Black Sesame Holiday Star Bread with Citrus Glaze

A fluffy tear and share bread with hot chocolate for breakfast is a special memory during Christmas holidays and I wanted to create something that would capture the spirit of Christmas along with my love for bread and that memory! A two-tone milk bread dough perfumed with cardamom and citrus zest. Filled with the sesame crunch butter and finished with a sweet aromatic glaze. It’s soft, nutty, aromatic, tangy and quite special…

I created this recipe for Rooted Fare ‘s Holiday Bakes contest however due to my nut allergy I couldn’t taste it, so obviously I made a simple sweetened sesame paste version and loved the contrast of slight bitterness from black sesame with the floral tang from both cardamom and the glaze. Making it again tomorrow!

*Note: you can totally skip the food coloring and make it as is and use a beaten large egg for the shine.

Prep time: 25-30 mins
Proving time: approximately 75 mins 1st proof and 35 mins second proof
Bake time: 16-20 mins
Serves: 6-8

Ingredients
Dough
200g Bread Flour (I used King Arthur Brand)
40g Cake Flour (substitute with Plain Flour)
45g Instant Mashed Potato Flakes (I use the generic Idahoan Brand)
3g Fine Sea Salt
29g Milk Powder / Dried Milk
2 tsp Ground Cardamom
1/2 tbsp Meyer Lemon Zest (substitute with any citrus)
8g Instant Yeast
28g Granulated Sugar
205g Lukewarm Water
55g Salted Butter, softened
Tubes of Red & Green Gel Food Colors (either Wilton or Betty Crocker brand is fine)

*Note: don’t recommend using natural or artificial powdered food colors as they make the bread dry and the post bake color won’t be quite vibrant

Filling
120g Black Sesame Crunch Butter (Rooted Fare)
for a nut free alternative :
150g Toasted Black Sesame Seeds
2 tbsp Floral Honey or Agave Syrup
2 tbsp Salted Butter

For shine
2 tbsp Heavy Whipping Cream
2 tsp Maple Syrup

Citrus Glaze
1/2 tbsp Meyer Lemon Zest (substitute with any citrus)
1/2 tbsp Orange Juice + 1/2 tbsp Meyer Lemon Juice (substitute with any citrus)
110g powdered sugar

Directions

🌟 Make sesame paste: If going for the nut-free version then, using a food processor grind the toasted sesame seeds until they release oil and start forming into a coarse paste (about 5-6 mins in short bursts to avoid over heating). Then stir in honey and butter and run the processor for 1-2 mins until a smooth spreadable paste is achieved. Keep it refrigerated until 15 mins before spreading and assembling the loaf.

🌟 Make the dough: If kneading by hand, combine all dough ingredients except food colors. Knead until a smooth-soft dough is formed, shouldn’t be sticky! If using stand mixer, then combine all dough ingredients except butter. Using dough hook attachment, knead on medium speed for 7-8 mins. Now gradually add butter bit by bit while the mixer is running. Continue kneading for about 15 mins until it’s turned into a smooth ball of dough.

Now, divide the dough equally into 2 portions (by weight), add several drops (adjust the quantity based on your brand) of red gel color to one and green to other. Knead the colors into each piece of dough until fully incorporated. Adjust the quantity of colors based on your desired shade of red and green. Transfer each dough into separate bowls, cover and let them rise until roughly doubled in size (about 75-90 mins).

🌟 Shaping: Divide each risen dough into 2 equal portions (2 red and 2 green). Roll each into balls, cover and let it rest for 10 mins. On a lightly oiled surface, roll out one red ball into a 25cm circle.  Transfer it onto a parchment lined baking sheet. Transfer 40g sesame crunch butter or the sesame paste (from Step 1) and evenly spread filling leaving at least 0.5cm border. Now roll out the second red ball into same size & place it on top of filling covered disc. Repeat the layering process with filling and green dough discs - leaving the top green disc bare (*note: 40g filling in each layer)

🌟Shaping contd.: Place a 7.5cm circular guide (I use a cookie cutter) in the center and using a sharp knife or pizza cutter cut 16 equal strips through all layers. Pick up 2 adjacent strips and twist them away from each other 3 times then pinch the ends to form a pointy end. Repeat this for remaining strips so that you have an 8-point Star. Cover and let it rise until puffy, about 35-40 mins.

🌟 Baking: Pre-heat oven to 415F (or 205C) and whisk heavy cream and maple syrup until homogeneous. Brush the puffy loaf with the heavy-cream maple syrup mixture. Bake for 16-20 mins or until the center records 200F temp. Meanwhile, whisk the glaze ingredients and keep it aside.

🌟 Finishing: Transfer the loaf to a cooling rack & let it cool for few mins before brushing it with the citrus glaze. Let the glaze set for 15 mins before tearing and sharing! Highly recommend some good Oolong Tea to go with it

Herby Preserved Lemon Soda Bread

As I mentioned recently, soda bread is the easiest way to ease into breadmaking, so why not share a solid savory recipe for all seasons with you all! Utilizing spices, herbs and of course preserved lemon, this particular loaf is very aromatic, flavorful and comes together in no time to serve it during any time of the day really. I served it with some whipped cottage cheese swirled with harissa however nothing beats a hefty slathering of good old butter.

*Note: to make it gluten free, just use 235g Gluten Free flour mixed with 3/4 tsp Xantham Gum

INGREDIENTS (1 medium loaf)

Dry Ingredients

200g Bread Flour or High Protein Flour (extra for dusting) 

35g Spelt Flour or Whole Wheat Flour 

15g Old Fashioned Oats (not the quick cooking variety) - more to finish

1 tsp Baking Soda

1/2 tsp Baking Powder

1 tbsp Curry Powder (potent kind)

1.5 tbsp Za’atar

2 tsp Crushed Rose Petals

1 tsp Ground Turmeric

1/2 tsp Fine Sea Salt (reduce to 1/4 tsp if the preserved lemon using is on saltier side)

Filling

35g Super Cold Salted Butter, cut into pieces

35g Preserved Lemon, de-seeded & finely chopped (for reference I used the one from Mina brand)

40g Roasted Pumpkin Seeds

5g Fresh Marjoram Leaves, chopped (substitute with fresh oregano leaves)

15g Fresh Chives, finely chopped

15g Fresh Cilantro (including stems), finely chopped (substitute with flat leaf parsley)

Wet Ingredients 

160g Buttermilk, Cold or straight from fridge

15g Honey, Room Temperature

1 large Egg (50g without shell), room temperature 

Directions:

💥 Pre-heat oven to 425F / 220C . Line a baking sheet with parchment paper and dust generously with bread flour. Alternatively, line a 4”x5” Loaf Tin with parchment paper with over hang on two sides  

💥 Whisk all dry ingredients in a large bowl. Carefully tip the cold butter and massage by hands until the butter break down into pea size bits and are coated with dry ingredients mix. Now add rest of the filling ingredients and gently mix everything by hand. Make a well in the center

💥 Whisk all wet ingredients in a large jug. Once well combined, transfer into the well of dry ingredients and filling in the large bowl. Using a spatula, gently mix everything until everything is just combined (no floury spots) to form a rough dough

💥 If using the loaf tin, transfer the dough into prepared tin. Smoothen the top, sprinkle extra oats and run a knife through the center length-wise and bake for 30-35 mins or until baked. Or transfer dough mixture from the bowl to the flour dusted sheet. Using floured hands and bench scraper (optional), roughly pat & shape into a round. Sprinkle more flour on top to handle. Once a rough boule is formed, using kitchen shears make a deep cross in the center and bake for 30-32 mins or until it’s golden on the outside and sounds hollow when tapped on the bottom

💥 Let it cool completely before slicing. Serve with softened butter and favorite condiment such Za’atar or Everything Bagel Seasoning spice mixes or hot honey / sweet chili sauce. Poached eggs on the side are perfect too!

Two Potato and Onion Bechamel Focaccia With Chimichurri

Focaccia is hands down the ideal beginner bread using yeast as it requires the minimum tools, skills and ingredients. Even then, at the end of the day its bread, therefore temperamental. Type of flour, humidity, room temperature, altitude, etc. differs in every kitchen -leading to varied results and sometimes unsuccessful! So, like any avid breadmaker I have been on a journey to find a “NO FAIL” Focaccia and drumroll for my version that will be perfect as long as the yeast used is alive and you follow the instructions to the T.

After playing around with several recipes online here I have my very own take that uselessly I have felt quite territorial about. The topping and sauce are obviously flexible but I will admit that this combo of crisp sweet potato and potato with onion and a cheat’s bechamel is simply out of the world. The chimichurri sauce is an evolved version of the one I picked up from a cooking workshop led by the chefs of BOKA restaurant in Chicago. Its our staple that we use on salads, roast veggies, sandwiches but nothing beats dunking this focaccia into that earthy zingy goodness! I have made this a zillion times including the vegan versions. Please be patient with all the ingredients and instructions and read the recipe thoroughly before starting. You will be rewarded at the end!

*If you would like to see a demo of before and after bake then tap here. Also, I have made several same day focaccia recipes and strongly prefer the results from a longer cold proving. Long story short, you can totally start this one in the morning and have it ready for dinner and it will taste just fine, not the best!

Ingredients (one 13” x 9” loaf)
Dough
500g Bread Flour (substitute with any strong flour with at least 10-11% protein). I use King Arthur Brand that’s readily available in the US however any high protein flour will work
420g Lukewarm Water
6g Granulated Sugar
14g Olive Oil (3 tbsp or more for finishing)
8g Instant Yeast (I exclusively use either Fleischmann or Red Star brands)
11g Sea Salt (I prefer Trader Joe’s brand but have been successful with 9g of Morton Sea Salt)

Topping
1 Medium (or 2 small) Yukon Gold Potato, as thinly as possible sliced (I prefer using a Mandoline however a sharp knife will work just fine)
1/2 Purple Sweet Potato, thinly sliced (substitute with regular sweet potato)
90g Cream Cheese (For the Vegan version I use the Trader Joe’s brand and for regular it’s either Philadelphia or Trader Joe’s)
1 heaping tbsp of Greek Yoghurt (Use any Plant Based Yoghurt of your choice)
8-10 Chive Blossoms, tips separated, and rest finely chopped (substitute scallions or regular chives)
1 tbsp Chopped Thyme
1 tsp Ground White Pepper (substitute with Black Pepper)
100g Shredded Gruyère Cheese (substitute with any Melty vegan Cheese of your choice)
1/2 Large Red Onion, thinly sliced

Chimichurri Sauce
1 large Garlic Clove or 2 small, smashed
4 Scallions, roughly chopped
15g Cilantro including stems (substitute with equal weight of Parsley leaves, not stem)
15g Chives
1.5 tbsp Light Soy Sauce or Tamari or Coco Aminos
1/2 Green Chile Pepper (optional)
3 tbsp White Wine or Champagne Vinegar (substitute with Apple Cider vinegar)
2 tbsp Orange Juice
1 tbsp Orange Zest
1/2 tbsp Maple Syrup
50-55ml Olive Oil (top quality preferable)

Directions
💥 Combine and mix flour and salt in a large bowl. In a large measuring jug or another container with spout, combine and mix rest of the dough ingredients. Once the yeast mixture look foamy (activated), pour it into the flour-salt mixture. Using a spatula, mix it really well so that the entirety of flour is hydrated (DRY FLOURY SPOTS is unacceptable!). With over 80% hydration, it may look loose or soupy but don’t worry just let it rest for 10-15 mins

💥 Now we will perform the “stretch and fold” action (that helps in building strength and structure of the bread) - with very wet hands, pull a handful of dough from 12 o’ clock position all the way up and fold over the bulk of dough to 6 o’ clock position. Repeat this action on all sides (3 o’clock and 9 o’clock) or until you are satisfied with the amount of tension you have built or until it roughly tightened up into a ball. Let it rest for another 10-15 mins and then repeat the “stretch and fold “ action one more time. After 30 mins and two rounds of tension building exercise, transfer into a large Tupperware. Form into a ball with smooth top (essential to trap the air bubbles inside) and seam side down, cover and put it in the fridge for 12-48 hrs

💥 Whenever ready to bake, prepare a 13” x 9” baking tray (preferably a jelly roll pan) by greasing with 1 tbsp oil then lining with a parchment (so that we avoid sticking to the pan situation). Add 2 tbsp Olive Oil on to the parchment and brush it thoroughly so that it’s well-greased. Now tipple the risen dough into the lined baking sheet

💥 Oil your hands well and fold one side of the dough to the middle and repeat with other side (think folding a paper into thirds). Now pinch the ends that meet in the middle and flip so that seam side is down and smooth side is up. Cover with an inverted tray (don’t use tea towel or plastic wrap as it will stick and alter the crumb structure while getting it off) or put in a large plastic bag to tie like a balloon and let it rise until it fills the pan completely (may take upto 3 hrs.). If not filling the tray completely then with oiled hands you can stretch the edges (from the bottom) gently towards the pan edges. During this time dunk potato and sweet potato slices into salted boiling water, let them soften for 8-9 mins. Drain and using paper towel pat dry the slices as much as possible. This helps in removing excess starch and getting crisp results

💥 Once well risen and filling the pan, the dough should look shiny, smooth and jiggle when the tray is shaken. Whisk cream cheese, yoghurt, chives (excluding the tips), thyme and pepper into a paste and chill in the fridge until needed. Now pre-heat oven to 435F or 220C

💥 Plop spoonfuls of the cream cheese mixture all over the dough and very gently massage it to cover the surface area as much as possible. With oiled fingers, now press the dough gently touching bottom of the tray to make dimples. Do this action a couple times (DO NOT GET CARRIED AWAY as too much dimpling will lead to structural collapse). Scatter shredded cheese & sliced onions all over; followed by potato and sweet potato slices. Finish with tips of chive blossoms and a drizzle of olive oil. Bake for 29-31 tsamins in the lowest rack or until it looks very golden (if you have a thermometer then stick it in the middle and if it reads at least 190F or 88C  then it’s done). Transfer the focaccia out of parchment on to a cooling rack or any perforated tray (helps to keep the bottom crisp instead of soggy).

💥 While the bread is in the oven or just before ready to serve, in a food processor - blitz all chimichurri ingredients into a glistening sauce like consistency. Cut the Focaccia into equal bite size squares and serve with chimichurri sauce, Enjoy! It’s truly my most favorite :)

Spelt, Anise and Date Soda Bread

Even though I absolutely adore the breadmaking process sometimes the just the ease and speedy results of a Soda Bread is quite nice. From mis en place to freshly baked bread on table experience takes 45-50 mins with only active prep time of 15 mins. This version uses my favorite Spelt Flour and Old Fashioned Oats to bulk it up and give a nuttiness and the Date Syrup Butter although an optional accompaniment is the chef’s kiss! This one may not be a looker but the flavors are so special that with a mug of tea I’m sure you will begin your day with a smile.

*NOTE: can be made Gluten Free by using 280g of GF Plain Flour instead of Bread & Spelt flours here. Alongwith 1 tsp Xantham Gum. But remember the texture will be cakey

Ingredients (1 medium loaf)
Dry Ingredients
170g Bread Flour (more for dusting)
110g Spelt Flour (substitute with whole wheat flour)
60g Old Fashioned Oats
1.5 tsp Baking Soda
1/2 tsp Baking Powder
2 tsp Ground Fennel Seeds
1 tbsp Fennel Seeds
1 tsp Ground Cardamom (freshly ground preferred)

Wet Ingredients
60g Chopped Mejdool Dates (substitute with any dried Fruit of your choice like figs or apricots or even chopped candied orange peel)
150ml Cold Buttermilk (straight from the fridge)
125ml Cold Water
30g Date Syrup (substitute with Dark Molasses)

Date Syrup Butter (Optional)
114g OR 1 Stick of Salted Butter, softened at room temperature
2 tbsp Orange Zest
1/2 tsp Ground Cardamom
25g Date Syrup (more to drizzle on top)
2 tsp Toasted Sesame Seeds
Maldon Sea Salt

Directions
💥 Pre-heat oven to 425F. In a large bowl, combine and whisk all dry ingredients in a large bowl and make a well in the center. Combine and whisk all wet ingredients in a measuring jug or a tall coffee mug

💥 Transfer the wet mixture into the large bowl and using a spatula gently mix everything until everything is just combined (no floury spots). Now line a baking sheet with parchment paper and dust generously with bread flour.

💥 Transfer the dough mixture from the bowl to the floured parchment lined sheet (to avoid much handling you can transfer the dough into a parchment lined 8.5”x4.5” loaf tin, smooth the top, run a knife through lengthwise and sprinkle some oats and sesame seeds). Using floured hands and bench scraper (optional), roughly shape into an oval shape (it will be sticky but do not try to knead, just aim to put together). Sprinkle more flour on top to handle. Once a rough dough is formed, using kitchen shears make 3-4 deep crosses on top of the dough and bake for 30-32 mins until it’s baked. When knocked on the base makes a hollow sound (it’s imperative to bake right away after forming the dough as the chemical reaction between Baking Soda and Buttermilk starts instantly and you want to take advantage that by putting in the oven right away)

💥 While it’s baking, make the compound butter - whisk softened butter, orange zest, cardamom and date syrup until combined. Looks glossy, homogenous and smells aromatic (Optional Step). Transfer into a small bowl, drizzle some date syrup on top and finish with sesame seeds & flaky Maldon Sea Salt

💥 Let it cool for 15 mins at least before slicing. Once sliced, slather with some Date Syrup butter (if making) or plain softened salted butter and/or chutney/marmalade. Enjoy!

Cheesy Daikon, Chives and Caraway Flatbreads

In my opinion, recipe development can be equally daunting and effortless. There are times when I put in a lot of effort to come up with something very unique and it takes several rounds of testing to get to the desired vision and it misses the mark! And there are times when I just combine some of my favorite ingredient combos together and it’s perfect at one go - these ones belong to latter category. I have been in love with chives and caraway seeds flavor combo since forever and equally obsessed with spiking grated daikon with different spice blends but combining with a sharp melty cheese is what makes the whole thing quite different and memorable. First, I tried with a regular paratha style dough (replicate Mooli Paratha nostalgia) but in order to maintain the crispiness I had to sacrifice the filling quantity which I wasn’t willing to! Then I tried with my go-to mashed potato flatbread dough and it just hit the bull’s eye. With slight adaptation of the OG recipe, here I present you your new favorite Sunday Brunch.

*Note: by using dairy-free cheddar you can totally veganize this

Ingredients (makes 4)
Flatbread Dough
120g Plain Flour
142g Boiling Water
60g Whole Wheat Flour
24g Instant mashed potatoes flakes
3g Fine Sea Salt
2g Sugar
2 tbsp Neutral Oil (extra for finishing)
1.5 tsp Instant Yeast

Filling
350g Daikon, peeled and coarsely grated (feel free to substitute with carrots and follow the first step to remove moisture)

1 tsp Fine Sea Salt
1 Jalapeño, de-seeded & finely chopped
15g Chives, finely chopped
15g Cilantro including stems, finely chopped
2 tbsp Caraway Seeds
1 heaping tbsp Curry Powder
1 tsp Kashmiri Chili Powder (substitute with red pepper flakes or paprika)
100g Sharp Cheddar, coarsely grated

1-2 tbsp Fennel Seeds (I like heavily seeded but use your judgment)
1-2 tbsp Nigella Seeds

Directions

💥 Add 1/2 tsp salt to the grated Daikon, massage thoroughly and leave it for 15-20 mins. Then squeeze out all the water out - as much as possible. Critical step for removing moisture to achieve perfect results

💥 Make the dough - Combine first two ingredients in a large bowl and mix until a smooth paste or a roux is formed. Let it cool and come to room temperature (about 25 mins). Then combine rest of the ingredients and mix well. Once the flour paste is cool enough, transfer the yeast mixture into the large bowl. Mix everything well, it will be sticky but resist the urge to add any extra flour and rather use some extra oil to knead into a smooth bell of dough. Cover and let it rise for 90 mins

💥 Resting and Filling - Divide the dough into 4 equal pieces and roll into balls; cover with a wet towel and let it rest for 20 mins. Meanwhile prep the filling - in a medium bowl combine all filling ingredients, with remaining 1/2 tsp salt and mix gently until everything is well combined

💥Shaping and cooking - Pre-heat oven to 250F. Heat up a lightly oiled cast iron skillet on medium flame. Now roll out each ball into an 6” circle (keep remaining balls covered while working on one). Put 1/4 qty. of the filling in the middle, then bring the edges to the center to completely encase the filling, pinch and seal. Now gently roll it out into a 7-8” circle, don’t worry if theres any tearing or leakages. Sprinkle Fennel and Nigella seeds on top. Transfer the filled and rolled out dough disc onto the skillet, cook on high heat for 2-3 mins each side (no need to add any extra oil) - or until you observe puffing, brown splotches all over. Repeat the process for remaining 3 balls

💥 Serving - transfer the flatbreads on to a baking sheet and keep it warm in the pre-heated oven until ready to serve. These are very tasty as is but I like to serve with some tomato chutney or some some fresh pico di gallo. Enjoy!

Gochujang Sweet Potato Baozi

Roasting and steaming sweet potatoes are more prevalent and for a good reason, however I do like frying them up every now and then. With a good hot sear, you can achieve the caramelization while keeping the melt in the mouth texture. To honor my mum’s love for Chinese bread and sweet potatoes, I made these for her during her long vacation with us this summer. Even though the shaping didn’t turn out perfect, the fluffy steamed baozi with sweet n spicy filling was a massive hit! Once steamed it can be refrigerated or frozen in an air-tight container for up to 7 days to a month respectively - making it a perfect weekend project for a rewarding breakfast or lunch during the busy week.

Ingredients (makes 12)
Baozi
250g Plain or All-Purpose Flour
50g Cornstarch
2g Baking Powder
5g Granulated Sugar
2g Fine Sea Salt
5g Instant Yeast
30g Neutral Oil (I use either Vegetable or Sunflower Oil)
150g Lukewarm Water

Filling
180-200g or 1 large Japanese Murasaki sweet potato, finely diced (substitute with regular sweet potato)
1/2 Jalapeño, de-seeded & finely chopped
1 tbsp Neutral Oil
2 scallions, finely chopped
1 tbsp Gochujang Paste
2 tbsp Soy Sauce (use Tamari or Coco Aminos for GF and Soy-free respectively)
1/2 tbsp Rice Vinegar
1.5 tsp Mirin
1.5 tsp Cornstarch
2 tbsp chopped fresh cilantro

Serve with
Chili Oil & Fresh Cilantro

Directions
🥣 Make Filling: heat up oil in a skillet, once hot add sweet potatoes and jalapeño. Fry for 6-8 mins or until caramelized & cooked through. Transfer into a bowl, add scallions & cilantro. Now whisk remaining ingredients well and microwave for 90 seconds. Pour this concoction into bowl and mix thoroughly. Keep it aside

🥣 Combine first six ingredients of Baozi in a large bowl. Give it a good whisk so that everything is well combined. Make a well in the center and add oil and water. Start kneading (either using stand mixer or by hand); continue until it comes together into a smooth and elastic ball. Should take about 25 mins by hand and 15 mins in a mixer. Cover and let it prove until doubled in size (about 60-90 mins)

🥣 Now de-gas the risen dough and gently pick up one edge of the dough and pull lightly to fold it toward the opposite edge. Repeat this stretch and fold motion around the bowl, about 4 folds total, then flip dough upside down so that the seam side is facing down and smooth side is facing up. Let it rest for another 30 minutes. Repeat the “stretch and fold” action two more times, resting 30 minutes after each fold

🥣 Now divide the dough into 12 equal portions (each roughly 40g). Form each piece into a dough ball and lightly flour your work surface. Roll out each ball into a 6” circle with thick Middle and thinner edges

🥣 Now place 2 tbsp of filling in the middle of the dough round, then pleat edges together. Using your thumb, middle, and index finger of one hand to hold all the pleats in one spot while the other hand "feeds" the dough into the fold: gather and pinch together ¾” of dough, repeating this motion all around the edge of the round, between 12 and 15 pleats total. Gently twist counter clockwise to create a swirl pattern with your pleats, then pinch to firmly seal the pleats together. Don’t worry if it’s not neat or perfect, I’m still learning!

🥣 Fill a large pot with 500ml of cold water, then lay a steamer basket lined on top. Brush some oil in the basket & place a parchment inside the steamer. Place the baozis at least 2” apart from each other in the steaming basket. Let them rise, uncovered, until the dough increases about 50% in size and springs back very slowly when poked, about 30-45 mins

🥣 Now cover the pot with a lid lined with a paper towel (to prevent condensation), then turn heat to medium. Once water is up to a boil, reduce heat to low and steam buns for 10-12 minutes. Turn off heat and let them stand with lid on for 5 more minutes. Remove the lid and let buns cool until safe to touch

🥣 Serve with Chili oil, fresh cilantro and your favorite dipping sauce.

Pillowy Wrap Bread

Utilizing my mum’s OG mashed potato bread recipe, here I have ridiculously easy recipe for super soft flatbreads that can work to mop up dips and curries or act as the perfect wrap bread. The dough can be made ahead upto 3-4 days in advance and refrigerated - perfect to make fresh bread anytime! A quick step by step can be found here.

*Note: Once you feel comfortable in making these, you can swap upto 20% of the Plain flour in the Dough with Whole Wheat or Spelt Flour.

Ingredients (makes 4)

Base mix
120g All Purpose or Plain Flour (if in the US, I recommend using King Arthur brand with relatively higher protein%)
142g Boiling Water

Dough
60g All Purpose or Plain Flour (substitute with Gluten-free Plain Flour)
21g Instant mashed potatoes flakes
3g Fine Sea Salt
2g Sugar
1 tbsp Neutral Oil
3/4 tsp Instant Yeast (less fluffy results with Active Dry)

2/3 tbsp Neutral Oil
1-2 tsp Nigella seeds (optional)

Directions
1. Combine first 2 ingredients in a large bowl and mix until a smooth paste is formed. Let it cool and come to room temp - about 25 mins

2. Meanwhile, combine rest of the ingredients and mix well. Once the base mix is cool enough, transfer the yeast mixture into the large bowl. Mix everything well, it will be sticky but resist the urge to add any extra flour

3. Now use 1/2 tbsp oil to grease a clean work surface and 1/2 tbsp oil to grease your hands. Transfer the sticky dough to the work surface and start kneading until a smooth & elastic dough is formed. About 12-13 mins

4. Cover & let it rise for 90 mins. Divide equally into 4 pieces, roll into balls, cover with a wet towel & let it rest for 20 mins

5. Roll out each ball into an 8-9” circle (keep remaining balls covered while working on one). Sprinkle Nigella seeds (if using) on top. Heat up a cast iron skillet, add remaining oil to grease the pan. Transfer the rolled-out dough disc onto the skillet, cook on high heat for 2 mins each side - or until you observe puffing, brown splotches all over

6. Repeat the process for remaining 3 balls. Make sure to stack on top of each other so that remain soft!

*Make-ahead Notes: Refrigerate in an air-tight container after the 90 min rise (Step-4). Whenever ready to make, bring out the dough to room-temperature, divide into portions, rest, roll and enjoy hot flatbreads. I typically double the recipe and refrigerate upto a week.

*Note: if you don’t want to use instant mashed potatoes then just use leftover boiled potato starchy water instead of regular water in first step. Sometimes I use spinach blanching water to give it a green hue and a bit of nutrition.

Turmeric Fenugreek Star Bread with Chaat Masala Potato Filling

To capture my love for a quintessential Indian Breakfast mainstay Methi (Fenugreek) Parathas and breadmaking - I developed this tear and share Star Bread. Perfumed with turmeric, cumin and fresh Fenugreek leaves and stuffed with ghee infused zingy Chaat Masala potatoes, this attractive loaf is absolutely perfect for the cold weather morning breakfast! For a 🌻 look I have added Everything But The Bagel (EBTB) seasoning in the center. Fluffy aromatic herby bread with a delectable potato filling, you can’t go wrong with that?!

Dough

237g Bread Flour (substitute All Purpose or Plain flour)

40g Instant Mashed Potato Flakes (I used the Idaho Brand)

23g Milk Powder / Dried Milk

1/2 tsp fine sea salt

2 tsp Ground Turmeric

1 tbsp Cumin Seeds

1.5 tsp Instant Yeast

1 tsp Sugar

175-200ml Lukewarm Water

70g Fresh Fenugreek Leaves & Stems, chopped

2 tbsp Neutral Oil (Sunflower/ Vegetable)

Filling

110g Boiled Potatoes, coarsely grated

1 Shallot, finely chopped

2-3 tbsp dried fenugreek (Kasoori Methi), crushed

2 tsp Chaat Masala Powder

1 tsp brown sugar

1 tsp Kashmiri Chili Powder(optional)

1/4 tsp fine sea salt

3 tbsp melted Ghee or salted butter (substitute with Neutral Oil for keeping it vegan)

1 Beaten Egg (or mix 2 tbsp Milk of your choice + 1 tsp Maple Syrup for vegan option)

Mix of Sesame & Poppy Seeds (optional)

Directions

1. Make the dough: In a large bowl, combine first 6 dough ingredients & whisk until well combined. Make a well in the center. In a cup mix sugar, water (start with 175ml & increase if needed) & yeast. Once frothy pour yeast mixture into the well & using a spatula start combining into a rough shaggy mass. Add fenugreek leaves & oil; begin the kneading process in the bowl. Once it comes to a single mass, transfer it onto a lightly oiled surface & knead until smooth (for about 15-20 mins). Cover & let it rise until doubled in size (about 90 mins to 2 hrs)

2. Make the filling: Combine all filling ingredients & lightly mix with a fork until very well combined

3. Shaping (refer to the above Image Gallery): Divide the risen dough into 4 equal portions (by weight, each should be roughly 152-153g). Roll each into balls, cover & let it rest for 15 mins

4. On a lightly oiled surface, roll out one ball into a 25cm circle. Transfer it onto a parchment lined baking sheet. Brush it generously with 1 tbsp ghee, evenly sprinkle 1/3 filling leaving at least 0.5cm border. Now roll out the second ball into same size & place it on top of filling covered disc. Repeat the layering process - ghee, filling, dough disc - leaving the top disc bare

5. Place a 7.5cm circle guide in the center & using a sharp knife cut 16 equal strips through all layers. Pick up 2 adjacent strips & twist them away from each other twice then pinch the ends to form a pointy end. Repeat this for remaining strips so that you have a 8-point Star

6. Cover & let it rise until puffy , about 50-55 mins. Pre-heat oven to 400F , brush the puffy loaf with beaten egg. Sprinkle EBTB seasoning in the middle & bake for 20-22 mins or until golden

7. Transfer to a cooling rack & let it cool for few mins before tearing and sharing! Highly recommend some pickle or raita on the side