Making my own bread in the kitchen is so exciting and satisfying that I am continuously looking for newer ways to make it.
I find this bread is best accompanied with butter & cardamon tea of course. This bread can be consumed within a week when refrigerated & when you want to eat just toast it first or grill it with the wholesome amount of butter and “Voila” this bread will taste amazing 🙂
The inspiration of this masala swirl bread I got from my mother’s masala paratha or most popularly known as thepla recipe. The best part of these theplas is that these can be consumed until 4-5 days just like our masala bread. And yeah I think that’s why these are so popular as these theplas are the best take away food if you are travelling for a week or so. My mom masala paratha dough consists of whole wheat flour, some desi ghee, many varieties of Indian masala and yeah then this dough is rolled & fried in oil or ghee.
So instead of frying, I baked a bread loaf, and yeah it turns out to be extremely tasty as the flavours of masala really stand out with bread.
Here I’ve used all purpose flour to make this bread. You can also use whole wheat flour or multi-grain flour if you are not a pioneer in baking bread because it’s best to start with all maida or all purpose flour bread as it is easier to handle & results are fabulous.
It’ll take around 2 hours from scratch to make this bread. Yes, it is time-consuming but it does not require that much labour. You just have to prepare dough of this bread which will take around 15 minutes and then another 1 and a half hour is for bread rising and baking of bread. So yeah let’s get started 🙂
- Lukewarm water(110 degree warm) – 3/4 cup
- Dry Yeast – 2 tsp
- Sugar – 1 Tsp
- Maida – 2 cups
- Milk powder – 1 and a half tbsp (optional)
- Butter or oil – 4 tbsp
- Salt – 1 Tsp
- Asafetida or hing powder- a pinch
- Ajwain or carom seeds – 1 tsp
- Jeera or cumin seeds – 1 tsp
- Red chilli powder – 1 Tsp
- In a bowl take lukewarm water, add sugar, and yeast. Then keep aside for 10 minutes covered. Remember water should be strictly lukewarm (temperature should be comfortable enough to dip your finger without burning). Not hot or cold. That will kill the yeast. And yeast should be of good quality. Remember yeast activation is the most important step in bread making. Quality of your bread depends on how well your yeast activation took place.
- When you see a foamy layer on top of your mixture, that indicates that your yeast has activated well.
- Now in a large mixing bowl, sieve maida , 3/4 tsp salt, milk powder, activated yeast. Knead soft dough. Add butter and knead for 15 minutes use stretch and pull method to knead the flour. Grease the bowl dough with oil and place your dough in it. Cover with clean wrap or slightly moist towel or muslin cloth. Keep aside for 1/2 hour to one hour till the flour double in size.
- It will be double in size, punch it. Now take the dough an a dusted kitchen platform and gently pat into a rectangular shape with the help of a roller.
- With an oil brush, generously coat your base with butter.
- Now sprinkle asafetida or hing, carrom seeds (ajwain), cumin seeds (jeera), some salt and red chilli powder over the layer. Now starting from one side start rolling this dough until another end to form a cylindrical shape.
- Grease your baking tin with butter or olive oil and then put your rolled dough in this tin. Apply butter over the top layer of dough and garnish with some red chilli powder, salt, and ajwain. Again cover the dough with the same cloth and let it again rise for around 1/2 hour to one hour.
- Bake for 20-30 minutes on 180 degrees C.
- Let it cool for 5 to 10 minutes, and then cut and serve with a hot cup of tea.
So bake it for the next time you have people coming over, and want to impress with some homemade bread. See ya 🙂