Curried Parchment Bread Recipes

Steps:

• Whisk together semolina, flour, and salt. Make a well in the center, and slowly add water, stirring until combined. On a floured surface, knead dough until soft and smooth, about 10 minutes. Cover with plastic wrap or an inverted bowl, and let rest 30 minutes.
• Preheat oven to 450 degrees, and place a pizza stone or a baking sheet in oven. Divide dough into 8 portions. Working with 1 piece at a time (keep remaining pieces covered), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Continue to press, passing it through ever-finer settings until sheet is thin but not translucent (number 4 of 8 on a KitchenAid pasta roller). Gently stretch dough with hands; transfer to oven on a semolina-dusted pizza peel or an inverted baking sheet. Bake, flipping once, until golden brown, about 5 minutes per side. Sprinkle with salt. Repeat with remaining pieces of dough. Parchment bread can be stored in an airtight container up to 1 day.

Steps:

• Heat oven to 325 degrees. Warm butter in saute pan over medium heat. Add garlic, ginger, and onion; cook until very fragrant, about 3 minutes. Stir in spices and 1/2 teaspoon salt, and pepper to taste; cook for 30 seconds. Remove from heat; allow to cool.
• In a food processor, pulse flour and remaining 1/2 teaspoon salt. Add shortening; pulse until mixture resembles coarse meal. With machine running, gradually add 5 tablespoons of spice mixture; process until the dough comes together.
• Transfer dough to a lightly floured surface; divide into four equal parts. Roll out dough as thinly as possible into a 9 1/2-by-11-inch rectangle. Transfer to an ungreased baking sheet; bake for 10 minutes. Turn, and bake an additional 5 minutes, until firm. Transfer to wire rack to cool. Store in airtight plastic container.