SWEET FLATBREAD WITH LEMON YOGURT WHIPPED CREAM
Provided by Molly Yeh
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the lemon yogurt whip: In a stand mixer fitted with a whisk attachment, beat the heavy cream and yogurt to soft peaks. Add the powdered sugar, vanilla and lemon zest and continue beating until stiff peaks. Refrigerate until ready to use.
- For the flatbread: In a large bowl, whisk together the flour, baking powder, sugar, yeast and salt. In a medium bowl, whisk together the water, yogurt, vanilla and almond extracts and stir very well to get rid of any lumps. Pour the wet ingredients into the dry and stir until combined. Cover with plastic wrap or a towel and let it sit at room temperature until doubled in size and bubbly, 1 to 2 hours or refrigerated overnight.
- Preheat the oven to 200 degrees F. Line a baking sheet with a clean kitchen towel or a layer of paper towels and stick it in the oven to hold cooked flatbread.
- Heat a large skillet over medium heat and melt enough butter for a thin coating on the bottom of the pan. Pour in about 1/2 cup of batter and cook until the bottom is browned and starting to crisp and the bubbles on the top have released and batter has set. Don't flip it! Transfer to the baking sheet in the oven with a metal spatula. Repeat with remaining batter, adding more butter to the pan in between batches.
- Warm some honey over medium heat or in the microwave. To serve, top a flatbread with the yogurt whip, a drizzle of warm honey, a sprinkle of pistachios, and fruit, if using. Enjoy!
LOLI
Make and share this Loli recipe from Food.com.
Provided by Scarlett516
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Grease the sides and bottom of a round pan about 16" in diameter.
- Combine all the ingredients, except the sesame seeds, in a large mixing bowl and mix well.
- Pour the mixture into the pan and smooth with a spatula.
- Sprinkle with sesame seeds.
- Bake in the oven for about 1 hour or until golden brown. Cool before serving.
Nutrition Facts : Calories 6446.3, Fat 259.3, SaturatedFat 36, Sodium 823.8, Carbohydrate 965.2, Fiber 51.9, Sugar 448.3, Protein 79.8
FLATBREADS
Make our easiest ever flatbread recipe with just a handful of ingredients. They're perfect for mopping up a warming curry or saucy shakshuka
Provided by Lulu Grimes
Categories Lunch, Side dish
Time 35m
Number Of Ingredients 4
Steps:
- Sift the flours and 1 tsp salt into a large bowl. Add 1 tbsp of the oil and 150ml warm water. Bring together into a soft but not too sticky dough (you may need up to 175ml water). If it feels too wet, add some flour. If it's too dry, add water.
- Tip onto a floured surface and knead for 4-5 mins, or until smooth. Put the dough in an oiled bowl, cover and leave for 30 mins.
- Tip onto a floured surface. Divide into six balls and roll each out into a thin, 18-20cm wide circle using a rolling pin. If you prefer, you can divide again into twelve balls to make smaller flatbreads.
- Brush a heavy-based pan with oil and cook one flatbread over a high heat for 1-2 mins on each side, or until golden and starting to puff. Put on a plate and brush with butter. Repeat with the rest of the dough.
Nutrition Facts : Calories 204 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
SWEET CINNAMON FLATBREAD
This delicious sweet cinnamon flatbread recipe is courtesy of Jennifer Behar, owner of Jennifer's Homemade.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Fill a small bowl with water; sprinkle over yeast. Let stand 5 minutes. In a large bowl, whisk together flour and 2 teaspoons cinnamon. Stir yeast mixture and add to the bowl of an electric mixer fitted with the dough hook attachment along with, salt, 1/4 cup sugar, 1/4 cup olive oil, and flour-cinnamon mixture. Mix until a dough comes together and pulls away from the sides of the bowl, 3 to 5 minutes. Transfer dough to a large bowl and cover with a damp kitchen towel. Keep in a warm place and let rise until doubled in size, 1 1/2 to 2 hours.
- Punch down dough. Cover with a damp kitchen towel and then with plastic wrap and transfer to refrigerator for at least 8 hours and up to 2 days.
- Preheat oven to 250 degrees. With racks in center of oven. Remove dough from refrigerator and let come to room temperature. Cut dough in half. Roll out dough to 1/8-inch thick on a lightly floured work surface. Using the tines of a fork, poke holes in dough. Using a knife or a pizza cutter, cut dough into 2-by-7-inch rectangles; transfer rectangles to baking sheets.
- Mix together remaining 1 cup sugar and 1/4 cup cinnamon in a small bowl. Brush the top of each rectangle with remaining 1/2 cup olive oil and sprinkle with cinnamon-sugar mixture. Transfer baking sheets to oven and bake until browned, 25 to 30 minutes.
SINDHI FLATBREADS WITH BLACK PEPPER (KALI MIRCH KI LOLI)
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". The pepper should not be too fine nor too coarse. Serve these with any meal. They are also excellent with scrambled eggs and, when eaten plain, with a little honey, ham, chutney, or hot pickle on them. Good with tea.
Provided by KateL
Categories Breads
Time 51m
Yield 4 flatbreads
Number Of Ingredients 5
Steps:
- Combine the flour, salt, and pepper in a large, wide bowl. Slowly add the 4 tablespoons oil, rubbing it into the flour.
- Now, slowly add about 1/2 cup of water or enough to form a firm dough. Knead well until the dough is smooth and forms a ball. Cover the dough ball with plastic wrap and set aside for 30 minutes.
- Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
- Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.
- On a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.
- Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.
- Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.
- Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.
- Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
- Remove and keep covered.
- Turn the heat up to medium-high again and make the second bread. Make all the breads this way.
Nutrition Facts : Calories 121, Fat 13.6, SaturatedFat 1.8, Sodium 582.3, Carbohydrate 0.2, Fiber 0.1
SWEET SINDHI FLATBREADS (MASALA LOLI)
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian." Highly flavored; Because the onion, garlic, ginger, fresh cilantro, chiles and tomatoes give off liquid, it is best to limit the amount of water in the dough, even though it might initially seem to be too dry. If the dough is allowed to sit for a few hours, the moisture spreads. Serve these lolis with a meal or with tea. Prep time includes rising time.
Provided by KateL
Categories Breads
Time 2h21m
Yield 4 flatbreads
Number Of Ingredients 10
Steps:
- Combine the flour, salt, green chiles, tomato, onion, cilantro, garlic, and ginger.
- Slowly add the 4 tablespoons of hot oil, rubbing it into the flour. rub the flour and seasonings well for 10 minutes, extracting as much liquid from the seasonings as possible. See if you can form a ball of dough. If you cannot, slowly add 2-4 tablespoons water, or enough to form a very firm dough. Knead well and form a ball.
- Cover the dough ball with plastic wrap and set aside for 2-4 hours.
- Knead the dough again. If it has gotten too wet, add a little flour. If too dry, add a few drops of water.
- Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
- Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.
- Now, on a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.
- Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.
- Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.
- Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.
- Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
- Remove and keep covered.
- Turn the heat up to medium-high again and make the second bread. Make all the breads this way.
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