Bread

Chapati


Chapati Dough

Chapati is an Indian flatbread that can be used to scoop up vegetable or meat curries, or dhal. This was the first time I made chapati, but it's more or less the same process as corn tortillas. The main difference is that you knead (hehe) to let the dough rest for an hour because it gets tough to work with, whereas tortilla dough is more like playdough.

I used the same technique to roll the flatbread out as for tortillas. I cut the sides of a zip lock bag open and rolled out a small piece of dough into a 10cm circle between the plastic. I made about 16 small chapatis, but you could make larger ones. Cook in a piping hot cast-iron pan, and watch carefully not to over burn. You can see mine have black spots, but you don’t want to go overboard!

Chapati Flattened
Chapati Recipe

Chapati

2 cups whole wheat flour

½ cup warm water

2 tsp soft butter

Mix flour and water together in bowl to make stiff dough. Stir in soft butter and knead dough on lightly floured surface for about ten minutes.

Roll dough into ball, cover with damp cloth and let rest for 1 hour (dough can also be wrapped and refrigerated overnight).

Knead dough at room temperature for 3 to 5 minutes. Break off pieces the size of a golf ball. Flatten each ball with your hands; using a rolling pin, roll each between plastic or waxed paper into 20 cm rounds.

Heat ungreased cast-iron skillet until very hot. Cook one chapatti at a time. Put chapatti on skillet for about 1 minute until brown spots appear underneath; turn over and cook on the other side for 1 minute. Wrap chapatis in clean tea towel to keep warm.

Makes 8 chapatis

Cooked Chapati
Chapati and Dhal

*recipe from The Farm and City Cookbook

Lemon Bread


Lemon Bread Recipe
Lemon Bread Recipe

When I recall the dessert loaves my mum would bake, I think banana bread, lemon bread, and chocolate zucchini bread. I remember she would sometimes put chocolate chips in the banana bread. Yum! The other time the loaf tin was used was for meat loaf, which we ate for dinner just as frequently as pasta (or so it seemed)!

I wanted something sweet this week, and had lemons and poppy seeds on hand. This recipe is delicious. I made a simple lavender and lemon glaze to drizzle on top. I steeped lavender petals in milk and let cool to room temperature. I added the milk to icing sugar and adjusted the consistency with lemon juice. The glaze was tart and went perfectly with the bread. This lemon bread recipe forms a nice golden crust, is moist on the inside, and not too sweet. We ate this for breakfast and later in the day with tea.

Lemon Bread Recipe
Lemon Bread Recipe
Lemon Bread Recipe
Lemon Bread Recipe

Lemon Bread

1/3 cup shortening or butter

1 cup sugar

2 eggs

1 Tbsp lemon juice (and grated peel, if you like)

1 ½ cups flour

1 tsp baking powder

¼ tsp salt

½ cup milk

½ cup chopped walnuts or poppy seeds (optional)

Cream butter and sugar in bowl; beat in eggs. Stir in lemon juice and peel (if using).

Sift flour, baking powder, and salt, and add alternately with milk to cream mixture, beginning and ending with dry ingredients. Stir in walnuts or poppy seeds (if using).

Pour into 9” x 5” (2 L) loaf pan.

Bake at 350°F (180°C) about 1 hour, until top is golden.

Makes 1 loaf

Note: I only used ¼ cup of poppy seeds which I thought was plentiful! I also used a smaller loaf pan, but still cooked it for 1 hour.

 

Lemon Bread Recipe
Lemon Bread Recipe

*Recipe from The Farm and City Cookbook