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Rolls with Oat Bran and Fresh Mint |
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Serves: 12 Print this Recipe(Jaee aur Pudinae ki Double-Roti) Category: Special Breads Makes 12 to 16 breads This is not a traditional Indian recipe, but another of my inventions that I make often. It is healthy and nutritious, it's full of Indian flavors and can be served with just about any meal. Try it with a soup and salad, cut in half and make sandwiches, or serve with grilled fare or curries. 1 tablespoon active dry yeast 1 teaspoon sugar 2 1/2 cups all-purpose flour 1/2 cup warm water (about 110°F) 1/4 cup oat flour 1/4 cup soy flour 1/2 cup oat bran 1 clove fresh garlic (large), peeled 1/4 cup chopped fresh mint leaves 1 to 3 fresh green chili peppers, such as serrano, coarsely chopped with seeds 1 teaspoon ajwain seeds 1/2 teaspoon salt, or to taste 2 tablespoons olive oil or vegetable oil 1 large egg 1/2 cup nonfat plain yogurt, whisked until smooth 1 tablespoon melted butter 1. To make the dough, mix together the yeast, sugar, 1 teaspoon all-purpose flour and water and set aside until frothy, 3 to 4 minutes. (If it doesn't foam, that means the yeast is not active and should be discarded. Start again with fresh yeast.) 2. Put all the flours, oat bran, garlic, mint, green chili peppers, ajwain seeds, and salt in a food processor and process until well mixed. With the motor of the food processor running, pour in the oil through the feeder tube and process until well mixed. Then pour in the egg and the frothy yeast mixture and process until mixed. Finally, add the yogurt and process until the dough gathers into a ball. Continue to process until the sides of the bowl look clean, 20 to 30 seconds. (If the dough seems too sticky, add more flour through the feeder tube; if it seems hard, add more yogurt or water.) Transfer to a large bowl, cover with plastic wrap or the lid of the bowl, and place in a warm draft-free spot until it doubles in volume, 3 to 4 hours. 3. Lightly grease 2 large baking trays. Preheat the oven to 150°F or the lowest setting, about 10 minutes, then turn it off. Then, with lightly oiled clean hands, divide the dough equally into 12 to 16 balls, flatten them lightly with your fingers to make about 3-inch discs, and place them on the trays. With a basting brush or your fingers, lightly baste the top surface of each bread with water. (This prevents them from drying out.) Cover with foil and" place them in the turned-off oven to rise once more, about 1 hour. 4. Remove the baking trays and preheat the oven to 350°F. Place the trays in the center of the oven and bake until the tops are golden, about 15 minutes. Check the rolls midway, and if they are browning too quickly, reduce the heat to 300°F and lightly cover the top with aluminum foil. Remove from the oven, baste lightly with the butter, and serve warm. Or let cool completely before storing. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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