punch down.
Divide into 10 pieces. Flatten each to a disc. Roll out into 5 inch rounds.
Heat oil to a depth of 1cm1/2 in a deep-frying pan. Slide one bhatura at a time into the oil and fry for 1 minute and flip and fry for 30 secs. Drain on kitchen paper. Best served warm.

BAGELS

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This recipe is from a Bread book that I have.  Thanks to the inspiration, enthusiasm and very handy tips from my friend the “sourdough queen”, I’ve started to bake my own bread on a regular basis.  Down the track i will take you through that journey but for now lets stick to easy and interesting cooking.  Bagels seem complicated but if you have time and some patience, give it a shot and you will find it is easier than you think.

Tip: It is imperative that the measurements are accurate.

Bagels2

Ingredients

  • 350g unbleached flour
  • 2 tsp salt
  • 7g sachet dried yeast
  • 1 tsp malt extract
  • 210 ml lukewarm water

for poaching

  • 2.5 litres water
  • 1 tbsp malt extract

for the topping

  • 1 egg white
  • 2 tsp cold water
  • 2 tsp poppy-seed, caraway seed or 1 tsp sea salt, 1 tsp chopped fresh rosemary

Method

Sift the flour and salt together into a large bowl. Stir in dried yeast. Make a well in the centre. Mix the malt extract and water, add to the centre of the flour and mix to a dough. Knead on a floured surface until elastic.

Place in a lightly oiled bowl, cover with oiled plastic wrap and leave in a warm place for 1 hour or until double in bulk.

Turn out onto a lightly floured surface and knock back (punch down). Knead for 1 minute, then divide into 8 equal pieces.  Shape into balls, cover with clean film and leave to rest for 5 mins.

Gently flatten each ball and make a hole through  the center with your thumb. Enlarge hole by slightly turning your thumb around.  Place on floured tray: re-cover and leave in a warm place, for 10 – 20 mins until they begin to rise.

Grease two baking trays. Preheat oven to 220 Deg C.

Place water and malt extract for poaching in a large pan, bring to boil, then reduce to simmer. Place bagels in the water 2-3 at a time and poach for a minute.  Flip and poach the other side for 30 secs. Remove and drain on a dishtowel.  Repeat with the rest.  NB: Bagels will sink and then rise when first added to the water.

Place 4 bagels on each baking tray, spacing them well apart. Beat the egg white with water for the topping, brush the mixture over the top of each bagel and sprinkle with poppy, sesame, caraway seeds or rosemary and salt.

Bake for 20-25 minutes, or until golden brown. Transfer bagels to a wire rack to cool.