Chapati Recipe (Indian Wheat Bread)
2 cups wheat flour (or sub. white all-purpose flour if you want)
1 cup hot water
Mix, and allow to rest 1 hour. Roll into about 10 balls.
Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
Is this ever a shoo-in for the GaragePunk Hideout!
* 1 12oz regular beer (room temp)
* 1/4 cup sugar
* 3 1/2 cups "Self Rising" flour
Preheat over to 350 degrees.
Place all ingredients into a mixing bowl.
Mix well with a fork. (Batter may have some small lumps.)
Pour in a 9 inch greased bread pan. (You can even use a non-stick spray)
Spread batter evenly in pan reaching all 4 corners.
Bake for 1 hour 10 minutes. (Since oven times can vary start checking at around 50 minutes.)
Panamanian Tortillas (Thick Corn Cakes)
1 cup water
1 cup instant corn tortilla mix (we use Promasa)
1/4 tablespoon salt
1 tablespoon rice flour
1 pinch sugar (optional)
1 tablespoon vegan margarine (optional)
Mix the water, mix, salt, rice flour, and sugar (optional) with a spoon.
Knead with wet hands in bowl (wet hands keep it from sticking, so if it starts to stick just get your hands wet again).
It will form into a mixture called “masa”.
Get bunches of the masa and form them into circles. Make sure the edges are pinched (no creases or cracks), and that the thickness is consistent (about 1 or 2 cm thick).
To bake, put some of the margarine in the pan and spread evenly. Heat the margarine on med high.
When margarine is heated, place masa circles on the pan and let bake.
Flip them every 2 or 3 min to evenly cook without burning.
They will start to puff up and get golden.
It should take about 10 min to cook thoroughly, but make sure not to overdo them–no one likes a burned tortilla!
Repeat the steps until all the circles are baked through.
Cornmeal Cou-cou is cornmeal cooked with okra and water, low and slow until all the liquid is absorbed and the mixture comes away easily from the sides of the pot. Each Caribbean country has its own version of the dish and various flavorings. The dish has its origins in West Africa.
Cornmeal Cou-cou is one-half of Barbados’ national dish of Cou-cou and Flying Fish. Cou-cou is best eaten with a very saucy stew – fish, meat or poultry. As a reference for US and Italian readers, think of it as firm polenta.
2 cups cornmeal
2 1/2 cups coconut milk
1/2 cup finely chopped onions
1 Tbsp minced garlic
2 tsp minced thyme
1 + 1/3 cup thinly sliced okra
salt and pepper
2 Tbsp butter, plus extra for buttering dish
- Cook okra for 10min. in some water w/ salt and pepper. Remove and set aside.
- Pour away 1/2 liquid, return pan to heat. Add okra, gradually beat in corn meal.
- Cook on low, stirring vigorously. Slowly add coconut milk, beating after each time to avoid burning.
- Cover and cook 20 min., stirring occasionally. Cover w/ foil and a lid. Spread w/ butter when serving.
No-oil Corn Tortillas
2 cups Masa Harina
1 1/3 cup warm water
1/4 teaspoon salt
Knead about 3 to 5 minutes. You can’t over-work masa ’cause there’s no gluten to toughen the dough.
Cover w/ plastic wrap, and let dough rest for about 20 min. before using.
Makes about 12 6-inch tortillas
Roasted Garlic, Honey And Kalamata Olive Bread
This is my all time favorite bread recipe! No kneading required!!
3 Cups Bread Flour
1/2 tsp salt
1 Tablespoon Honey
1 1/2 Cup Kalamata Olives, pitted, drained, roughly chopped
1 or 2 heads of garlic (depending how garlicky you like things)
Olive oil for the garlic roasting
3/4 Teaspoon active dry yeast
1 1/2 Cups cool water
It really helps to have a Dutch Oven (about 9″-12″ diameter, at least 10″ tall), with a lid. …if you don’t, you can bake your loaf on a baking sheet BUT, you will need to create steam in your oven – you can do this by adding a cup of water to a baking pan and putting it on the floor of your oven, right as you put your bread in the oven.
Break up the heads of garlic and peel the cloves. Toss them with olive oil in a bowl and make sure they are each thoroughly coated, then put the cloves in a baking pan and into the oven at 375 F for about 20-30 minutes, or until slightly browned (not burnt) and soft but not super mushy. Remove the garlic from the oven when done and set it aside to cool.
Roughly chop the olives and make sure none of them have pits (If you’re using canned olives, drain them and lightly pat them dry first).
Mix the yeast, flour and salt together in a large bowl. Toss in the olives and garlic (make sure it’s cooled a bit), then the water and honey and mix it all together using a large spoon (I used my hands). After a minute or so of mixing, you should have a fairly wet but thoroughly combined dough.
Leaving it in the mixing bowl, cover the bowl with a cloth or towel and let it sit at room temperature for 14-18 hours (more won’t hurt, though). After it’s sat, it should have expanded quite a bit and look a little bubbly.
Now, scrape your dough out of the bowl onto a well floured surface and fold it just a few times, adding more flour to the surface if it gets sticky. Don’t fold it too much, and don’t add too much flour… you want to add just enough that you can pick it up without it sticking to your hands.
Form the dough into a ball and place it seam side down onto a large piece of parchment paper. Place it back into the mixing bowl. Cover it again, and let it sit for 2 – 6 hours to let it proof. The longer it sits, the bigger it gets! The parchment paper isn’t mandatory, but it helps..
After your bread has been resting and proofing for at least 2 hours, preheat your oven to 500 F (yes, HOT!). Transfer the dough to the pot, by picking up the four corners of the parchment paper and placing it in the pot (don’t worry, the paper won’t burn, and it will ensure the bread doesn’t stick in the pot).
Place the pot into the oven and make sure you PLACE THE LID on the pot. Cook with the lid on for 30 minutes, then remove the lid (be careful of escaping steam! it will burn you!) and cook for another 20 or so minutes without the lid on until the crust is a deep brown color. You can tap the bread with your fingernail to test it, it should make a hollow sound when it’s done.
Lift it out of the pot by grabbing the parchment paper corners, let it cool, and then slice and enjoy!
Mexican Bolillos (Torta Roll)
4 cups flour
1 teaspoon salt
1 teaspoon sugar
1 package yeast
2 cups warm water
1 egg white, whisked
Pour water into a large mixing bowl, and sprinkle yeast onto it. In a separate mixing bowl, mix flour, salt and sugar. Add flour mixture to water a little at a time and mix until a dough forms. Place dough in a greased bowl, cover with a towel or cloth and leave in a warm place for about an hour.
Remove dough from bowl, punch it down and knead for about 10 minutes. Divide dough into 10 balls. For oval shaped rolls, roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends. Cover and let rise again for about 30 minutes.
Preheat oven to 375 degrees and brush each dough ball with egg whites. Score each roll with two, 2-inch lines along the top, about 1/4 inch deep. Bake for about 30 minutes.
For the panelle, pour 1 2/3 cups water into a saucepan with 1 tablespoon of the olive oil and add the chickpea flour in a steady stream, whisking as you go. Cook over a medium heat, stirring constantly with a wooden spoon, until the mixture thickens – this will take longer than you think, so allow 20 minutes. Lay a piece of baking paper on a chopping board, and spread the thickened mixture onto it; it should be just over 1cm thick.
Leave until cool and firm, then cut into small squares or diamond shapes and fry in the remaining olive oil until golden and crisp on both sides. Spoon a little caponata onto each panelle, add a parsley sprig, and serve.