The absence of “muchest needed foto” delayed the grand appearance of this favourite recipe of mine for long. It takes a great deal of resolve for me to actually stop and photograph food – I’d rather dig in.
Layered, soft, earthy, flavourful, indulgent – in my opinion, bread can’t get better than this.
- All Purpose Flour/ Wheat Flour – 1 1/2 cups
- Grated Carrots or Beetroot – 1 cup
- Fresh Coriander – 2-3 twigs chopped
- Green Chillies – 1-2 finely chopped
- Sugar – 1 tsp
- Active Dry Yeast – 1 tsp
- Butter – 1 tsp
- Ghee or Oil
- Salt to taste
- Water – enough to knead into a firm dough
- Dissolve sugar in a few tablespoons of warm water. Add yeast to this and dissolve well. Leave to stand for 5 to 10 minutes. If the yeast forms a frothy layer on top, it means its still alive. If there is no frothing, you need to start again with new active yeast for the recipe to succeed.
- In a mixing bowl mix the flour, grated veggies, chopped coriander, chopped green chillies and salt together. Rub in the butter.
- Add the yeast-sugar water to this and using enough additional water knead into a firm dough. The dough should not be very runny. Grease the dough with ghee.
- Cover with a wet cloth and leave the dough in a warm place for 5-6 hours. The dough will almost triple in size.
- Punch the dough once and divide into 2 inch sized portions.
- Set aside a little flour for dusting. Roll out each portion into rounds or triangles. Cook both sides on a tawa on a medium flame.
Serve with gravy of your choice. You can optionally serve it brushed with plain butter, garlic cubes toasted in butter or sesame seeds toasted in butter.