March 1st Bread Braid: aloo paratha and party wheels
This time around our assignment was 100% whole wheat olive oil dough, a southwestern foccia, and aloo paratha.
I needed to make bread right away (walnut cherry: my dad's birthday gift) so I replaced 1/2 cup of the water with yogurt and whey to give it a little zing from the get go. Also, I added ~1/3 of a recipe of the regular 100% whole wheat dough because 1 1/3 batches fill my container nicely.
With the dough I made the HB in 5 version of aloo paratha. One of our group members blogs from India and introduced us to more authentic aloo paratha. I look forward to trying those soon, or at least the spices for the filling!
The HBin5 recipe calls for curry, but I ran out a while ago and keep forgetting to buy more. However I did have a jar of spinach punjab sauce, so I used that instead.
Indian Inspired Stuffed Flatbread
1 1/2 pounds dough
1 pound cooked thin skinned potatoes/sweet potato combination
1/4 - 1/2 cup spinach punjab sauce (to taste)
1/2 cup frozen peas
1 tsp kosher salt (or to taste)
Melted butter for top, optional
Curry powder for top, optional
Preheat oven to 450*. Mash or grate potatoes with skin on. Thinly slice, then chop the sweet potatoes so the skins (SUPER nutritious) are non-obrteusive. Mix in remaining ingredients and taste for seasoning.
Roll 1/2 the dough into a large circle. Cut it in half. Cover half the semi circle with filling leaving a half inch border.
Wet the edges. Fold the dough to cover the filling and pinch with fingers to seal. Brush with melted butter, sprinkle with curry powder, and place on a prepared cookie sheet or directly on pizza stone in oven. Bake for 20-22 min. Allow to cool slightly before serving.
I served these for dinner with a chickpea salad, and it was quite delicious.
~~~
As for the southwestern foccia: I'll make that this summer when I've got peppers and corn in the garden. In the mean time, we made "Party Wheels"
I sauteed chopped onions and a little salt until starting to brown, then I added shredded carrot and kale and sauteed it all together until everything began to soften a little. I rolled out 1 1 /2 pounds of dough, distributed the veggie mix (which could be made with almost any veggie you can imagine... small chopping is the key with the firmer veg) and pressed it into the dough. Then I sprinkled some cheese on top, rolled it up, and cut it into slices.
The buns were placed on silpat on a cookie sheet and covered to rise for about 20 min. I then sprinkled them with a little more cheese and baked them at 375 for about 30 min until the thermometer registered 202. Our friends were over and brought a great spicy veggie soup. The buns came out of the oven and kids went nuts (hence no picture of the finished project!). Party Wheels will be back on the table, just as soon as the kale starts growing again! Sue, you should make some: you know Weight Watchers is all about soup, veggies and whole grains...
bridgit Share
I needed to make bread right away (walnut cherry: my dad's birthday gift) so I replaced 1/2 cup of the water with yogurt and whey to give it a little zing from the get go. Also, I added ~1/3 of a recipe of the regular 100% whole wheat dough because 1 1/3 batches fill my container nicely.
With the dough I made the HB in 5 version of aloo paratha. One of our group members blogs from India and introduced us to more authentic aloo paratha. I look forward to trying those soon, or at least the spices for the filling!
The HBin5 recipe calls for curry, but I ran out a while ago and keep forgetting to buy more. However I did have a jar of spinach punjab sauce, so I used that instead.
Indian Inspired Stuffed Flatbread
1 1/2 pounds dough
1 pound cooked thin skinned potatoes/sweet potato combination
1/4 - 1/2 cup spinach punjab sauce (to taste)
1/2 cup frozen peas
1 tsp kosher salt (or to taste)
Melted butter for top, optional
Curry powder for top, optional
Preheat oven to 450*. Mash or grate potatoes with skin on. Thinly slice, then chop the sweet potatoes so the skins (SUPER nutritious) are non-obrteusive. Mix in remaining ingredients and taste for seasoning.
Roll 1/2 the dough into a large circle. Cut it in half. Cover half the semi circle with filling leaving a half inch border.
Wet the edges. Fold the dough to cover the filling and pinch with fingers to seal. Brush with melted butter, sprinkle with curry powder, and place on a prepared cookie sheet or directly on pizza stone in oven. Bake for 20-22 min. Allow to cool slightly before serving.
I served these for dinner with a chickpea salad, and it was quite delicious.
~~~
As for the southwestern foccia: I'll make that this summer when I've got peppers and corn in the garden. In the mean time, we made "Party Wheels"
I sauteed chopped onions and a little salt until starting to brown, then I added shredded carrot and kale and sauteed it all together until everything began to soften a little. I rolled out 1 1 /2 pounds of dough, distributed the veggie mix (which could be made with almost any veggie you can imagine... small chopping is the key with the firmer veg) and pressed it into the dough. Then I sprinkled some cheese on top, rolled it up, and cut it into slices.
The buns were placed on silpat on a cookie sheet and covered to rise for about 20 min. I then sprinkled them with a little more cheese and baked them at 375 for about 30 min until the thermometer registered 202. Our friends were over and brought a great spicy veggie soup. The buns came out of the oven and kids went nuts (hence no picture of the finished project!). Party Wheels will be back on the table, just as soon as the kale starts growing again! Sue, you should make some: you know Weight Watchers is all about soup, veggies and whole grains...
bridgit Share