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

Tuesday, January 3, 2012

YEAST PIE CRUST

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.

Tuesday, December 27, 2011

SOUR CREAM PIZZA

Pizza Recipe @ http://treatntrick.blogspot.com

One of my family favorite food is pizza. With endless topping to choose from, you never feel bored to have pizza even on daily basis.

Today I'm sharing with you an easy and fantastic pizza using sour cream, topped with onion and tomato. Though this is made without cheese, tomato sauce or meat, it turned out to be our top choice and regular on our dinner table.

The crust is a straight forward recipe and easy to make. It is so much easier if you use  your bread maker. Make your own healthy pizza using fresh produce from your garden or market minimizing the oil and cheese used. Go ahead and create your own healthy pizza customized to your taste.

Saturday, November 26, 2011

HODDEOK (KOREAN SWEET PANCAKE)


Hoddeok is a popular street food of South Korea. I came to know this after watching a television show about Korean food.

They are made with  wheat  flour,  sugar,  water, milk and dry yeast. Though the original recipe calls for sweet rice flour but this was omitted by me.  Allow the dough to  stand in a warm place  for 3 hours. If using active dry yeast, whisk the water, sugar and dry yeast in a small bowl, let  the yeast to activate for about 10 minutes before adding the rest  the ingredients.

After  fermentation, it is shape into ball then stuff with brown sugar and nut filling. Shallow fry these balls then flatten them using spatula until golden brown. They  are best eaten hot.

HODDEOK (KOREAN SWEET PANCAKE)
Yield    :    5
Adapted from here

1 + 1/4  C  all purpose flour
1/4 tsp salt
1/3 C + 1 TB warm milk
3 TB warm water
1/4 tsp instant yeast
1/4 tsp sugar
cooking oil for frying


FILLING
1/3  C  brown sugar
2 TB chopped peanut/pecan/pine nuts
1/2 tsp ground cinnamon

DIRECTION

Sift  flour into mixing bowl.

Combine warm water, milk, sugar and yeast.

Pour the yeast mixture onto the flour, sprinkle the salt. Combine until it forms into soft dough.

Place the dough into greased and covered bowl. Let rise for 3 hours.

Divide dough into 5 balls.  Mix together the filling ingredients in a small bowl.

Flatten each ball, place a tablespoonful of filling, seal the edges and shape into a ball again.

Heat little oil in a cast iron pan, place 2 balls on the hot pan, seams side down and fry then flip after the bottom is slightly browned,  flatten the ball using the spatula.  Cook until  golden brown. Complete the rest of the dough.

Serve hot.

Linking to  Yeastspotting -12-2-11 

Monday, October 31, 2011

CORN & POTATO PARATHA



Corn & Potato Paratha

Paratha or unleavened flat bread is usually pan fried on griddle, stuffed with potato, leaf vegetables, cauliflower, lentil or paneer. It is so light yet filling. They  can be served during breakfast, lunch or at dinner time with chutney, pickle, yogurt, meat or any  vegetable curries.

For this recipe, had combined whole kernel corn with mashed potato. Green chili is added to improve the flavor of this nutritious paratha. They turned out so soft and best eaten hot immediately after you have cooked them.

Thursday, August 18, 2011

SYRIAN BREAD


This Syrian bread is almost similar to pita bread, the only difference is that this is without pocket.  Practically the preparation is the same as other yeast bread.

The dough is so easy to work with and these turned out amazingly fluffy and very tasty. In fact, I have pan fried half of the dough and it has puffed up beautifully but have been eaten before the photo shoot.  They gone in no time !

SYRIAN BREAD
Servings    :    8

3 C  all purpose flour
1 and 1/8 C warm water
2 TB  vegetable oil
1/2 tsp sugar
1 tsp salt
1 and 1/2 tsp rapid rise yeast
melted butter

METHOD

Place flour, sugar, salt and yeast in a mixing bowl. Stir with wooden spoon.

Add in oil  and gradually add the water until it forms into a dough.

Knead dough by hand for 10 minutes and transfer onto greased and covered bowl. Let sit for 1 hour.

Pinch dough down, divide into 8 balls. Roll out each ball into circle about  6 in diameter. Preheat oven @ 200 C.

Brush tops with melted butter and bake 2 at a time for 8 minutes then flip,  apply melted butter and cook for another 5 minutes.

Transfer onto rack to cool. Serve warm.

Source     :       Allrecipes

Linking to  Yeastspotting 8-19-11  

Wednesday, August 3, 2011

VEGGIE PIZZA

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While most of us love chicken or seafood pizza either home baked or take away. I simply adore vegetables pizza.  They are endless choice of vegetables to choose from but this time used what are available in my fridge.

Instead of regular tomato based sauce, sour cream takes the turn to be the sauce. You can also turn them into mini pizza and used different topping on each according to your preference. This pizza is quick, easy and tasty!

VEGGIE PIZZA
Servings     :     2-3

2 C  all purpose flour
1 and 1/2 tsp  rapid rise yeast
2 tsp sugar
1 tsp salt
2 TB oil
3/4 C warm water (more if needed)
1/2 C  sour cream
ground pepper to taste

TOPPING
1  onion sliced
2 tomato sliced
fresh basil leaves
1 medium capsicum cut into thick strips

METHOD

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

Gradually add the water and oil to form into a dough.

Knead by hand for 5 minutes, transfer into covered and greased bowl, leave to rise for 1-2 hours.

Punch the dough down, roll out dough into 12 in. round, transfer onto baking pan. Preheat oven @ 190 C.

Spread with sour cream and sprinkle with black pepper.

Arrange the onion, capsicum,basil  and tomato slices on top of sour cream.

Bake for 20 minutes or until the border  has nice golden color.

Linking to Yeastspotting 8-5-11 

Monday, July 11, 2011

MASALA CHAPATI

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Chapati is a thin flat unleavened bread popular in every Indian home. It is such a versatile meal that can be eaten with vegetarian or non vegetarian dishes.

They are countless variety of chapati you can try. Some adding lentil or vegetables to them but now I have added some spices to the dough and that also varies according to your taste.  Serve hot with your favorite gravy, this is really a light meal you can enjoy with your family.


MASALA CHAPATI
Servings    :     2

1  C  wheat flour
1/2 C  onion chopped
1 tsp  ginger and garlic paste
1/4 C  grated carrot
1/2 tsp  garam masala
1  green chili sliced
2 TB  mint leaves
4 TB  coriander leaves
1 tsp green chili paste
salt to taste
water to bind

METHOD

Combine flour, onion,  carrot, green chili, garam masala, ginger garlic, coriander leaves, mint leaves and salt in a mixing bowl.

Gradually add water to form into stiff dough. Divide into 4-5 balls. Dust your board with flour, roll out into round and place onto heated flat pan. Drizzle oil around the side, cook until it turns brown, flip and cook the other side.

Serve hot.

Monday, July 4, 2011

PIZZA DOUGH WITHOUT YEAST


Pizza Dough Without Yeast Recipe @ treatntrick.blogspot.com


It is getting late and almost nearing to dawn  but my son had requested to prepare pizza for dinner. After given a thought, decided to bake pizza without yeast eliminating a few hours of proofing time. It is amazing that the pizza dough without yeast  turned out perfect  except the yeasty dough will rise better than the ones without.   If you are in a hurry for a decent meal, this is for you, tasty and fast to cook!
Pizza Dough Without Yeast Recipe @ treatntrick.blogspot.com

Wednesday, May 11, 2011

POTATO PIZZA



All along I have baked regular pizza topped with tomato based sauce and looking for something simple without any meat or cheese so this recipe is really fits my requirement. It uses simple ingredients and the main item is potato which must be sliced paper thin using a mandolin if you have.

Have sprinkled  little bit of chili flakes but this is optional. Despite its simplicity, it turned out amazing and tasty. My children gave this pizza  the thumbs- up  and we intend to bake them often.

POTATO PIZZA
Yield    :    2 - 12 in pizza

3 C  all purpose flour
2 tsp rapid rise yeast
3  TB oil
1 tsp salt
1 C plus 2 TB lukewarm water
1/4 C  olive oil for applying on top

FILLING

2 large potato thinly sliced
1 tsp salt
3 TB olive oil
2  onion sliced
salt and pepper
2 tsp fresh/ dried rosemary
100g  parmesan / mozzarella  cheese (optional)

METHOD

Place water, yeast and salt in a mixing bowl. Stir and mix in flour until a soft dough is formed.  Knead by hand for 10 minutes or use your stand mixer. Place dough in an oiled and covered bowl, let rise for 2 hours.

Slice potato thinly using mandolin or sharp knife, Place in a bowl, sprinkle salt and cover with water for 1 hour. Drain and pat dry. Combine potato, olive oil, salt. black pepper,  rosemary  and onion  in a bowl.

Preheat oven @ 190 C. Divide dough into 2 balls. Roll out into round and place onto baking sheet. Lightly coat with olive oil,  cover with potato slices  and cheese (if using).  Bake for 15 minutes until the edges are brown. Serve hot.

Linking to Yeastspotting 5-13-11 

Wednesday, April 27, 2011

TOFU PIZZA



The Tofu Pizza  is inspired by my son's love of bird's eye chili. It is now a staple in our household. We are now shifting to using them almost in all our our dishes.

This is especially made to his liking that includes bird's eye chili and tofu as its topping. Addition of chili really enhance the taste of this healthy pizza but this is entirely up to your preference.

You can also include other veggies such as bell pepper or mushroom. Despite its simplicity this turns out fabulous and very tasty. They are now become my family favorite pizza.

TOFU PIZZA
Yield   1-12 in pizza

DOUGH
2  cup all purpose flour
1 1/4  tsp rapid rise yeast
150 ml  warm water
1  tablespoon  dry milk
2  tablespoon oil
1/2 tsp salt
1 tsp sugar

TOPPING
1 tomato  thinly sliced
1 onion  thinly sliced
1/2 cup sliced bell pepper
5 bird's eye chili minced
2 cloves garlic minced
1 cup firm tofu crumbled
2 - 3  tablespoon mayonnaise
2  tablespoon  tomato sauce
2  tablespoon  chili sauce
1  tablespoon  oil
salt to taste

METHOD
DOUGH

Place flour, salt, yeast  and sugar in a mixing bowl, stir well. Gradually add water and oil until a soft dough is formed.

Flour your board, knead by hand for 5 minutes. Place in a covered and oiled bowl, let rise for 1 - 1 1/2 hours.

While waiting for the pizza to rise, prepare the topping. Towards the end of rising time, preheat oven @ 190 C.

Heat the oil, fry the garlic until fragrant, add the bird's eye chili, cook for a minute.

Now add crumbled tofu, salt, chili sauce and tomato sauce, cook for 2 minutes. Remove and cool.

Roll out the pizza dough to fit into a baking pan. Spread the mayonnaise then the cooked tofu.

Arrange tomato, bell pepper and onion slices on top of the tofu.

Bake the pizza until the crust is crisp and golden brown for 15 minutes.

Transfer onto rack to cool. Cut into wedges to serve.

Linking to Yeastspotting 4-29-11
Linking to Pizza Contest


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Wednesday, March 30, 2011

PLUM PIZZA

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This amazing home made Plum Pizza has a mouthwatering taste. It has a delectable combination of flavors that are sweet and tangy. This delightful dessert uses pizza dough as its base and is not short crust pastry.

To avoid sogginess, brush butter and arrange the sliced plum just  5  minutes  before you are about to bake them. Try this scrumptious dessert where everyone ask for second helping.

Thursday, January 27, 2011

KASHMIRI NAAN

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We went for our family dinner few weeks ago and had a North Indian meal consisting naan with  chicken and fish dishes. Since then my son had requested me to prepare the Kashmiri Naan. This naan is similar to regular ones except dry fruit mix is added to the dough. Though we have tasted other with butter and garlic but this is our top most favorite.

I didn't bake but cook them using flat pan on stove top.  It turns out wonderful and tasted almost the same as the restaurant ones.

KASHMIRI NAAN
Yield    4 Naan

2 1/2 cups all purpose flour
1/2 c plus 1 T warm water
1 tsp salt
1 tsp active dry yeast
2 T melted butter
1/4 C yogurt
1 tsp sugar
4 heaped T dry fruit /nut
extra butter to apply on top

METHOD

*  In a small bowl, combine water, sugar and yeast. Let sit for 10 minutes until frothy.

*  Place flour, melted butter, yeast mixture, yogurt and salt in a mixing bowl. Mix well to form a soft dough.

*  Transfer dough onto floured board and knead for 10 minutes until elastic.

*  Place dough in an oiled and covered bowl for 2 hours.

*  Gently punch  the dough to release air. Transfer onto floured board. Divide dough into 4 ball.

*  Roll out dough then place 1 heaped tablespoon filling, shape dough into a ball then roll out into tear shaped bread.

*  Fry each naan without oil using heated flat pan until bubbles appear,  flip and cook the other side until brown spots appear. Remove from heat and apply butter if you like.

*  Repeat with the rest of the dough. Serve hot.

Linking to Yeastspotting 1-28-11 

Friday, October 8, 2010

OAT & ONION PARATHA


Looking for some healthy and easy to cook dish? You have came to the right place. I'm sharing with you this absolutely oil free and packed with goodness of oat and milk, all in one flat bread.

This bread uses whole wheat flour and ground rolled oat. Adding of green chili or chili powder to the dough is up to your preference. When mixing the dough, care to be taken that you don't pour the milk at one go, add a little at a time until pliable dough is formed.

Oat and Onion Paratha is great to be served during dinner, breakfast or as brunch together with your spicy non vegetarian curry and for vegetarian dishes such as chick peas/rajma masala or other spicy vegetable gravy.

Oat & Onion Paratha
Yield : 4

3/4 C whole wheat flour
1/4 C rolled oat (ground)
1 onion chopped fine
1/2 C milk (do not use all)
1 tsp ginger garlic paste
2 green chili chopped or
1/2 tsp chili powder
2 tbsp chopped coriander leveas
1/2 tsp salt

METHOD

* Place all ingredients except milk in a mixing bowl.

* Gradually add milk until pliable dough is formed. Keep 30 minutes.

* Divide dough into 4 balls. Roll out each ball into round on floured board. Complete the rest of the dough.

* Heat the cast iron flat pan, the fry each paratha until bubbles appear on top, flip and cook the other side.

* Serve hot with your favorite gravy.

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Tuesday, September 14, 2010

CARROT CHAPATI

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Chapati is unleavened flat bread mostly found in Indian homes. It is made of whole wheat flour, water and salt but sometimes oil or ghee is added in the dough to obtain softer roti. The pliable dough is then roll out into disc, fry without oil on preheated cast iron pan until bubble appears on both side.

Using the basic chapati recipe, various vegetable or lentil are added to the dough and now it is getting popular, great taste and a lot of variety to choose from. It is all depends on your creativity and imagination.

This time, I have chosen carrot to be added to the chapati dough. They turn out fantastic and my family loves them a lot. I have divided them into 6 but you could also shape them slightly larger that means you get only 4 pieces.

Monday, August 2, 2010

ROTI MARIAM

Flat Bread Recipe @ http://treatntrick.blogspot.com

This flat bread is once on demand in early 80's during holy month of Ramadan, it was on sale during this particular month only but now it's no longer available.

Since the fasting month is just around the corner, I tried this and it turns out excellent. This bread now becomes our new favorite on our dinner table.

Care should be taken, when adding water, do not pour all but little at a time until a soft pliable dough is obtained. Another tip is, the dough requires at least 10 minutes of kneading than only the bread will be soft. I did without egg too.

Sunday, July 11, 2010

INSTANT PARATHA

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If you are hungry and need something quick to eat, I suggest you try this instant paratha. It's so convenient you can serve them anytime of the day.

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Just remove few pieces from the freezer, remove the plastic sheet, place it on the pan without oil, this dough has oil, cook one side and flip over, fry until golden brown.

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It is now ready to serve. Enjoy with your favorite curry or just spread with condensed milk and roll up, now it becomes instant dessert.

This is better brand I have tried so far, fairly thick and perfect size. They are many ways to enjoy this, will let you know soon.

If you want to try real paratha, do check out this link:
http://treatntrick.blogspot.com/2009/11/homemade-roti-prata.html

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Until next post, have a great weekend everyone!

Saturday, June 19, 2010

CHAPATI (INDIAN FLAT BREAD)

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My friend Nina has requested a recipe for chapati. She used to go all the way to Little India once in a week just to enjoy it.

Hope she will try to make her own successfully. Just be cautious with water, add gradually to form a soft and pliable dough. This flat bread is best eaten hot with keema (spicy minced meat with vegetable), spicy thick curry or lentil gravy. Don't worry if you couldn't get the perfect round shape, for good results use heavy cast iron pan, it distributes heat evenly and produces beautiful color. Happy cooking.


INGREDIENTS

2 cups whole wheat flour
3/4 - 1 cup warm water
1/2 teaspoon salt
2 tablespoon oil
extra flour for dusting
ghee to apply on top (optional)

METHOD

* Place the flour, salt and oil in a mixing bowl.

* Gradually add the water, need not to use all, knead well to form into pliable dough, keep for one hour.

* Divide dough into 4 ball. Using rolling pin form into circle about 1/8 inch thick.

* Heat the cast iron pan, fry until brown spot appears then flip and cook the other side. Flip again, press the edges with clean towel, the chapati will begin to puff up. Repeat the same with the rest of the dough.

* Remove and apply ghee if required.

Chapati on Foodista

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If you want to try Keema follow this link:
http://treatntrick.blogspot.com/2009/11/keema.html

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Made It On Monday 

Wednesday, June 9, 2010

HOMEMADE TUNA PIZZA

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After my successful trial on baking pizza, baked this using the same dough but now topped it with tuna. I made them spicy, spreading the mayonnaise on top, done without mozzarella cheese since I don't have any at the moment.

My family truly enjoyed eating them. Tasted great, won't be buying the ready made pizza in future. If you wish to try my version here is the recipe:

INGREDIENTS

Pizza dough kindly refer here.

TOPPING
1 can (185g) tuna in water drained
2 tablespoons chili paste
1 onion sliced
1 tomato chopped
3 cloves garlic chopped
lemon juice
salt to taste

TO SPRINKLE ON TOP
6 T tomato sauce
3 fresh tomatoes sliced
2 big onion sliced
5 T mayonnaise/cheese

METHOD

* Heat the oil, fry onion and garlic until fragrant, add tomato and salt, cook until tomato turns soft.

* Now add chili powder, stir for few minutes, add tuna and stir well.

* Just before removing from heat, squeeze the lemon juice and add more salt if needed. Cool.

* Preheat oven @ 200 C. Roll out dough into 4 pizza and place onto baking pan. Rest for 30 minutes.

* Spread evenly each pizza with tomato sauce, sprinkle the tuna, followed by onion then tomato. Lastly spread mayonnaise/cheese  on top. Bake for 15 minutes or until golden brown.

Linking to  HEMC 52 - Homemade Pizza


Tuna Pizza on Foodista

Wednesday, May 26, 2010

BEST PIZZA DOUGH

Best Pizza Dough Recipe @ treatntrick.blogspot.com

Pizza is one of favorite foods loved by young and old. Today it is available around the clock in shopping malls and popular food joint including home delivery not to mention in supermarket too.

But nothing can beat home made pizza where you could add whatever topping, sauces and cheese tailored to our taste.

The recipe below yields 6 mini pizza, the crust is fantastic, much better than the store bought, really beautiful crust with perfect crunch. So far this is the best pizza base I ever cooked.

Best Pizza Dough Recipe @ treatntrick.blogspot.com

Monday, November 30, 2009

HOMEMADE ROTI PRATA



Homemade Roti Prata  is crispy or fluffy flat bread normally served either with dal, chicken,fish curry or just sugar. It is called roti canai in Malaysia. After mixing the dough, it must be kept preferably overnight. One must have the skill to flip the dough into layer before heating it on a flat pan or else you have to stretch the dough as thin as possible, roll into coil, flatten the dough then fry it. In Singapore it is so famous that you can have this anytime of the day with addition of egg, banana, chocolate, cheese and many more.