BREADS
SOUTH INDIAN PANCAKES WITH ORANGE AND ROASTED BEETS
SPICY ZUCCHINI GINGER-CHILI PANCAKES
SAVORY CORN BREAD WITH BLACK CARDAMOM
HONEY AND SESAME COMFORT BREAD
POORI STUFFED WITH MIXED SPROUTS
JAGGERY AND CARDAMOM FESTIVE BREAD
Buckwheat Shallot Crêpes
Crêpes are infinitely adaptable—sweet or savory—and are great any time of the day. These crispy buckwheat crêpes are healthy and gluten-free, with an earthy and nutty flavor. Letting the batter ferment overnight will result in delicious, light, and airy crêpes. The filling as well as the crêpes can be made in advance and reheated right before serving.
SERVES 4
About ¾ cup whole milk
2 tablespoons clarified butter
1 cup buckwheat flour
Salt to taste
½ teaspoon turmeric
2 tablespoons vegetable oil
4 shallots, thinly sliced
1 teaspoon cumin seeds
Combine the milk, clarified butter, buckwheat flour, salt, and turmeric in a blender and process until the batter is smooth. Pour the batter into a bowl. Cover and leave the batter at room temperature for at least an hour.
Heat ½ tablespoon of oil over medium heat. Swirl the pan to evenly coat the base with the oil.
Scoop ¼ of the batter and pour it onto the pan. Quickly swirl it around with one circular motion to get a very thin and even spread in the pan. Sprinkle it with ¼ of the shallots and a pinch of cumin seeds.
Cook the crêpe for about 1 minute, until the batter begins to bubble and the edges are brown. Slide a metal spatula along the edges to loosen the crêpe and flip it over to the other side. Cook for another minute until the crêpe is browned and crisp on the edges. Repeat the process for the remaining ingredients.
Serve hot.
Buckwheat Shallot Crêpes
Apricot and Plum Pancakes
Barley plus whole wheat flour becomes a perfect combination when merged with the rich and aromatic flavors of plum and sweet apricots. Barley flour is an excellent source of fiber and nutrients and gives this breakfast recipe a soft cake-like texture. Generally, one-third to one-half of the flour in a recipe can be substituted with barley flour. If you want, you can dry roast the barley lightly before adding to the pancake mixture as that brings out the sweet nutty flavors of the barley.
SERVES 4 TO 6
1 cup barley flour
1 cup whole wheat flour, plus more for dusting and rolling
1 tablespoon sugar
Salt to taste
2 ripe apricots, pitted and finely chopped
2 ripe plums, pitted and finely chopped
¾ cup whole milk, plus more if required
3 tablespoons unsalted butter
In a large mixing bowl, combine both flours, sugar, and salt. Add apricots and plums and mix well. Add milk, a little at a time, to form a pliable dough. Cover with a damp kitchen towel and let it rest for at least 30 minutes at room temperature.
Divide the dough into 6 equal pieces. Place one piece of the dough on a lightly floured surface and slightly flatten with your palm. Using a lightly floured rolling pin, roll out the dough to a ¼-inch-thick round.
Heat a nonstick griddle over medium heat and lightly grease it. Place the rolled dough on the hot griddle and cook until each side is lightly browned, about 30 seconds on each side.
Remove pancake to a serving plate. Repeat the process with the remaining dough.
Apricot and Plum Pancakes
South Indian Pancakes with Orange and Roasted Beets
In this variation of the popular and easy South Indian pancake, uttapam, the batter is made using semolina instead of lentils and rice. The toppings of sweet-and-sour tangy oranges and delicious beets add a nice color and presentation to the dish. This recipe tastes great with a topping of just about any vegetable or fruit of your choice.
SERVES 6
1 cup semolina
1 cup plain yogurt, whisked until smooth
Salt to taste
3 tablespoons oil
2 oranges, peeled and segmented
2 medium beets, roasted, peeled, and finely chopped
4 cloves garlic, sliced
1 tablespoon chili flakes
¼ cup fresh mint leaves
Heat a small saucepan over medium-low heat and roast the semolina for 2 minutes, stirring until fragrant.
In a mixing bowl, combine the roasted semolina, yogurt, and salt to make a batter of pancake consistency, adding water if needed. Cover and rest for 15 minutes.
Heat a griddle or nonstick pan on medium heat and grease with a little oil. Lightly whisk the batter and pour a ladleful onto the pan. Spread evenly with the back of the spoon to make a round, 4 to 6 inches in diameter.
Immediately layer it with the orange segments and beets in a symmetrical design. Top with the garlic and chili flakes.
Drizzle some oil over and around the pancake. Continue to cook until cooked through, 1 to 2 minutes. Turn over and cook the other side until golden brown, another minute.
Serve hot garnished with the mint leaves and a chutney of your choice.
South Indian Pancakes with Orange and Roasted Beets
Spicy Zucchini Ginger-Chili Pancakes
A quick and simple recipe for savory pancakes. Topped with soft and delicately flavored thin zucchini slices, ginger, and green chilies makes this a delight. The baking powder and buttermilk added to the batter make them extra light and fluffy with a spongy texture.
SERVES 4
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
Salt to taste
1 cup buttermilk
2 tablespoons vegetable oil, plus more if required
1 zucchini, thinly sliced
One 2-inch fresh ginger, peeled and minced
3 chilies, such as serrano, minced
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the buttermilk and whisk to make a smooth batter.
Heat a large nonstick skillet or griddle over medium heat. Brush lightly with oil.
For each pancake, put 2 to 3 tablespoons of batter onto a skillet. Using the back of the spoon, spread batter into a round, 3 inches in diameter. Garnish the pancake with a slice of zucchini, ginger, and chilies.
Drizzle some oil over and around the pancake. Continue to cook until bubbles form on the surface, 1 to 2 minutes. Turn over and cook the other side until golden brown, another minute.
Repeat the process with the remaining batter and serve pancakes hot with any chutney of your choice.
Spicy Zucchini Ginger-Chili Pancakes
Rustic Salt and Spice Bread
A simple dough made with cumin, coriander, and salt, this crispy bread tastes great fresh off the griddle. Chili flakes and black peppercorns highlight its flavors; chili flakes enhance the overall taste of the other spices, while chili adds a sharp heat to the overall taste of the dish.
MAKES 8
1 cup unbleached all-purpose flour, plus more for rolling and dusting
1 cup barley flour
2 tablespoons clarified butter, plus more for shallow frying
2 teaspoons cumin seeds
1½ teaspoons black peppercorns, lightly crushed
1 tablespoon chili flakes
1 tablespoon coriander seeds, lightly crushed
Salt to taste
¼ cup chopped fresh cilantro
In a medium bowl, combine both the flours, clarified butter, cumin, black peppercorns, chili flakes, coriander seeds, salt, and cilantro with 1 cup of water. Knead to form a soft pliable dough. Cover with a damp kitchen towel and let it rest for at least 30 minutes at room temperature.
Divide dough into 8 equal pieces. Place one piece of the dough on a lightly floured surface and slightly flatten with your palm. Using a lightly floured rolling pin, roll out the dough to a ¼-inch-thick round.
Heat a nonstick griddle over medium heat and lightly grease it. Place the rolled dough on the hot griddle and cook until each side is lightly browned, about 2 minutes on each side.
Remove bread to a serving plate. Repeat the process with the remaining dough.
Rustic Salt and Spice Bread
Savory Corn Bread with Black Cardamom
The smoky flavor of the black cardamom combines well with the juicy and tender corn and fresh cilantro in this flatbread recipe. The classic pairing of spicy ginger and pungent garlic ensures flavors are pleasing to the palate.
MAKES 8
2½ cups whole wheat flour, plus more for rolling and dusting
1 cup fresh corn kernels
Salt to taste
One 1-inch fresh ginger, peeled and minced
3 large cloves garlic, minced
1 teaspoon black cardamom seeds, finely ground
2 to 3 tablespoons, fresh cilantro leaves
6 to 8 tablespoons vegetable oil
In a medium bowl, combine the flour, corn, salt, ginger, garlic, black cardamom, and cilantro with 1 cup of water. Knead to form a soft pliable dough. Add a little extra water, if required. Cover with a damp kitchen towel and let it rest for at least 30 minutes at room temperature.
Divide the dough into 8 equal pieces. Place one piece of the dough on a lightly floured surface and slightly flatten with your palm. Using a lightly floured rolling pin, roll out the dough to a ¼-inch-thick round.
Heat a nonstick griddle over medium heat and lightly grease it. Place the rolled dough on the hot griddle and cook until each side is lightly browned, about 1 to 2 minutes on each side.
Remove bread to a serving plate. Repeat the process with the remaining dough.
Savory Corn Bread with Black Cardamom
Sichuan Pepper Bread
My fascination with the subtle spicy and aromatic Sichuan peppercorns began during my travels to the Himalayan region to learn about its culture and cuisine. The peppercorns’ rich red color and lemony, woody flavor are addictive and unforgettable. Dry roasting them before adding to the recipe enhances their flavor while the tongue-tingling sensation is a characteristic of this spice.
MAKES 8 ROUNDS
3 cups all-purpose flour, plus more for rolling and dusting
2 teaspoons baking powder
Salt to taste
½ cup hot milk
1 cup lightly toasted mixed nuts, such as pecans, walnuts, and pistachios, coarsely chopped
2 medium boiled potatoes, peeled and mashed
1 teaspoon Sichuan peppercorns, dry-roasted and finely ground
3 tablespoons sunflower or vegetable oil
Place the flour, baking powder, and salt in a food processor and pulse to mix well. With the motor running, cautiously first pour the hot milk and then 1 to 1½ cups of hot water through the feed tube. Process until the mixture forms a soft pliable ball of dough. Process for 1 minute longer, then turn the dough out onto a lightly floured surface. Knead briefly, cover with plastic wrap, and let it sit for 15 minutes at room temperature.
In a medium bowl, combine the nuts, salt, mashed potatoes, and Sichuan peppercorns. Mix well.
Divide the dough into 8 equal pieces. Working with one piece at a time, roll out the dough onto a lightly floured surface to a circle, 3 to 4 inches in diameter. Brush lightly with oil. Spoon the potato mixture into the center of the round. Gather the edges and bring them together in the center to form a pouch in order to enclose the filling. Press the ends together tightly to close the pouch. Once sealed, press down gently to flatten so that you have a flattened pouch. Roll this pouch into a 7-to-8-inch circle.
Heat a nonstick griddle over medium heat and lightly grease it. Place the rolled dough on the hot griddle and cook until each side is lightly browned, about 1 to 2 minutes on each side.
Remove bread to a serving plate. Repeat the process with the remaining dough.
Sichuan Pepper Bread
THE BREAD STORY
Flatbreads were the first breads ever baked. There is something very sacred about the whole ritual. Starting with the dry flour being poured from the container to the mixing bowl, to the ingredients and liquids that vary with cultures and recipes, to rolling it out and cooking it—every part of the process is soul-binding for me.
I always consider making breads a communal activity. As a child, I remember when my Biji would make the dough in the afternoon, wrap it with a damp cloth, and place it in a beige cotton bag to take to the little roadside kiosk and have it cooked on the communal tandoor, also known as “sanjha chula.”
We never knew the name of the elderly lady who cooked the breads for us; we only knew her as “Bibi,” or Mother. The first thing she did after taking the dough from my hands was throw the first piece into the tandoor as an offering to the fire and soil. And then she would start cooking the breads. On some occasions, such as when guests were coming for dinner, my grandmother would also send along spiced potatoes to be stuffed in the breads as a special treat.
Honey and Sesame Comfort Bread
Gram or chickpea flour or besan has a warm nutty flavor, and is high in protein and gluten free. It is combined with whole wheat flour that binds the dough together and is also a nutritious grain, thus making this bread a tasty and healthy alternative. Toasted sesame seeds add a nice delicate crunch along with the subtle sweetness of honey brushed onto the fresh warm breads, right before serving.
SERVES 4
2 cups whole wheat flour, plus more for rolling and dusting
1 cup gram flour
Salt to taste
3 tablespoons clarified butter
2 tablespoons honey
3 tablespoons white sesame seeds, lightly roasted
In a large mixing bowl, combine both flours and salt and mix well. Add 1¼ cups of water, a little at a time, to form a pliable dough. Cover with a damp kitchen towel and let it rest for at least 30 minutes at room temperature.
Divide the dough into 4 equal pieces. Place one piece of the dough on a lightly floured surface and slightly flatten with your palm. Using a lightly floured rolling pin, roll out the dough to a ¼-inch-thick round.
Heat a nonstick griddle over medium heat and lightly grease it. Place the rolled dough on the hot griddle and cook until each side is lightly browned, about 2 to 3 minutes on each side.
Remove bread to a serving plate. Lightly brush the bread with the honey and sprinkle with the toasted sesame.
Repeat the process with the remaining dough.
Serve hot.
Honey and Sesame Comfort Bread
Lama’s Tibetan Flatbread
This bread is a souvenir of my trip to Bodhgaya, to meet His Holiness the Dalai Lama and interview him for The Wheel of Dharma, my Holy Kitchens film on Buddhism, in which he speaks about peace and the power of food. This bread is traditionally not made with turmeric, but I add it in this recipe because I love its vibrant, yellow color.
SERVES 6
2 cups all-purpose flour, plus more for rolling and dusting
1 teaspoon ground turmeric
1 tablespoon chili flakes
½ teaspoon baking powder
Salt to taste
2 tablespoons yogurt
4 tablespoons clarified butter
In a medium bowl, combine the flour, turmeric, chili flakes, baking powder, salt, and yogurt and mix well. Add about ¾ cup of warm water, a little at a time, to form a smooth pliable dough. Cover with a damp kitchen towel and let it rest for at least 20 minutes at room temperature.
Divide the dough into 6 equal pieces. Place one piece of the dough on a lightly floured surface and slightly flatten with your palm. Using a lightly floured rolling pin, roll out dough into a ¼-inch-thick oval.
Heat a heavy-bottom cast iron skillet over medium heat and lightly grease it with clarified butter. Dock the dough with a fork and transfer it onto the skillet. Place it on the hot griddle. Cover and cook until each side is lightly browned, about 1 minute on each side.
Remove the bread to a serving plate. Repeat the process with the remaining dough.
Serve hot, with the plain yogurt.
Lama’s Tibetan Flatbread
Poori Stuffed with Mixed Sprouts
This is a great poori variation made with a stuffing of mixed sprouts, cumin seeds, and garam masala. Sprouts are one of the most nutritious foods, and added to this whole wheat flatbread along with pickle or raita, they make for a wholesome meal.
These pooris remains soft and can be made in advance and lightly reheated in a preheated oven without them becoming hard.
SERVES 4 TO 6
1 cup mixed sprouts
1 teaspoon cumin seeds
1 teaspoon garam masala
Salt to taste
½ teaspoon chili powder
2 cups whole wheat flour, plus more for rolling and dusting
3 tablespoons vegetable oil, plus more for deep frying
In a large mixing bowl, combine the cumin seeds, garam masala, salt, chili powder, and flour and mix well. Add ⅔ cup of warm water, a little at a time, to form a pliable dough. Cover with a damp kitchen towel and let it rest for at least 30 minutes at room temperature.
Divide the dough into 8 equal pieces. Working with one piece at a time, roll out the dough onto a lightly floured surface to a circle, 6 inches in diameter. Brush lightly with oil. Spoon the sprouts into the center of the round. Gather the edges and bring them together in the center to form a pouch to enclose the filling. Press the ends together tightly to close the pouch. Once sealed, press down gently to flatten so that you have a flattened pouch. Roll this pouch into a 4-to-6-inch disc.
Heat the oil in a wok over medium-high heat. Gently add the rolled discs into the hot oil, one at a time, turning once, until golden brown, 3 to 4 minutes. Press each rolled disc gently beneath the surface of the oil with a slotted spoon to ensure it puffs slightly.
Drain onto a paper towel. Repeat the process for the remaining dough.
Poori Stuffed with Mixed Sprouts
Jaggery and Cardamom Festive Bread
A variation of the Marathi bread puran poli, this recipe has a mixture of lentils, jaggery, and cardamom as the stuffing, and is flavored with coconut. Jaggery imparts a healthy sweetness and the cardamom a rich citrusy flavor. I like to grind the cardamom right before adding it to the recipe since the flavor is most intense and aromatic when it is freshly ground. Also, lightly toasting the grated coconut before adding it to the flour enhances its sweetness and texture.
SERVES 8
1 cup split Bengal gram, soaked overnight and drained
¾ cup grated jaggery pieces
1 teaspoon cardamom powder
1 cup whole wheat flour
½ cup all-purpose flour, plus more for rolling and dusting
4 tablespoons vegetable oil
4 tablespoons grated coconut
2 tablespoons yogurt
Cook the lentils in 3 cups water on medium heat in a large pan, until well cooked and soft.
Drain the excess water and transfer the lentils to a blender with the jaggery and cardamom powder. Blend to make a coarse paste. Reserve and set aside.
In a large mixing bowl combine the flours with 1 teaspoon of oil, the coconut, and the yogurt and mix well. Add about ¾ cup of water, a little at a time, to form a pliable dough. Cover with a damp kitchen towel and let it rest for at least 30 minutes at room temperature.
Divide the dough into 8 equal pieces. Working with one piece at a time, roll out the dough onto a lightly floured surface to a circle, 6 inches in diameter. Brush lightly with oil. Spoon the lentil mixture into the center of the round. Gather the edges and bring together in the center to form a pouch to enclose the filling. Press the ends together tightly to close the pouch. Once sealed, press down gently to flatten so that you have a flattened pouch. Roll this pouch into a 4-to-6-inch disc.
Heat a nonstick griddle over medium heat and lightly grease it. Place the rolled dough on the hot griddle and cook until each side is lightly browned, about 1 to 2 minutes on each side.
Remove the bread to a serving plate. Repeat the process with the remaining dough.
Jaggery and Cardamom Festive Bread
Garlic and Cinnamon Pathiri
These soft thin pancakes are made with rice flour and are a specialty of Kerala, especially the Mappilas, the Muslim community. There are many varieties of recipes for pathiri. They are usually eaten with curries and are prominent on the menus for Iftaar during Ramadan and other festivities.
If required, wet hands to knead dough, but adding extra water is not recommended as it changes the texture of the pathiri and makes a sticky dough, which is difficult to roll.
SERVES 6 TO 8
Salt to taste
2 tablespoons oil
3 cups roasted rice flour, plus more for rolling and dusting
4 cloves garlic, minced
½ teaspoon cinnamon powder
In a pan, boil 3 cups of water with the salt and 1 teaspoon of oil. Add the rice flour, minced garlic, and cinnamon and cook, stirring constantly, taking care the flour does not stick to the bottom or get burnt. Simmer for 45 to 50 seconds until all the water is absorbed and forms a soft dough.
Transfer to a work surface, and cautiously knead the dough thoroughly with your hands until smooth and less sticky. Pathiri will be softer if you knead it when the dough is still hot.
Roll out 6 to 8 portions of the dough into lime-sized balls and flatten slightly. With a rolling pin, roll each ball into thin discs about 6 inches in diameter.
Sprinkle a little rice flour on both sides of the discs and set aside on a plate.
Heat a nonstick griddle on medium heat and place a rolled out disc on it. Cook for 10 to 15 seconds and turn and cook for another 10 to 15 seconds. Press with the back of a spoon until the pathiri lightly puffs up. Make sure it does not brown.
Remove from the heat to a serving plate.
Clean the griddle to remove any brown dust before cooking the next pathiri. Repeat the process with the remaining dough.
Garlic and Cinnamon Pathiri
Jala Bread with Carom Seeds
This recipe is inspired by the popular Malaysian street snack roti jala. Carom seeds add a sharp, pungent flavor to these crispy lacy breads. Adding buttermilk to the dough helps make them more light and fluffy. How fine and thin these crépes turn out depends upon the smoothness of the batter, which should be as lump free as possible.
SERVES 6
1 cup all-purpose flour
1 teaspoon carom seeds, finely crushed
Salt to taste
1 teaspoon sugar
½ teaspoon turmeric
½ teaspoon chili powder
About 1 cup buttermilk
3 tablespoons vegetable oil
In a large mixing bowl, combine the flour, carom seeds, salt, sugar, turmeric, and chili powder and mix well. Add the buttermilk, a little at a time, stirring constantly until smooth, resembling the consistency of pancake batter.
Fill a squeeze bottle with the batter.
Heat oil in a frying pan over medium-high heat. Drizzle the batter onto the hot pan, making a lacy pattern. Cook until golden brown, about 2 to 3 minutes on each side.
Once the bread is cooked, slide it out of the pan onto a serving dish. Repeat the process with the remaining batter.
Jala Bread with Carom Seeds