SOFT BUNS/ROLLS

Homemade buns/rolls that are so easy to bake and so soft. For this recipe, to make it soft, you don't need any special flour. A normal plain flour works foolproof.

Makes 8 big/12 medium rolls

Time:1 hour 10 minutes

1 tsp yeast

1/2 cup warm water

1 tsp sugar

2 tsp salt

1/2 cup milk

3- 3 1/4 cups plain flour

1 tsb melted butter

1 tbs melted butter/2-3 tbs milk for brushing on top

Method

Mix the yeast, warm water, sugar and salt in a bowl. Let it stand for 5 minutes or till you notice foam. Then add rest of the ingredients to the bowl. Knead the dough well. In case you require more water, just add. 

Knead the dough for 8-10 minutes. Then leave it in a greased bowl to proof for 20 minutes in a warm place.

Remove the dough, punch it down and knead for one more time. Make dough balls according to the size you'd want and place them on a greased tray or baking tin. Let the balls proof for another 20-30 minutes. Preheat the oven in the meantime to 190'C.

When the dough balls have doubled their size, place them in the oven for 20 -25 minutes till golden in colour. Remove and brush milk or melted butter on them.

Cool them completely before you use them.

KEEMA AND EGG BAIDA ROTI ( MUTTON MINCE AND EGG STUFFED BREAD )

Baida roti is a type of paratha made with plain flour and stuffed with minced mutton/beef or chicken combined with eggs and then shallow fried. The dough can be made with wheat and plain flour or just the plain flour. It is served with coriander yoghurt chutney and tamarind chutney and some sliced onions. 

keema and egg baida roti

Makes 4

Time: 1 hour

Minced meat stuffing

500 gram minced meat

2 tsp garlic paste

1 tsp ginger paste

1 -2 tsp green chilli paste

1 tsp roasted cumin powder

1 tsp garam masala

Salt and pepper

1 cup chopped spring onions ( white and green part )

1 cup freshly chopped coriander

1 cup finely chopped onions

Juice of 1/2 lemon

3 eggs beaten

Dough

3 1/2 cup plain flour

Salt

Enough water to knead the dough

2 tsp oil

Oil for shallow frying

Method

First, make the dough by mixing flour, salt, oil and water. The dough should be not very stiff. Brush little oil on the kneaded dough and keep it aside covered to rest. In the meantime prepare the stuffing.

 

To prepare the stuffing, tip the minced meat in a pan over a medium heat, to this add the garlic, ginger and the chillies.

 

Cook this mixture for about 10 minutes until the meat is browned and much of the water from the meat has evaporated (do not use oil ). Now add the dry spices. Give it a good stir. When the mixture is cooled, add the chopped onions, coriander, spring onions and the lemon juice. Mix this well. Mix the beaten eggs to this mixture just before stuffing the bread. 

 

 

By this time, the dough has rested. Heat a flat pan with oil to shallow fry the bread.

 Knead it one time and make 4 balls. Roll these ball into a 6-inch diameter. Spoon a good amount of the minced meat in the centre. Brush the edges with little water and fold it as shown in the picture below. 

 

Slowly place the stuffed bread in hot oil and fry until its golden colour on both sides. Slot it out on a kitchen towel.

Serve this keema and egg baida roti with fresh onions sliced, coriander and yoghurt sauce. They serve well when hot. 

TIP: These keema rotis can be frozen also. You can cook them and after cooling pack individually in cling/foil paper and freeze up to 2 weeks. To heat them, either toast them on low setting in a toaster or in the oven at 180'C till warm enough.

GYRO BREAD

A greek flatbread, just like naans; Some call it pocketless pita bread. They are easy to handle with food stuffing. I also use the same for the Mexican recipes where the tortillas are required. Many recipes add a bit of honey and milk to the bread. I did not the like the taste of it with the savoury spicy stuffing so instead, I added water and salt ( can a pinch of sugar, I did not) You don't even need a kneading machine for this. It can be made at any time. All you need is 30 minutes to proof the dough. That simple.

Makes 8

Time: 40-45 minutes

1 cup warm water

2 tsp salt

2 tsp yeast

2 1/2 cup  plain flour

2 tbs olive oil

Method

First, mix the warm water with salt and yeast. Keep it aside for 5 minutes.

Then add the plain flour and the oil. Knead the dough nicely. If the dough is sticky add a bit of flour and if too stiff add a splash of water.

 

Keep on kneading the dough into a smooth dough. Cover and let it proof in a warm place.

 

Make 8 balls out of the dough and roll into 6-7 inch flatbread. Cook flatbread in a heated pan. 1-2 minutes per side as the bubbles form. Remove and store in a kitchen towel to keep it warm.

 

Stuff the filling of your choice on the bread with salad and sauce, roll it and eat. This bread can be used with any curries.

GOBI PARATHA (CAULIFLOWER STUFFED CHAPATI/BREAD)

The Gobi, cauliflower paratha just like the aloo paratha ( potato stuffed paratha). The cauliflower is grated or riced and mixed with few dry spices and fresh coriander and stuffed into the rolled dough and then cooked with ghee/oil basted on it. It is eaten for breakfast, but I cooked for dinner. Serve it with yoghurt or butter on the side.It's quite filling.

Makes 4-6

Time: 40 minutes

1 medium head cauliflower grated or blitzed

1 tsp grated/chopped ginger

1 tsp grated/chopped garlic

2 tbs chopped coriander

1 tsp cumin powder

2-3 green/red chillies finely chopped

1/2 tsp garam masala

Salt and pepper

Dough

3-4 cups wheat flour

Salt

Enough water to knead

Oil for greasing

Ghee/oil for basting/frying

Method

First, knead the dough and keep it aside for few minutes.

For the filling, mix all the ingredients in a bowl and adjust the salt. 

Make 4-6 tennis ball size balls and roll the dough into a chapati of about 5 inches.

Spoon 3-4 tbs of cauliflower stuffing on the chapati in the middle. Seal the dough by bringing the edges inwards to the centre as shown in the picture.

When the stuffed ball looks like in the picture below, lightly tap it to remove the air bubble (pushing it towards the edges)

Roll the stuffed ball with the rolling pin or keep in tapping/pressing with your hand to flatten it to 7 to 8 inches in diameter. 

 

Pick the paratha and carefully place it in the heated pan. Cook the first side for 2 minutes on medium flame then flip to the other side. When it starts puffing, apply the ghee/oil and flip it again to apply the oil/ghee again. Using a flat spatula, press the paratha, applying little pressure. When it is all nicely browned and slightly crusted, remove it and continue the rest.

 

Serve the paratha with yoghurt or butter.

TIP:  If you are cooking immediately then add the salt to the ingredients but if for later cooking, avoid the salt. This is because salt releases the moisture from the cauliflower and it makes it difficult to roll it as it will stick at the bottom while rolling. 

GURH ROTI

Gurh roti, a typical Punjabi roti. This is a staple in North India. I make it when I just want to have something simple and comforting. With the weather right now in Nairobi, this is perfect with a cup of karak Chai. Fennel just smells amazing when these rotis are being cooked. The whole house smells warm. 

Serves 2

Time: 30-40 minutes

2 cups wheat flour

1/4 tsp salt

1 tbs ghee

1 tsp crushed fennel seeds

1/2 cup gurh, grated jaggery

1/8 cup warm/hot water

Method

Mix the gurh and warm/hot water in a pot. Stir it well till it is dissolved. In another bowl, mix the wheat flour, fennel seeds, salt and ghee. Rub it with your fingers and then pour in the gurh water. Make a tight dough. The dough might feel bit stiff but it's fine. Let it rest in a damp cloth for few minutes.

 

Roll the dough, into 4 balls. Place the ball in between the two sheets of plastic sheets. Using a rolling pin, roll them into small chapattis, about 5-5 1/2 inches in diameter as shown in pictures below.

 

 

Cook the chapati on a pan, brushing little ghee. 

Serve the chapatis hot with butter and tea. 

SCRAMBLED EGG STUFFED PARATHA

Scrambled eggs stuffed in the Paratha is a popular Indian street food. There are many variations of it. I personally like this as it makes easy to stuff and can play around with ingredients to get your own taste. I added grated cheese to the eggs. You can add chopped green chillies to make it hot.

Serves 2

Time: 35-40 minutes

For the scrambled eggs

4 eggs lightly beaten

2-3 spring onions finely chopped

1/2 cup grated cheddar cheese

Salt and pepper

1 tbs oil

For the dough

2 cups wheat flour

1 cup plain flour

salt

Enough water to make the dough

Ghee for shallow frying

Method

First, prepare the dough by kneading the dough ingredients and leave it to rest.

 

Now, cook the scrambled eggs by heating oil in a pan. Add the spring onions and garlic, lightly saute it and pour in the beaten eggs mixed with salt. Stir them frequently to get them cooked. Remove in a bowl and mix in the grated cheese, black pepper and let it cool completely.

 

Make 8 balls from the dough. Roll them into a 5-inch rounds. Place 2 -3 tbs of egg and cheese mix in the centre then cover with the other rolled dough. Cringe the edges or press it so that it's sealed. Roll again to extend the chapatti to 7-71/2 inch round. Cook on the heated pan about 1-2 minutes on each side. Brush ghee on both the side and light fry it.

 

Serve it hot topped with butter.