Saturday, January 15, 2011
These are one of most soft rolls. If you are an Indian and you are used to Aloo parathas, it's something just like that. It retains it's soft texture even after a long time. Goes well with soup or curries.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves 3 to 4
Wholewheat flour - 100 g
Bread flour- 200 g
Mashed potato- 100 g( you might need 1 medium sized potato)
Dried yeast - 1 1/2 tsp
Warm water- 75 ml
Olive oil- 1 tbsp
Honey- 1 tsp
Coriander leaves- 2 stalk finely chopped
Sesame seeds- 1/2 tbsp ( optional)
Milk- 1 tbsp
Salt- 1 tsp
To make the mashed potato:
Boil 1 medium sized potato and mash it well with a masher.
Sift the flour and salt in a large bowl, add the dried yeast and mix well. Make a well in the center, add the honey, oil,mashed potato and water. Mix it with a electric mixer and make it into a smooth and elastic dough.
Place it in a clean and oiled bowl, and allow it rise until it doubles in sizes.
Take the dough, punch the air back, add the chopped coriander leaves and knead inside the dough. Divide the dough into small rounds and place them together. Cover loosely with a cover and allow it to rise for another 30 minutes.
Preheat the oven to 200 degree Celsius. Brush the bread with milk and sprinkle with sesame seeds and bake it in the preheated oven for 25 to 30 minutes until the top looks light brown in colour.
Serve the bread warm with soup or curries.
Don't forget to check out our bloggers in marathon Srivalli, Reva, Monika, Priya Suresh, Priya Vaasu, Jay, PJ, Veena, Azeema and Sowmya.
This recipe goes to Yeastspotting and Veggie / Fruit A month- Potato hosted by Divya of Dilse originally started by Priya.