Have you ever wanted to make your own bread – but do not have an oven at home? This recipe shows you how to make a delicious, light and fluffy filled bread that is perfect for snack time. All you need is a cast iron skillet or any shallow heavy bottom pan with a lid, and you’re good to go. What’s great is that it only takes a total of 15 minutes to cook the bread.
• 1 ½ cups of all-purpose flour
• 1/2 tsp salt
• ½ cup + 2 tbsp warm water
• ½ tsp instant yeast
• 1 tbsp sugar
• 1 tbsp ghee
Chicken Masala Filling:
• 1 tbsp oil
• 1 onion, chopped
• 1/2 green chili, chopped
• ¼-inch ginger
• 3 cloves garlic, chopped
• ½ tsp salt
• 2 tbsp chopped coriander leaves
• 300 grams of chicken
• 1 tsp chili powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• ½ tsp salt
• ¼ cup of water
This recipe takes about 45 minutes to make. The dough needs to rise for 2 hours and 30 minutes. Serves 9 buns.
In a large mixing bowl, mix together flour and salt.
Make a well in the center of the flour.
Pour water into the well then add yeast and sugar.
Using a spoon, carefully mix all the ingredients together.
Knead by hand until you form a dough.
Coat dough with ghee and knead it for a few seconds in the bowl.
Transfer dough to your working surface and continue kneading for a few minutes until a firm dough is formed.
Put the dough back into the mixing bowl and coat it with ghee just to prevent it from sticking to the mixing bowl.
Let the dough rise for 2 hours.
To make the filling, mix together chicken, chili powder, turmeric powder, garam masala, salt, and water in a pan.
Cook over medium heat for about 10 minutes or until the chicken is cooked.
Debone and shred the chicken.
Heat oil in a pan over medium heat.
Sauté onions, green chilies, ginger, and garlic for 2 minutes.
Add shredded chicken and continue cooking over low-medium heat for 7 minutes.
Add coriander leaves and give it a final mix.
Turn off heat and let the chicken filling cool completely.
Coat a cast iron skillet or pan with ghee.
Punch down the risen dough to release air then knead for a few seconds.
Divide the dough into 9 balls.
Flatten each ball by hand to form a round disk.
Put a spoonful of chicken masala filling in the center of the dough.
Pull all the sides of the dough to the center then tuck and twist to seal the bun.
Arrange stuffed buns in the cast iron skillet leaving some space in between the buns.
Cover the skillet with a cloth and side aside for another 30 minutes.
Wrap the lid of the pan with a clean cloth or kitchen towel.
Put the skillet on the stove and cover with a lid.
Cook the buns for 10 minutes over low flame.
Remove the lid and brush the top of the buns with ghee.
Turn off heat and flip the buns.
Cover the skillet with a lid and finish cooking the buns for 5 minutes over low heat.
Transfer filled buns on a serving plate.
Ideas And Tips:
• Wrapping the lid with a cloth or kitchen towel will prevent the moisture from dripping on to the buns while cooking.
• If you want a sweet filling, you may use any fruit preserve, jam, marmalade or chocolate chips/chunks.
• You may also make 1 huge bread roll by dividing the dough into 2. Spread the half of the dough on the skillet then spread the chicken filling on top. Flatten the other half of the dough and lay it on top of the filling. Tuck all the edges to seal the bread.
images – https://www.youtube.com/watch?v=aquEzXCKn5M
😳 What Tinnitus Does To Your Brain Cells (And How To Stop It)
After 47 years of studies and countless brain scans done on more than 2,400 tinnitus patients, scientists at the MIT Institute found that in a shocking 96% of cases, tinnitus was actually shrinking their brain cells.
As it turns out, tinnitus and brain health are strongly linked.
Even more interesting: The reason why top army officials are not deaf after decades of hearing machine guns, bombs going off and helicopter noises…
Is because they are using something called "the wire method", a simple protocol inspired by a classified surgery on deaf people from the 1950s...