Showing posts with label FLAT BREAD. Show all posts
Showing posts with label FLAT BREAD. Show all posts

Sunday, November 30, 2014


How to make Roti Canai

Roti  Canai  is one of most loved hawker food. This crispy and flaky prata  is available through out the day for breakfast, lunch or dinner. While some like it with just a sprinkle of granulated sugar but I like it served with a spicy curry.

There are several variations, either served plain or with eggs,  Our hawkers here have came up with their own variations which now include anything from cheese, banana, honey to chocolate and ice cream.

After forming into soft dough, it is coated with oil and kept covered for several hours. Another important  part is  flipping the dough in the air in a circular motion  to get that see through dough. Flipping the prata takes skill which come from years of practice. In my case, I got  that  paper thin dough  by pulling the edges slowly. The more you flip, the thinner  it gets so that when you fold it you get more layers. The perfect  Roti Canai  should be thin and crispy.

My Roti  Canai  is slightly bigger than what you get from those shop but if you want it smaller, divide the dough into 8  instead of 6 balls.

Makes 6-8  roti

3 cup  wheat flour
5 tablespoon oil
1 tsp salt
2  tablespoon condensed milk
1 cup + 2 tablespoon water
extra oil for coating/frying
1 egg (optional)

* If adding  an egg, reduce the quantity of water


1. In a bowl, combine salt, condensed milk and water.

2. Add flour and oil to the water mixture, forms into soft dough.

3. Knead the dough until smooth for 5 minutes, divide dough into  6-8 balls.

How to make Roti Canai

4. Coat each ball with oil and let stand for at least 5 hours or overnight.

5.  Oil your work top, flatten each ball with your oiled palms, Pulling the edges until you get a see through dough (professionals do it by flipping the dough in the air in a circular motion). Coil it up like a sea shell. 

6. Flatten the dough using your hand into round shape. Rest 10 minutes.

7. Fry on flat pan until both side turn golden brown, drizzle with oil as you fry.

8. Serve hot with curry or sugar.

How to make Roti Canai

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Sunday, February 23, 2014


I tried to experiment and coming up with a recipe to use up my nearly expired  bread slices. Since we prefer to have a savory over sweet dish to start our day, this Bread Paratha is created.

The bread slices were slightly toasted before processing them into bread crumbs. The bread crumbs along with flour, onion, mashed potato, green chili, chopped cilantro, minced ginger, milk and salt are then combined to form a pliable dough. Make sure you add the milk/water  little by little until you get a right  consistency. Adding to much milk will result a sticky and hard to roll paratha.

For the recipe below, you will get 4 small paratha but it can easily doubled to suit your requirement.  They are best served hot immediately after you've fried them.

Yield    :     4 paratha

6 bread slices turned into bread crumbs
2 tablespoon flour
1 big onion sliced
1 small potato boiled and mashed
2 green chili chopped
2 tablespoon chopped cilantro
small piece ginger grated
2-3 tablespoon milk/water
salt to taste
oil for shallow frying


Place the bread slices on flat pan, cook until both side turn light brown. You can also bake them in single layer for 10 minutes @  150 C, halfway through flip the bread. Let cool slightly.

Remove the bread, tear into small pieces onto your food processor. Whirl  into coarse meal.

Place bread crumbs, flour and mashed potato in a mixing bowl,

Mix in onion, green chili, chopped cilantro and ginger.

Gradually add milk, a tablespoon at a time to form into a dough,

Divide into 4 balls. flatten each ball into small disc.

Place the paratha on a heated  flat pan, drizzle with oil, fry until  brown spots appear, turn it over to cook  the other side. Remove from the pan.

Complete the rest of the dough..

Serve hot.

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Sunday, February 9, 2014


<img src="pumpkin-galette.jpg"alt="pumpkin galette"/>

A galette is a free  form pie, baked on cookie sheet instead of pie pan.  It is so versatile, you could actually filled with any seasonal fruit  or make it savory,  the  possibilities are endless.

Pumpkin Galette is made by rolling out pastry dough into large round. The filling is placed in the center of the pastry. The dough is pulled up around the filling and folded over to create a rustic looking tart.

My crust was hand made but it could also be made using a food processor. Another thing, if you are pressed for time, you can always buy ready made crust from your supermarket.

A really good tasting galette  -  the pastry must be light and the filling must not be too overly sweet. Try this Pumpkin Galette and you will see that sometimes simple is indeed the best.

Servings  :   8

1 3/4  cups all purpose flour
2 tablespoon sugar
1/4 tsp salt
10 tablespoon  cold butter
4-5 tablespoon ice water
almond halves for garnish

1 cup pumpkin puree
4 tablespoon sugar
5 tablespoon evaporated milk
1 tsp ground ginger
1.5 tablespoon corn flour
1/8 teaspoon salt


For the pastry. place flour, sugar, salt and butter in a mixing bowl.

Rub the butter into flour with your fingertips until the mixture resembles fine bread crumbs.

Gradually add ice water to form into soft dough.

Wrap with plastic and chill for 30 minutes-1 hour.

For filling, combine sugar, cornflour, ginger and salt in small bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. 

Roll out  dough   into  14  in  circle on floured board. 

Transfer dough onto baking sheet. Spoon filling in the center of the dough, spreading evenly  but  leaving  1 1/2  in border. Dot with butter. 

Gently fold the border over the  filling  to enclose the dough, pleating it to make a circle. gh.

Bake for 30-35 minutes in a preheated oven @ 190 C until the crust turns golden brown.

Allow to cool. Serve warm at room temperature. 

<img src="pumpkin-galette.jpg"alt="pumpkin galette"/>

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Sunday, November 24, 2013


Calzone Recipe @

If you ask me what would be my favorite and easy to go meal, it  always be  calzone.  For those of you unfamiliar with calzone, they  are  actually stuffed pizza.

While you can certainly make your own dough, most people I know want something a little easier. The easiest solution was to use frozen pizza dough or  refrigerated biscuit dough that comes in a tube.

Using   my best pizza dough   recipe and stuffed with chicken, bell pepper, onion, tomato and spices, these turned out soft and chewy at the same time. These freeze well  so it is a great idea to make a large batch for another night.

Although this recipe calls for chicken,  you can  stuff with a variety of fillings.  For vegetarian, you can substitute chicken with more veggies with cheese.

Sunday, March 3, 2013


Naan Recipe @

This flat bread needs no introduction. It was a popular bread served in an Indian restaurant. Normally made using clay oven or tandoor but  it can easily prepared in your kitchen by baking them in a oven or  on stove top.

Naan was a regular fare in our home since my son was a great fan of this naan stuffed with dry fruit. Am using ready made mixture of sultanas, glaced cherries and mixed peel as its stuffing.

I had successfully pan fried these naan without oil and it doesn't  stick to my cast iron pan at all.  To get a perfect result, make sure the pan was  fully  heated  before placing the naan and cook them using medium heat.

Sunday, November 4, 2012


A layered flat bread made with wheat flour. Made as per normal paratha dough, this bread requires an additional step to obtain its layering effect.

After it has been rolled out flat and thin, a small amount of oil to be applied on the surface before pleating it as you did for a fan.

This is my first attempt making them, its seems so easy and it involves a right technique and practice to get it right.

This recipe was great, my family enjoyed it very much, this will be a regular menu in our home!

Monday, June 4, 2012


Tomato Roti

This is a flat bread using wheat or whole wheat flour, flavored with ground coriander, chili powder, cilantro and of course fresh crushed tomato and tomato sauce. It is a healthier alternative for wholesome and filling meal if taken along other side dishes containing veggies, lentils or meat.

There is another method to prepare this roti by cooking the tomato and all the spice separately then added to dough.  Either way you choose, it is still turned out fabulous.

I didn't add any liquid to the dough since crushed tomato contains some juice but  if it is still crumbly add the water by a tablespoon at a time.

The dough is made up with a least oil and let  rest for 20 minutes. It is then rolled into flat round disc, fried on a griddle until brown spots appear on both side. From this basic dough, you can create a lot more variation of this healthy roti.

Monday, May 14, 2012


I love flat bread with a good, slightly burnt edges crust that was crisp and chewy at the same time. This focaccia  is one of my favorite bread.

If you have mastered making your own pizza, definitely you won't encounter any problem baking  this focaccia.  You can expand this recipe by adding various toppings on the bread  and try a lot of different combinations. In my case, I have thrown in a handful of raisin to the dough. The raisin is added after proofing but you can also include them at the time of kneading, either way it  works but most importantly the raisin should not be exposed, you do not want them to be bitter and burnt.

The focaccia will keep at room temperature for 2 days and freeze well up to 1 month.

Yield  :   One  12 x 8 in bread

2 1/4 C all purpose flour
1 tsp instant yeast
2 tablespoon oil
1 C warm water
1 tablespoon sugar
1/2   tsp salt
extra oil for drizzling
3/4  C raisin (optional)


Place flour, yeast, sugar and salt in a mixing bowl.

Gradually add water to form into soft dough

On floured surface, knead by hand for 5 minutes until smooth.

Transfer into greased and covered bowl, let rise until doubled for 1-1.5 hours. Dough is ready if an indentation remains when you press with your fingertips about 1/2 in into the dough.

Lightly grease a baking pan. Gently punch dough down, roll out into rectangle, spread the raisin (if using) leaving 1 in border.

Fold the dough, as though you were making an envelope. Tuck them in so none are showing. Roll out dough on floured board into rectangle to fit  12 x 8 in  baking pan. Carefully lift the dough onto pan, stretch the dough into the corners.  Drizzle oil on top.

Rest the dough for 45 minutes.  Dimple the dough by pressing with your fingertips into the dough about 1/2 in deep. Towards the end of rising time, preheat oven @ 190C.

Bake the bread for 20 minutes or until golden brown.

Let sit in the pan for 5 minutes. Transfer onto rack to cool.

Linking to Yeastspotting 5-18-12

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Wednesday, May 2, 2012


Caramelized Onion Flatbread

My son is not a fan of dinner rolls of flatbread but crazy about stuffed or filled bread with sweet filling. So I decided to whip up this flatbread with caramelized onion for myself.

Don't look down on this flatbread. They are amazing! The caramelized onion does wonder to this simple  bread, The caramelized  onion produces a sweetness and unique flavor you'll  definitely enjoy eating.

For great looking bread, when sauteing the onion, remove from heat when they are about to turn brown. The onion will continue to brown while baking.

Saturday, April 21, 2012


Date Cake Eggless Recipe  @

This is the best Date Bundt Cake I've ever baked. My family was super impressed.  It  really has a great consistency and smells wonderful while baking..

This cake slices nicely and looks so appetizing served on pretty plate.  Would make a great dessert for dinner party or picnic.

Wednesday, April 18, 2012


The idea for stuffed bread was inspired by the bread we had at the nearby bakeries. A little stuffed bread is exactly what I want as a snack in the afternoon.

I love to re-create a bread recipe with different toppings or add on.  Bread baking is a satisfying and challenging project I truly enjoy.

For this recipe, the filling is sandwiched  in between the dough.   The filling will be different everyday, based on what's in season and its availability in our pantry. The possibilities  are endless. You can even make half the bread savory and the other half sweet.

Friday, April 6, 2012


Today's Top 9: April 05, 2012
The best of 7,144 posts from the Foodbuzz Community, as chosen by our editors and users. Browse all 9 »

Hi everyone,

My post  Braided Apple Bread  made it to the Foodbuzz Top 9 on  April 5, 2012.

Thanks so much for buzzing and voting my post,  without your support this will never happen.

Have a wonderful break!


Tuesday, April 3, 2012


This braided  bread looks insanely good yet  really easy to make.  You can use any sweet dough  or dinner rolls recipe for making this braided bread.  It can be shaped according to your preference but most common shape is simply an oblong loaf.  They can also be knotted or twisted into complex shapes.

The dough used in braided breads vary. Some are rich with eggs or butter and they may be brushed with egg for a glossy finish.  They can also be mixed with raisin, nuts, dried fruit or spices for added flavor.

Feel free to choose your own  filling by substituting with your favorite jam or preserves. The stuffing can be made  either sweet or savory too. Before adding more brown sugar to the apples, have a bite to see whether you need extra dose of sweetness, it all depend on apple you'd use.

Yield   :     2 loaves

2 cups all purpose flour
1 tablespoon sugar
1/2 tsp salt
1.5 tsp instant yeast
2  tablespoon melted butter
2/3 cup warm milk


3 medium apples peeled and thinly sliced
3 tablespoons brown sugar or to taste
2 tablespoons all purpose flour
2 tsp lemon juice
1 tsp ground cinnamon


Place flour, sugar and  instant yeast  in a mixing bowl.

Combine milk, melted butter and salt, stir until well incorporated.

Gradually add milk mixture to the dry ingredients and forms into a soft dough.

Transfer onto floured board, knead by hand for 8 minutes until smooth.

Place dough into oiled and covered bowl, let rise until doubled for 1-1.5 hours.

While the dough is rising, prepare the filling. Combine all ingredients in a small bowl. Reserve the filling until ready to fill the braids.

Punch  down  dough, divide into 2 balls. On floured board, roll each ball into rectangle about  1 cm  thick , keep the the other half  covered.

Spread the filling in the center of the dough, leaving 1.5 in  free on all the sides of the dough. Using pizza cutter, cut 1 in strips along the sides , making sure both sides have same number of strips.

Beginning on the left, lift the strip across the filling diagonally. Repeat the same with other side of the dough so that  the 2 strips crisscross each other to form into a loaf.

Repeat the rolling, filling and braiding steps for the  second  piece. Rest the dough covered for 45 minutes.

Preheat oven @ 190C, bake the loaves for 15-20 minutes until golden brown. Immediately brush them with melted butter after removing from the oven.

Leave to cool on the rack for 15 minutes before serving.

Linking to Iron Chef Mom 1 - Apples

Linking to  Yeastspotting 4-6-12

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Monday, March 26, 2012


Moong Dal Rice Recipe @

A fantastic  dish  that offers almost a complete meal using moong dal and rice. There are various ways to cook them. some added ground pepper or other spices as well.

This recipe was perfect. My family raved about how good it was. Perfect blend of seasonings comprise of mustard seeds, whole cumin, ginger and chili powder makes this rice so appetizing that you can eat them without any gravy. I honestly didn't expect them to like it so it was a great surprise! Even the color made it fun for them to eat.

Wednesday, March 21, 2012


A  staple in most West, Central and South East Asian countries . Naan has also become popular in other parts of the world  especially in Arab states, Europe and North America. This  leavened flat bread  is cooked in tandoor by most North Indian restaurant around the globe.

Since tandoor is unavailable in most homes, the best alternative is  to bake them  in an  ordinary oven or stove top.  Naan comes in different flavors, by varying the toppings.

The recipe below uses only 3 cloves of garlic but you can add more if desired and  I have  cooked  them over the stove top without any topping.  If  topped with  one of the following, cilantro, sesame seeds, nigella seeds, chopped onion or minced garlic, it certainly  improve. the flavor. Below are a few tips for perfect naan:

1. Roll out each naan about 1/4 in thick and not very thick. It will expand during cooking.

2. Cook each naan on preheated cast iron skillet or heavy bottom  pan  using medium heat.

3. Rotating the naan using your hand or with the help of folded dish towel ensuring even cooking.

4. Flip the naan more than once to obtain nice golden color.

Chewy, tender and absolutely delicious paired with spicy gravy.  My son gulped all 4 pieces at one sitting!

Yield    :    4 Naan

2 cups all purpose flour
3/4 cup warm milk
2 tablespoon oil
2 tablespoon yogurt
3/4 tsp salt
1 tsp sugar
1 tsp instant yeast
3 cloves garlic minced or to taste
butter/ghee for brushing


Place flour, sugar, salt and yeast in a mixing bowl.

Gradually add the milk and yogurt, mix to form into a soft dough.

On  floured board, knead by hand until smooth for 10 minutes.

Transfer into greased and covered bowl, let rise until double for 1-1/5 hours.

Punch  the dough down, mix in the  minced garlic, knead  dough for 2-3 minutes,  divide into 4 equal balls.

Dust your board lightly with flour, roll out each ball into round or teardrop shape about 1/4 in thick..

Using medium heat, place a naan on heated  cast iron skillet,  constantly rotating the naan  with your hand or with cleaned dish towel until it puffs up, flip and cook the other side.  Flip once more, cook until you have browning on both sides.  Remove and brush with ghee/butter (optional).

Serve hot with your favorite gravy.

Linking to  Yeastspotting 3-23-12/

Monday, March 19, 2012


Today's Top 9: March 18, 2012
The best of 5,971 posts from the Foodbuzz Community, as chosen by our editors and users. Browse all 9 »

Hi everyone! Thanks so much for your support and vote for picking my Apple Crostata as your Foodbuzz Top 9 on March 18, 2012.

All that happens due to  your buzzing and right now  I'm getting a couple of new friends and visitors.

This will certainly motivate me to stay active and contribute a worthy post  for all my valued readers.

Have a wonderful day!


Friday, March 16, 2012


Pie Recipe  @

A crostata is an Italian version of a free-form tart, it is called galette by the French. I had used apples as the filling but you can use any other fillings either sweet or savory.  The crust can be made using  food processor or by hand.

It is not difficult to bake one. Here are the tips to make a perfect pie crust:
  1. Butter  and water should be ice cold
  2. Handle the dough as little as possible. Overworking the dough will make it tough. 
  3. Gradually add  enough water to form into a  pliable dough. It must sticks together and not crumbly.
  4. Refrigerate the dough before rolling out 
  5. Prepare the filling 10 minutes  before removing the dough  from the refrigerator.
The following recipe produces a flaky and tender crust that is so easy to handle. It turns out perfectly every time!

Friday, February 17, 2012


This is an easy recipe that makes a great looking cake. Kids just love it.   It uses the ingredients most likely you already have in your pantry, without a special trip to the shop.

I didn't even use a mixer, just stir the mixture with a wooden spoon. It was low in fat and also egg free. The classic pairing is chocolate and vanilla but there are so many more possibilities. This is my new favorite cake, it turned out wonderfully,  very moist and  tasty!

Tuesday, February 14, 2012


I was in love with this soup when I saw it on a television show recently, I know my family will surely love them.

Spring soup cooked with your choice of vegetables with a bit of onion and seasoned with freshly ground black pepper makes a refreshing, surprisingly hearty meal.

An addition of milk will soften and enrich the soup To jazz up this soup you may add a dash of hot sauce, some shreds of cooked bacon/ chicken or a sprinkle of fresh chopped herbs like parsley or thyme.

Yield :   6-8 servings

2.5 cups mixed vegetables (carrot, french bean, cauliflower)
2 onion chopped
2 potato mashed
6 cups water/stock
1 TB all purpose flour
2 TB olive oil
1 cup milk
salt to taste
fresh ground black pepper
4 TB grated cheese (optional)


Heat  the oil in a deep saucepan, add the onion, saute until translucent.

Add in mixed vegetables, stir for 2 minutes, add 5 cups water and bring to boil. Simmer until vegetables are tender. Mix flour with the balance of water, make sure there is no lump..

Now mix in mashed potato, milk and flour mixture,bring to a slow boil.

Season with black pepper and salt, when ready to serve, ladle into bowls or mugs, top with  grated cheese.

Tuesday, January 3, 2012


Yeast Pie Crust

Hi friends, wishing you much happiness and success in 2012!

This is a recipe I found on the internet and did a bit of tweaking. If you want to try an alternative pie crust, try this recipe using yeast. This looks and tastes just like normal pie but less buttery of course.

I had halved the recipe, turned the crust into mini pies using 3 in round cutter instead of one large pie. Feel free to use any filling of your choice but now had stuffed them with fruit preserves. Be careful not to overfill as the jam will spill out when hot and burn.  These are so cute and great for serving your guests.

This pie crust is so easy to handle and bakes beautifully. I should make them again and vary the filling with blueberries, cherries or chocolate next.