Masala Bread
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This aromatic and flavourful bread that can be enjoyed just plain, as it is already loaded with the fabulous flavours of garlic, herbs and spices. Alternately, you can brush it with a little butter and toast it or make a sandwich with cheese and sliced veggies. Have it warm and fresh, to enjoy the bubbly flavours of garlic, coriander and the spice powders, or stove it in an airtight container for using later.
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Ingredients
- For the dough- 1 tbsp dry yeast
- 2 tbsp Sugar
- 2 ½ cup all purpose flour maida
- â…“ tsp salt
- 2 tbsp soft butter
- 2 tbsp maida for dusting
- For masala - 1 tbsp butter
- 2 tbsp finely chopped garlic
- 1 teaspoon finely chopped ginger
- ½ tsp gram masala
- ½ tsp red chilli powder
- ½ tsp salt
- â…› cup chopped coriander
- 1 teaspoon chilli flakes
- 2 tbsp melted butter for brushing
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Instructions
- Combine the dry yeast, sugar and ¼ cup of Luke warm water, mix gently in a bowl. Cover it with a lid and keep aside for 10 minutes.
- For the dough - Combine the all purpose flour, salt and yeast sugar mixture in a deep bowl, mix well and knead into a soft and loose dough using enough lukewarm water.
- Knead the dough again for 5 minutes till smooth.
- Add the butter and knead very well till the dough is smooth and elastic.
- Shape the dough into a proper round using both your hands while tucking the edges at the bottom.
- Cover it with a dry muslin cloth and keep aside in a warm place for an hour or till the dough is double in size.
- For the masala - Heat the butter in a non stick pan, add the garlic and saute on medium flame for 1 minute.
- Add the ginger and saute on a medium flame for few seconds.
- Switch off the flame and transfer the mixture in a mixer jar add garam masala, salt, red chilli powder and grind it.
- How to proceed - After the dough has rested for an hour, dust the maida over a smooth, flat surface, place the dough over it and knead it well using both your hands.
- Stretch the dough, add the prepared masala and knead very well once again, till all the masala has mixed properly with the dough, while stretching it continuously while kneading.
- Stretch the dough with your fingers to make a oval shape.
- Roll the dough from one end to the other and to make a long cylindrical roll like a Swiss roll and pinch the edges of the rolls so as to seal it properly.
- Place a dough roll into greased rectangular shape aluminium tin. Cover it with a dry muslin cloth and again keep aside in a warm place for 30 minutes, or till it doubles in size.
- Preheat the oven at 200°c for 10 minutes and place the tin in the oven and bake for 10 minutes.
- Now Lower the temperature to 180°c and bake it for 20 minutes.
- In a small bowl add melted butter, chilli flakes, chopped coriander and mix well.
- After 20 minutes brush it with melted butter mixture evenly over it. Again bake for 5 minutes.
- After baked keep aside to cool slightly.
- Once the bread loaf is slightly cooled, demould and brush it with melted butter.
- Cut the bread loaf into ½" bread slices.
- Serve immediately or store in an airtight container and use as required.
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