- Cooking time
- 160 mins
- Serves
- 4 people
Sweet
Salty
Sour
Spicy
- Meal course
- Lunch
- Posted by
- Posted on
- January 21, 2016
| 1 packs | one-7-g-sachet-of-easy-blend-yeast-or-15-g-fresh-yeast |
| 500 gram | 500-g-strong-bread-flour-2-tbsp-for-dusting |
| 2 teaspoon | salt |
| 1 teaspoon | sugar |
| 1 table-spoon | olive-oil |
| 100 mililiter | 100-ml-boiling-water |
| 300 mililiter | 300-ml-cold-water |
| 2 table-spoon | semolina-for-dusting |
| 1 cup | 1-cup-finely-chopped-fresh-methi-leaves-do-not-use-dried-fenugreek-leaves |
| 1/2 teaspoon | 12-tsp-chilli-ginger-paste |
| 1/4 teaspoon | 14-tsp-ajwain-carom-seeds |
| 1/2 teaspoon | vegetable-oil |
| 1 pinch | coarse-sea-salt |
one of the most aromatic, rustic and bursting with flavours bread I’d ever encountered. I was so pleased with the results, fresh fenugreek leaves and carom seeds both flavours suited so well and aroma of baking fenugreek leaves was just simply divine, you can’t ignore the wonderful baking aromas wafting from the kitchen ! so simple to make and yet so impressive looking, crunchy on the outside and soft inside.
In a big bowl place flour, easy blend yeast, sugar and salt. Mix everything with wooden spatula. Now mix 100 ml boiling and cold water, it should feel perfectly hand hot. Add the oil in water. Make a well in the centre of the flour and pour oily water all at once. Quickly using a wooden spatula mix everything to make a soft and sticky dough. On a clean surface sprinkle flour and tip the soft and sticky dough. Knead the dough by stretching it away from you then folding it half towards you and pushing it away with the heel of your hands. ( do it about 18-20 times ) Once dough is smooth and silky, put it in a well oiled mixing bowl and cover it with clean kitchen towel and leave it for about one hour. ( No need to put in a warm place ) Mean while make fenugreek mix by heating oil in a pan. Add ajwain seeds, chilli ginger paste . Fry just few seconds and add methi leaves. Keep heat high, and let the methi cook for 2-3 minutes. Methi mixture should be totally dry. Let it cool. Once dough is risen and ready ( the dough is ready when it springs back when you press the dough with your finger. ) Mix semolina and dry flour to sprinkle on the surface. Now sprinkle semolina and flour mix on the clean worktop , tip the risen dough on it and lightly need in the fenugreek mix. Pre heat oven to gas mark 7-8 ( high ) Keep baking tray ready dusting with semolina. Cut the dough in 3-4 equal pieces. Put the dough piece on dusted baking tray and use your hands to make each peiece into triangle or rectangle shape. Now create a hole in the dough by using sharp knife, make 3-4 diagonal cuts. Carefully stretch the dough so holes open up more. Sprinkle some sea salt. Bake in the pre heated oven for 10-12 minutes. Serve hot.
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