Classic Breads from Around the World: Spinach Parathas

April 30, 2020 ajay thakkar

During these difficult times, Passion for Spices™ Team has put together beautiful illustrated recipes for you and your family to enjoy. Our first series is Classic Breads from Around the World, a five part series including Country Loaf Bread, Focaccia, and Flatbreads from Around the World.

Part 5: Spinach Parathas

Ingredients

3 tsp sunflower oil, divided
1 tsp ajwain seeds
1 tsp finely grated ginger
1 green chili, finely minced (seeds removed)
1 cup organic baby spinach, chopped
1/2 tsp fine sea salt, divided
1/2 tsp amchoor (mango) powder
1 tsp ground cumin
2 cups plus 1 tbsp whole-wheat pastry flour, divided
2/3 cup water

Procedure

Step 1:

In a heavy-bottomed pan, heat 1 tsp sunflower oil over medium-high heat. Add ajwain seeds, ginger, and green chili, and cook for about a minute. Add spinach and 1/4 tsp sea salt and cook until moisture released from the spinach is absorbed and the base becomes dry, about 3 minutes. Add the amchoor powder and cumin, mix well, and remove from heat. Set aside to cool. To make the dough for the paratha, mix 2 cups pastry flour and remaining salt in a shallow dish. Add spinach mixture to the flour mixture, then add water, little by little, to form a smooth dough (similar to a pizza dough consistency).

Step 2:

Knead dough to get a smooth consistency. Place dough in a glass bowl, cover with a damp towel, and set aside at room temperature for 30 minutes to 1 hour. After 30 minutes to 1 hour, knead dough once again and form into 8 balls. Lightly dust your work surface with remaining flour and flatten each dough ball using a rolling pin into a 6-inch diameter.

Step 3:

Preheat a cast iron griddle or flat skillet over medium-high heat. Place one piece dough in the skillet and cook for about 1 minute, or until it begins to bubble. Turn the paratha. Brush with 1/4 tsp of the remaining sunflower oil. Continue cooking for about 3-4 minutes per side, turning as necessary, until it has brown edges on both sides. Using a flat spatula, press the middle of the paratha as it’s cooking so it cooks evenly. Remove from the skillet, and repeat the cooking process with the remaining pieces of dough.

Enjoy the Spinach Paratha!

Compliments from Passion for Spices™ Team

Classic Breads from Around the World: Pita Bread

April 23, 2020 ajay thakkar

Part 4: Pita Bread

Ingredients

3¾ cups bread flour
1¼ tsp fine sea salt
1⅓ cups room temperature tap water, about 75°F
2¼ tsp fine granulated active dry or instant yeast
2 tbsp olive oil
A baking stone or a large cookie sheet or inverted jellyroll pan

Procedure

Step 1:

Stir the flour and salt together and set aside. Whisk the water and yeast together with a mixing bowl. Wait 30 seconds, whisk again, and whisk in the oil. Use a large rubber spatula to stir in the flour and salt a little at a time until it is completely absorbed.

Pita2-300dpi (1).jpg — Step 2:

Turn onto a floured work surface, and knead the dough until smooth and elastic, about 5 minutes. Place the dough into an oiled bowl and turn it over so that the top is oiled. Cover with plastic wrap and let the dough ferment until it is almost double in bulk, about 30 minutes. Turn the dough onto a floured work surface and use a bench scraper to divide it into 12 equal pieces, each about 65 grams. Cover the pieces of dough with a towel and round each to a tight sphere. Cover the pieces of dough as they are rounded and after they’re all rounded, let them rest for 10 minutes.

Step 3:

Set a rack in the middle level of the oven, place a baking stone, heavy cookie sheet (or two) or an inverted jelly roll pan on the rack and preheat to 500° F. Place a rounded piece of dough on a lightly floured work surface, flour it and use the palm of your hand to press it to a fat disk. Use a small rolling pin to roll over the disk of dough, without rolling over the end in the same direction, and moving it frequently, to a 6-inch disk. Set the rolled dough aside covered. Repeat with the remaining pieces of dough. Once all the pitas have been formed, bake them starting with the first ones rolled: Open the oven and quickly slide as many as will fit on the stone or pan. Bake the pitas until they are nicely inflated and look like little spheres, about 3 minutes. Use a wide spatula to remove them from the oven and let them cool on a rack where they’ll deflate but not stick back together. Continue baking the remaining pitas the same way.

Enjoy the Pita Bread!

Compliments from Passion for Spices™ Team

Classic Breads from Around the World: Indian Roti

April 15, 2020 ajay thakkar

During these difficult times, Passion for Spices™ Team has put together beautiful illustrated recipes for you and your family to enjoy. Our first series is Classic Breads from Around the World, a three part series including Country Loaf Bread, Focaccia, and Flatbreads from Around the World.

Part 3: Indian Roti

This is a classic flatbread from India, and is a staple food for many families in different regions of India. Rotis are eaten alongside many vegetarian/non-vegetarian curries and subzis, which are mixed vegetable dishes made with seasonal vegetables. Gluten-free variations of the roti and many other Indian flatbreads can be found in May Fridel’s American Diabetes Association published Indian Cuisine Diabetes Cookbook. Enjoy making fresh rotis at home!

Ingredients

1 cup plus 1 tbsp whole-wheat pastry flour, divided
1/3 cup warm water
1 tbsp plus 1 tsp sunflower oil, divided
1/4 tsp salt
Optional: 1 tsp ghee (clarified butter)

Procedure

Step 1:

In a shallow bowl, combine flour, 1 tsp ghee, 1 tsp sunflower oil, and salt and mix well, but reserve 1 tbsp of flour for dusting. Now stir with one hand as you pour warm water, little by little, into the dry mixture. Mix dough until it reaches a consistency similar to pizza dough. Knead well to get a smooth dough consistency. Cover dough with a damp cloth and set aside for 30 minutes.

whole wheat roti — Step 2:

After 30 minutes, divide dough into 6 round balls and flatten each ball. Dust the flattened disks with remaining 1 tsp flour and, using a rolling pin, gently roll the dough into 6 inch diameter rounds.

Step 3:

Preheat a cast iron griddle or flat skilled over medium-high heat. Place a piece of dough in the skillet and roast about 1 minute, or until it begins to bubble. Now, turn the roti. Add 1/2 tsp of the remaining oil, spread oil all around, and continue to turn and roast the roti until it has brown edges on both sides, about 3 minutes. Using a flat spatula, press the middle of the roti as it is cooking so it cooks evenly. Repeat the cooking process with the remaining pieces of dough. Serve hot.

Enjoy the Indian Roti!

Compliments from Passion for Spices™ Team

Classic Breads from Around the World: Herb Focaccia

April 10, 2020 ajay thakkar

During these difficult times, Passion for Spices™ Team has put together beautiful illustrated recipes for you and your family to enjoy. Our first series is Classic Breads from Around the World, a three part series including Country Loaf Bread, Focaccia, and Flatbreads from Around the World.

Part 2: Herb Focaccia

Ingredients

1 tbsp. Granulated sugar
1 tbsp. Active dry yeast
12 oz. Lukewarm water
4 1/4 c. All purpose flour
2 tsp. Salt
1/2 c. Onion, finely chopped
6 tbsp. Olive oil, divided
3-4 tbsp. Fresh rosemary and Thyme leaves

Procedure

Focaccia — Step 1:

Combine the sugar, yeast and water. Stir well to evenly dissolve yeast.

Step 3:

Stir in 1 ½ tbsp salt and the onion.

Step 5:

Cover and let the dough ferment in an oiled bowl until dough doubles in volume – when poked with a finger, a “dimple” should remain.

focaccia illustration — Enjoy the Herb Focaccia!

Compliments from Passion for Spices™ Team

Classic Breads from Around the World

April 1, 2020 ajay thakkar

During these difficult times, Passion for Spices™ Team has put together beautiful illustrated recipes for you and your family to enjoy. Our first series is Classic Breads from Around the World, a three part series including Country Loaf Bread, Focaccia, and Flatbreads from Around the World.

Part 1: Country Loaf Bread

Ingredients

2tsp. Active dry yeast

¼ c. Warm water

4 ½ c. All-purpose flour

2 ½ tsp. Salt

1 1/2 c. Cold water

Procedure

country white loaf bread — Step 1:

Pre-heat the oven to 425F. Combine the yeast and warm water in a mixing bowl. Briefly stir and let rest for around 3 minutes.

Step 3:

Place the dough on a lightly floured surface. Knead the dough for approximately 5 minutes. Place in a lightly floured bowl, cover and let rest for 20 minutes.

Step 4:

Turn the dough out on to a lightly floured surface and knead for around 7-8 minutes. The dough will become smooth and elastic.

Step 5:

Place approximately 2tbs. of oil on the bottom of a large bowl. Put the dough in the bowl and roll it around until lightly coated with the oil. Cover the bowl and permit the dough to rise between 2-21/2 hours.

Step 6:

Turn the dough on to a lightly floured surface and “punch down” or depress the dough. Pat or gently roll the dough into a 1 inch rectangle. Taking one of the shorter ends, fold it over about 2/3 down. Giving the bread a quarter turn, take the end of the bread on top and fold it over . Then roll it up into an oblong loaf.

Step 7:

Lightly oil a loaf pan (9”x5” works best) and place the dough, seam side down, into the pan. Cover the pan with a sheet of plastic wrap, which has been lightly oiled, Let the loaf rise until double in size, around 1-1 1/4 hours. Place a pan on the bottom of the oven. Place the bread in the oven and pour around a cup of water into the pan. Then close the oven door. Bake for 10 minutes, then lower the oven to 400F. Continue baking for another 30 minutes, or until the bread is a deep golden brown. Carefully turn out the bread from the pan and cool on a rack.

Enjoy the Classic Country Loaf Bread!

Compliments from Passion for Spices™ Team