Tuesday, January 24, 2012

pakistani bread

peshaweri naan

 roti with simple fish curry

Bread in Pakistani diet

Bread is a staple food prepared by kneading and cooking the dough of flour water of and often, additional ingredients like salt sugar fats etc. Dough’s are usually baked, in Pakistani  cuisines breads are fry, baked or just cook on skillet. It may be have Leavening agent or unleavened. Leavening agents such as yeast baking soda are commonly cuisine have very important role. It’s the everyday food for all the Pakistani people. White bread is usually which sell in the store. But in home whole wheat is used in roti, chapatti or naan. Whole wheat is rich in vitamins B1, B2, B6, and E, and in minerals, such as magnesium, phosphorus, calcium and potassium. It is poorer in calories with about 218 for 100 g.

Roti is generally a South Asian bread made from stone ground whole-wheat flour, traditionally known as atta that originated and is consumed in many parts of  south Asia and Pakistan. Its defining characteristic is that it is unleavened .

Chapatti is a flat-bread also famous Pakistani bread cooks on skillet and then on stove top-using tong so the chapatti puffs up its ingredients is flour water and salt. There are many versions of chapatti like paratha, filled paratha etc

Naan like many breads naan is also commonly used in Pakistani cuisine. Naan is leavened bread baked in a clay oven in many parts of Pakistan Specially in Peshawar Baluchistan side. The aroma and the texture of the naan make this bread on the top. There are many versions of naan bread like sheermal, Peshawari naan etc.
                                 peshaweri naan.

                                  Plain and filled
Peshwari naan is filled with dry fruit which grow in this part of Pakistan and that’s way its so tasty and wonderful it’s sweet and salty at the same time.
2-cup white bread flour
3/4-cup milk
2 tbsp yogurt
1 tbsp sugar
1/2tsp salt
1 tbsp butter
1 tbsp oil
1 tsp instant active dry yeast
For filling
2 tbsp chopped walnuts
2 tbsp chopped almonds
1/4-cup pistachio
1/4-cup raisins/or dates chopped
Prepare the nut mixture.
Add all the ingredients of the filling to food processor pulse for 1 minute add to small bowl and keep aside until needed.
1.Mix yeast warm milk, sugar, and leave to ferment in warm place for 5 minutes.
2. Mix flour, oil and butter, add salt, along with yeast mixture and mix by hands to make soft dough.
3.Knead the dough for 5 minutes, cover and let it rise for 1 hour, or until double in size.
 4.Divided the dough in 6 equal size ball roll out each portion to form a round or oval 1/4inch thick spread the nut mixture evenly over the dough place the second round on the top and squeeze the edges to seal .
5.now roll it again using rolling pin this will remove any air bubble and will flatten the dough and carefully transfer to preheated pizza stone cook until done. Do the rest of two.
Preheat pizza stone, for 15 minutes by using the broiler, so the stone heat and let the bread cook on both sides.
1 minutes for each bread or until golden brown.
Preparation  time:20 minutes plus 1 hour 45 minutes
Cooking time:15 minutes

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