Jan 5, 2011

avoid the oven again: grilled flat bread


on a mission to avoid excessive heat again, i resolved to stove-top cooking for bread choice this time. not that hard to choose anyway since most flat breads cooked on stove top *if i'm not mistaken*. my wild guess is, since the bread doesn't need to raise so much and it is flat, so the bread cooked fairly quick.
although the recipe seems quite long, it's actually quite easy to do. so don't be intimidated by the list... >_~

by the way, i made vegetable dhal for lunch yesterday and had leftovers. so i decided to try this excellent flat bread that is crispy on the outside, but soft and fluffy inside. it pairs greatly with stew-like vegetable dhal that we have. i bet it taste as good with any stews or gravy! might try that someday...^_^ you also might want to try other flat breads featured on yeastspotting.



Grilled Flat Bread a.k.a roti arab with Vegetables Dhal
adapted from here

Flat Bread:
  • 500 g high protein flour
  • 1 packet instant yeast (11 g)
  • 4 Tbsp castor sugar
  • 1 tsp salt
  • 250 ml warm water
  • 6 Tbsp butter
  1. combine all ingredients in a medium bowl, mix well until it form a ball. knead for about 30 minutes
  2. cover the bowl tightly with cling wrap and let it stand in room temperature until it double in bulk, about 30 to 45 minutes
  3. then, push down the dough letting the air out
  4. divide into 10 small balls, flat it down a little with roller pin or your hand
  5. left to rise again (about 15 minutes)
  6. cooked the raised dough on a heated non-stick grilled pan over low heat, and cover the pan with a lid
  7. cook until each sides of the bread  slightly crispy and browned, then remove from heat and place on a cloth lined plate *so the bread stays soft*
  8. serve hot with curry or vegetable dhal
Vegetable Dhal:
adapted from here
  • 100 g yellow lentil *soaked for an hour*, then rinsed and drained
  • 2 Tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed & finely chopped
  • 2 cm piece fresh ginger, finely chopped
  • 1 dried chili, cut into quater
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 stem of curry leaf, remove the stem, and rinse the leaves
  • 200 ml coconut oil *i used evaporated milk*
  • 200 ml vegetable stock / water
  • 1 small potato, cubed
  • 1 small eggplant, cubed
  • 1 medium carrot, cubed
  • 2 red tomatoes, cut into wedges
  • 2 Tbsp tamarind juice
  • salt to taste
  1. in a medium pan heat the oil; add onion and all the spices and stirring all the time until the onion became translucent and the spices give out their aroma
  2. add the lentils, potatoes, eggplant, carrot, coconut milk and stock/water. bring to boil, then reduce the heat to low and let it simmer until the lentils and potatoes are tender and the carrots and eggplants softened. half cover the pan with a lid to trap in the moisture 
  3. then, add in the tomatoes, tamarind juice and curry leaves, season with salt; taste accordingly
  4. serves with bread or rice






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