I have been exceedingly afraid of yeasted bread for all of my cooking life. I am a very impatient person when it comes to cooking and I don't like to sit around doing a lot of kneading and waiting and kneading and waiting and kneading and waiting. I don't like worrying whether the yeast is really alive and whether it's getting half-baked in the sun on the porch (which is where I put this bread to rise, and the answer was yes). I don't like feeling compelled to add a lot of white flour because homemade whole-wheat bread always ends up so dry and crumbly. And I don't like to heat up the house cooking it for a long time.
But I'm beginning to overcome some of these don't-likes by playing with leavened flatbreads and the like. They don't usually require a second rise and they're very forgiving as far as ingredients. And they can usually be cooked quickly.
I do love aloo gobi so I'm not sure why I haven't tried to make it myself. I like peas in aloo gobi but I didn't have any; feel free to add them if you wish.
ingredientsleavened flatbread: 2/3 c. warm water
1 T. sugar
2 t. dry active yeast
1 3/4 c. whole-wheat pastry flour
1/4 c. coconut oil, melted, plus more for brushing
1 t. salt
1 t. granulated garlic
1/2 t. granulated onion
aloo gobi: 1 head cauliflower, separated into florets
4 regular potatoes, halved widthwise and sliced into wedges
1 c. peas, optional
1/2 onion, diced
4 garlic cloves, minced
1" ginger, minced
2 t. cumin
1 t. coriander
1/2 t. turmeric
1/4 t. chili powder
cilantro and/or scallions, to garnish
instructions 1. Stir the sugar into the water and bloom the yeast for about 10 minutes.
2. Stir in the oil, then the flour, salt, garlic and onion.
3. Knead for about 5 minutes, until the dough is smooth and elastic.
4. Cover the bowl with a damp towel and leave in a warm place for about 90 minutes; it should double in size.
5. Meanwhile, boil the potatoes for about 10 minutes, until cooked through but not falling apart. Drain and rinse very well.
6. Heat 3 T. oil in a large, deep skillet and add the potatoes. Cook them for about 7 minutes to a side, until nicely browned, then flip and brown the other side.
7. Meanwhile, steam the cauliflower, then add it to the pan along with the garlic, onion, spices and peas. Add a few tablespoons of water and toss well to combine. Continue to cook for another 5-10 minutes, until the flavors are blended. Season to taste with salt and pepper.
8. Turn on the broiler to cook the bread. Knead the bread on a floured surface for a few minutes. Then break off small balls of bread and press them down briefly to make discs.
8. Place the bread on a greased cookie sheet or grilling pan and brush the tops with oil. Bake the bread under the broiler for about 3 minutes, then flip, brush the other side with oil, and bake for about 2 minutes. Watch the bread carefully as it will cook very fast.
9. Serve the aloo gobi sprinkled with scallions and/or cilantro, with one or two pieces of bread.
I have been exceedingly afraid of yeasted bread for all of my cooking life. I am a very impatient person when it comes to cooking and I don't like to sit around doing a lot of kneading and waiting and kneading and waiting and kneading and waiting. I don't like worrying whether the yeast is really alive and whether it's getting half-baked in the sun on the porch (which is where I put this bread to rise, and the answer was yes). I don't like feeling compelled to add a lot of white flour because homemade whole-wheat bread always ends up so dry and crumbly. And I don't like to heat up the house cooking it for a long time.
But I'm beginning to overcome some of these don't-likes by playing with leavened flatbreads and the like. They don't usually require a second rise and they're very forgiving as far as ingredients. And they can usually be cooked quickly.
I do love aloo gobi so I'm not sure why I haven't tried to make it myself. I like peas in aloo gobi but I didn't have any; feel free to add them if you wish.
ingredients
leavened flatbread:
2/3 c. warm water
1 T. sugar
2 t. dry active yeast
1 3/4 c. whole-wheat pastry flour
1/4 c. coconut oil, melted, plus more for brushing
1 t. salt
1 t. granulated garlic
1/2 t. granulated onion
aloo gobi:
1 head cauliflower, separated into florets
4 regular potatoes, halved widthwise and sliced into wedges
1 c. peas, optional
1/2 onion, diced
4 garlic cloves, minced
1" ginger, minced
2 t. cumin
1 t. coriander
1/2 t. turmeric
1/4 t. chili powder
cilantro and/or scallions, to garnish
instructions
1. Stir the sugar into the water and bloom the yeast for about 10 minutes.
2. Stir in the oil, then the flour, salt, garlic and onion.
3. Knead for about 5 minutes, until the dough is smooth and elastic.
4. Cover the bowl with a damp towel and leave in a warm place for about 90 minutes; it should double in size.
5. Meanwhile, boil the potatoes for about 10 minutes, until cooked through but not falling apart. Drain and rinse very well.
6. Heat 3 T. oil in a large, deep skillet and add the potatoes. Cook them for about 7 minutes to a side, until nicely browned, then flip and brown the other side.
7. Meanwhile, steam the cauliflower, then add it to the pan along with the garlic, onion, spices and peas. Add a few tablespoons of water and toss well to combine. Continue to cook for another 5-10 minutes, until the flavors are blended. Season to taste with salt and pepper.
8. Turn on the broiler to cook the bread. Knead the bread on a floured surface for a few minutes. Then break off small balls of bread and press them down briefly to make discs.
8. Place the bread on a greased cookie sheet or grilling pan and brush the tops with oil. Bake the bread under the broiler for about 3 minutes, then flip, brush the other side with oil, and bake for about 2 minutes. Watch the bread carefully as it will cook very fast.
9. Serve the aloo gobi sprinkled with scallions and/or cilantro, with one or two pieces of bread.