Bread Loaf with Onions and Chilli Flakes 2
Bread Loaf With Fried Onions And Chilli Flakes 2
Recipe waiting to be edited/re-written. Do not follow.
500 gm. strong* white flour or use maida white flour.
1 tsp. salt
7 gm. or 1 packet of instant yeast
1 tsp. chilli flakes
1/4 cup deep fried onions
1 cup 225 ml. natural yoghurt or dahi
1/4 tsp. ground mixed spice (you can use garam masala)
150 ml. lukewarm water
1-2 tbsp. olive oil
*Strong flour has more gluten in it. Flour from wheat grown in hot sun of India should normally have higher gluten.
Measure all ingredients.
Add and stir in chillies and onions in water.
Place flour, yeast, mixed spice, salt and yoghurt in a bowl and make a rough dough, using as much or as little water/chilli/onion mix as needed from your jug, making a soft dough. No kneading is required. Dough needs to be really soft, almost sloppy.
Cover and leave for 10 minutes at room temperature. I often use a plastic shower cap to cover it, I can see through it. You can use a kitchen towel
Oil a clean work surface and your hands with 1-2 tablespoons of olive oil.
Turn the dough out using a spatula or your fingers.
Flatten it with oiled palms, stretching it out. Fold it in from both sides, towards the centre.
Lift and leave it in the same bowl, with seam side down. Leave it covered in the bowl for 10 minutes.
Repeat this process, steps 5-8, twice more, total of 3 times.
Now turn it out on an oiled surface and cut into portions sizes of your choice. Here, I have made one loaf and two bread rolls.
Flatten the larger portion out into a rectangle, fold from both sides, one side overlapping the other in the middle, to form a loaf shape.
Lift it out and place seam side down into a bread tin.
Shape the smaller portion to make round balls. Place onto a baking tray.
Let both rise until double in size and feels springy to gentle touch. This takes about 40 minutes, may take longer.
Make a slit using a sharp blade, to allow even rising during baking.
Turn the oven on to 200ï¿½C or 400ï¿½F.
Put a cup of water at the bottom of the oven. This will give you a crisp bread.
Bake in the centre of the oven for 30 minutes. Check by tapping on it (hollow sound), and the colour should be brown all over. If necessary, bake it for another 5-10 minutes.
Allow to cool on a wire rack.
You can experiment with adding other herbs and spices, fried garlic, green chillies, chopped sun dried tomatoes etc. to the bread.