Some days I wake up too late, it was at 6:55am this morning. Cristine told the son shall go out around 12pm today, they are having marathon revision tests now! Hence, there is no fixed timing for the school. The senior goes to office a little late, around 9am, so I was dilly-dallying in the bed. If you say so, I wake up around 4am, after that its my call; which day to get up from the bed instantly, which day to keep lying. I absolutely cannot sleep at the time of sunrise. Today's lunch box is having "tetul murgi o fried rice." Cristine can prepare it but I wished to. I told her "we need not hurry, Sir goes late and we shall do it after 8am because the son has to eat the reheated stuff may be after 4pm." I always admit I am not that level of a sincere homemaker, definitely casual. I know women who would have done the fried rice only for the man in the morning, for the son fresh when he comes back, then there is something called Cristine's lunch; shall we cook the same thing three times within few hours? I shall not do that. I shall have two thin and small of them for my lunch. There is a little of dough left from yesterday evening done with powdered semolina, fresh coriander, onion, green chillies. About breads, I always prefer to do and serve fresh. I refrigerate leftover doughs but hardly cooked ones unless the men feel heavy and leave eating midway. They so ruthlessly waste food, I cannot; I eat the leftovers; if not too messy, Cristine too eats. So, what you see in the pictures are flatbreads made solely from semolina flour. I drew the inspiration from "cookist.com's Arabic Bubble Bread." However, mine were totally different, I cannot ever acquire the capability of rolling a dough ball so thin.
I was excited to cook a semolina flatbread but was very skeptical if a dough be formed with it. I again admit that I was sure not been able to prepare replica of an Arabic Bubble Bread. We had it with the "til narkol bata dim", salad, raita, achar.
RECIPE SOURCE : "cookist.com - Arabic Bubble Bread"
INGREDIENTS :
SEMOLINA / SUJI : 500GM [gives you 10-12 flatbreads]
CHOPPED FRESH CORIANDER : 1MEDIUM TEA CUP
MINCED ONION : 2-3TBSP
MINCED GREEN CHILLI : 11/2TBSP
SALT : 1/2TSP
OIL : 3TBSP + 1/2TBSP FOR EACH OF THE FLATBREAD
WATER : AS REQUIRED FOR A SOFT & SMOOTH DOUGH
PROCEDURE :
We shall powder the semolina in an electric grinder because I felt it shall help me bind the dough better. [Yet, the dough remained a bit grainy after an hour of standing time. I shall not buy the expensive variety of semolina sold in the native shops, I shall work with cheaper Indian varieties.]
Cristine chopped and minced the fresh coriander, onion, green chillies respectively for me. You will mince the onion & green chillies as fine as possible else you may find it difficult to roll the "porotas."
Discard the root ends of few sprigs of fresh coriander, wash them very well, finely chop and wash again taken in a strainer. Discard the two ends of a medium sized onion, peel and wash it. Cube and mince as finely as possible. Wash again. Discard the root ends of the green chillies, wash and mince finely. With a Cristine in life, I got so lazy with this mincing and chopping job.
We shall add all of them to the powdered semolina flour.
We shall rub the entire thing for 2-3 minutes.
We shall add water little by little and keep kneading. Remember that how much you powder semolina, it shall have a rough texture. Have patience.
Sit on your couch and do this job in your own convenience, this may take some 10-12 minutes.
Now, we shall add some 2-3tbsp oil to the dough.
We shall knead the dough for another 3-4 minutes. Our dough is ready to be kept in rest for 20 minutes to half an hour, covered.
We shall remove the cover after the stipulated time of been at rest, knead again for 3-4 minutes.
We cooked as per our requirement and the rest of the dough was been refrigerated.
Keep the balls covered for 10 minutes before we roll them.
We shall remove cover, roll each ball into round flatbreads taking each at a time on a rolling base; adding few drops of oil while rolling helps. I further shaped them with a cookie cutter, for a better look!
We shall heat a griddle / pan / tawa well, place one prata / flatbread and cook both sides well at low heat turning over few times.
Use 1/2 tbsp oil after roasting each one a bit.
When both sides brown lightly, its done.
We shall never try to brown a semolina bread too much; also try to serve it hot & fresh, it tends to harden once cold. So always do the number of breads you require at that time.
We had it with mixed vegetable & homemade yogurt! We thoroughly enjoyed the meal!
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