Sorry, if you came here looking for my daring baker’s monthly challenge post. With all those wonderful opera cakes flooding the blogosphere, I must say, that I am a tad disappointed at not being able to post mine. But I did have to let this month’s challenge go.
For one, my mailbox has been playing truant a couple of times, which I did not realise for a while. Which meant that I received my invitation to the new DB forum, and knew about this month’s challenge, just a few days ago. And with us off visiting friends and the kids half term, and me, not in the best of health for the last couple of days, did not help either. See, so many excuses…but , really, I wish I had made it…well, maybe one of these days
Hmm, that has made me feel better already. But I’m a baker, aren’t I, and am supposed to be a daring one at that…so I did bake…not of the sweet kind , though. Actually, it all started with a bowl of leftover dal. I was in the mood to bake some bread, but one thing led to the other, and instead of a plain one, came out these cheesy- dal flatbreads, oozing with flavour.
5 C of whole wheat flour
4 tsp active dried yeast
1 and 1/2 tsp sugar
1 tblsp salt
2 tblsp +a little extra warm water (for kneading)
2 tblsp oil
1 and 1/4 C warm, cooked masur dal (split red lentil soup)…I had made it this way, but, without the vegetables, and had also tempered it)
100 gms of cheddar cheese, grated
a bunch of fresh coriander leaves, chopped
1 tblsp of butter, melted
- Dissolve the yeast and sugar in the 2 tblsp of warm water and leave in a warm place till it becomes frothy.
- In a bowl, mix together the flour, salt, oil and coriander, with the fingertips.
- Make a well in the centre of the flour mixture and add the yeast mixture, and mix well.
- Add the dal and mix again.
- Add enough water and mix together to form a soft dough.
- Knead vigorously for 7-8 minutes to form a soft and smooth ball of dough.
- Grease a bowl lightly, and place the ball of dough in it, tossing it to coat the dough in the oil.
- Cover the bowl with plastic wrap and leave to rise for an hour or till doubled in volume.
- Pre heat the oven at 250 deg C and line and grease a baking tray.
- Punch down the dough and divide into 11-2 portions.
- Shape each portion into a ball and pat it out with the fingertips to a circle of about 4 and 1/2 – 5 inches in diameter.
- Place a portion of the grated cheese on it, leaving a space of a cm, all around.
- Gather the edges of the patted dough to form a pouch and seal the edges , so that the cheese remains inside it. (just like a stuffed paratha). Pat out the dough again to form a circle of 4 and 1/2 – 5 inches in diameter and arrange on the prepared baking tray.
- Place the tray in the top rack of the oven and bake for 12-15 minutes or till nicely browned.
- Brush the tops with very little butter, while still hot, and cool completely on a rack before storing, if serving them later. And if they are going to be served straight from the oven, take care while biting into them….the insides are going to be really hot!
A few notes-
- The dal preparation that I used was very thick and mushy. If your’s is lighter, use less water. In other words, adjust the liquid needed to make the dough, accordingly.It should be just enough to form a soft ( not very) and smooth ball of dough.
- While patting out the balls of dough after filling with cheese, take care to seal properly to avoid the cheese from oozing out while baking.
- If you are baking the breads in batches, make sure to keep the unused dough in a bowl covered with plastic wrap to prevent the dough from drying.
We had the breads with a spicy chickpeas soup and some fresh salad…the bread was indeed very soft and full of flavours and I’m really glad I made them…hmmm, will have to cook more dal than needed from now on