Thursday, July 31, 2014

Spicy Flat buns

Spicy flat buns taste best with a bowl of hot stew or soup on a cold rainy day. It was raining and quite cold yesterday. Naveen was working from home and he loves a meal with bread and stew. So, I made these spicy flat buns which are crunchy on the outside and soft and fluffy on the inside. I also made creamy carrot soup to go with it and it was amazing. Since the dough is seasoned well, you will not need any dip to go with these buns. You can eat it hot without any dip or soup and it will still taste wonderful.

These spicy flat buns are made from wheat flour/Atta and not Maida/plain flour so low in calories and healthy too. I have sprinkled some dried basil and oregano on top. You can skip that if you want. Also, I have added almost 6 green chillies to make it quite spicy but you can decrease the chilli quantity.

Nutritional Information  (Approx) (per serving)
Energy  114 Calories
Fat 3 %
Carbohydrates 7 %
Dietary Fiber 13 %
Sodium 6 %
Vitamin A 0 %
Vitamin C 0 %
Calcium  5 %
Iron  6 %
Protein 4 Grams
Sugar 3.6 Grams




Ingredients
[makes 2 braided and 2 round buns]
Water 2 & 1/2 cups
Active dry yeast 1 teaspoon
Wheat flour 4 cups
Salt (divided) 2 teaspoons
Onion chopped finely 1 small
Coriander leaves chopped finely 1/2 cup
Green chillies chopped finely 6
Mint leaves chopped finely 1/4 cup
Dried oregano and basil (optional) 2 teaspoons



* Warm 1/2 cup of water and dissolve 2 teaspoons of sugar/honey and then add yeast. Keep it in a warm place for 10 minutes.
* In a mixing bowl, mix wheat flour and salt. Add the active yeast mixture to the wheat flour mixture and mix well. Add water to the wheat flour mixture and knead it to a dough. Let the dough be the consistency of a roti dough. Knead the dough for 5-6 more minutes, cover with a damp cloth and keep it in a warm place for 2 hours.


* After 2 hours, the dough will be doubled to it's size. Knead the dough again for 3-4 minutes and add chopped onion, green chillies, coriander leaves, a bit more salt and chopped mint leaves.
* Mix and knead the dough again til the dough is mixed well.


* Line a baking plate with a baking sheet or aluminium foil and coat it with some oil. Apply some oil to your hands and shape the dough to the shape of your choice. You can either roll it to a round ball or braid it. I made 2 braided and 2 ball shapes.
* Place the shaped dough on baking plate and place the plate in a warm place for another hour. The dough shapes will almost double in size and flatten.


* Preheat the oven to 350°F. Apply oil on the buns and sprinkle dried Oregano and basil. Bake the buns at 180 degrees for 30-35 minutes.
* Serve hot with or without a bowl of hot soup/stew.




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