Potato Mash Kulcha Bread

Servings:10

cook time:2h

Top ideas for dinner tonight

Want to make something yummy that you can have anytime? Have some tasty potato mash kulcha bread and feel blessed! These Mediterranean looking breads are altered to the Indian palette, by adding chillies and potato. Soft to bite into, with a mouthful of flavours, this bread can be served, both as party snack or anytime bread served with your dinner.

Ingredients

• 225g Whole wheat flour (atta)
• 225g Plain flour (maida)
• 50g Potato mash (flakes)
• 7g Salt
• 5g Wheat gluten powder
• 365ml Tap water
• 15g Fresh (compressed or instant) yeast
• 10g Sugar
• 20g Margarine/butter
• 30ml Olive oil
• 8g Chilli flakes
• 5g Oregano (herb)
• 200g Tomato slices
• 7g Crystal (rock) salt
• 35g Butter

Directions

1. 1Take the plain flour, whole wheat flour and gluten together and sieve the mix. Repeat once more and add potato flakes with salt. Keep this mix separately.
2. 2Add fresh / instant yeast along with sugar in a bowl and stir. Keep it aside and let it rest.
3. 3Add the yeast solution to sieved flour and combine all the ingredients to form rough dough.
4. 4Pull the dough out to a clean marble or granite table space and knead. Add margarine/butter and continue to knead the dough, till it forms a soft and smooth texture. Round the dough, cover it and let it rest for 15 – 20 min.
5. 5While it’s resting, the dough will become twice itself in volume. Tap the dough, remove the gases and round it again. This time, let it rest for 10 minutes.
6. 6Divide equal portions of the fermented dough on a marble or table slab. Make balls of the fermented dough portions and keep aside.
7. 7Take each portioned dough and flatten on the table with a rolling pin, so that it’s about 1/4th inch thick (thicker than our usual chapattis).
8. 8Take a baking tray and grease the inside lightly with oil or butter. Arrange the divided dough shapes inside the tray, by placing them directly on the base. Leave it to proof for 20min or until the dough has risen to twice its size.
9. 9Dock with the help of a fork or roller pastry docker to form even pricks on each sheeted dough. (Docking refers to the act of pricking the dough all over with a fork or other implement.)
10. 10Apply olive oil lightly with the help of a pastry brush all over the top of the dough.
11. 11Arrange the sliced tomatoes on the dough. Then, sprinkle coarse salt, oregano and chili flakes evenly over the tomatoes and dough.
12. 12Preheat the oven at 200°C. Arrange the garnished risen dough trays into the preheated baking oven and bake for 12-15 minutes or until the crust is golden-brown.
13. 13Remove from the oven and release the rolls out from the tray immediately.
14. 14Apply melted butter on each with the help of pastry brush. Serve hot.
15. 15Notes: You can also alter the flavours further by using herbs like methi leaves (fenugreek), pudina leaves (mint). This combination will make it more Indian and will add to the health benefit.