搜尋結果
2017年7月18日 · 印度烤餅大致可分為發酵與無發酵兩類，其中饢餅主要是以麵粉、酵母、油、鹽、糖揉捏而成，發酵後再以坦都爐烘烤，口感蓬鬆柔軟。 而無發酵烤餅，一般僅用麵粉和水製成，用平底鍋或鐵板煎烤的恰巴提 (chapati) 以及用坦都爐烘烤的羅提 (roti) 兩種比較常見，因為沒有發酵所以厚度較薄、口感也較紮實。 恰巴提（左）及羅提（右）。 自製饢餅：家用烤箱如何模擬坦都爐火力？ 雖然如今要吃到坦都里料理或饢餅並不難，但想用自製饢餅並不容易，家用烤箱製作的饢餅總是比不上坦都爐來的焦香。 沒關係，山不轉路轉，來看看在紐約及孟買經營知名印度餐廳的名廚 Floyd Cardoz 分享怎麼用一般烤箱做饢餅。
2020年6月26日 · Ingredients. 3 -1/2 cups All purpose flour. 1 Packet (8 gm)/ 2 ¼ tsp dry yeast. 3/4 cup water lukewarm. 1/2 cup plain yogurt (dahi) room temperature. 1 teaspoon sugar. 1 teaspoon salt (or to taste) 3 tablespoon ghee/ oil. 4 tablespoons cilantro leaves or kasoori methi (optional) Directions. In a bowl, mix warm water and sugar.
- Breads
- 12
- Indian
- Chapati。Chapat 在興都語的意思是「拍打」，可想而知這種扁平麵餅是如何製作的。未發酵的麵餅，製作時把生麵糰在手掌之間拍打拉扯，再放到平面煎鍋上。
- Parotta。這款多層麵餅源自喀拉拉邦、泰米爾納德邦及印度的鄰居斯里蘭卡。人們經常把 parotta 和北印度的 paratha 混淆，因為兩種都是扁平麵餅，具有同樣的特色如香脆口感、蓬鬆酥皮和層次感。
- Paratha。印度最受歡迎的未發酵麵餅，非常靈活。Paratha 為薄片狀，彈牙有嚼勁，比 chapatis 更紮實。有別於 parottas 在平面煎鍋反覆拍打麵糰而達到酥皮效果，paratha 是把酥油層層疊疊折起以達到酥皮與勁道效果，這是一種製作酥皮糕點的技巧。
- Naan。稱得上是最著名的印度麵餅，美味的發酵麵包，最適合從 tandoor 烤爐（以黏土製作的圓桶狀烤爐，用木柴或炭燒烤）中直接取出來新鮮享用，搭配 tandoor 裡雞肉或肉串。
- Chapati。Chapat 在印度語的意思是「拍打」，可想而知這種扁平麵餅是如何製作的。未發酵的麵餅，製作時把生麵糰在手掌之間拍打拉扯，再放到平面煎鍋上。
- Parotta。這款多層麵餅源自喀拉拉邦、泰米爾納德邦及印度的鄰居斯里蘭卡。人們經常把 parotta 和北印度的 paratha 混淆，因為兩種都是扁平麵餅，具有同樣的特色如香脆口感、蓬鬆酥皮和層次感。
- Paratha。印度最受歡迎的未發酵麵餅，非常靈活。Paratha 為薄片狀，彈牙有嚼勁，比 chapatis 更紮實。有別於 parottas 在平面煎鍋反覆拍打麵糰而達到酥皮效果，paratha 是把酥油層層疊疊折起以達到酥皮與勁道效果，這是一種製作酥皮糕點的技巧。
- Naan。稱得上是最著名的印度麵餅，美味的發酵麵包，最適合從 tandoor 烤爐（以黏土製作的圓桶狀烤爐，用木柴或炭燒烤）中直接取出來新鮮享用，搭配 tandoor 雞肉或肉串。
- What Is Kulcha
- How to Make Kulcha
- Kulcha vs Naan
- Kulcha Variations
- Expert Tips
- FAQs
A popular and famous leavened flatbread from Punjab in North India, it can be plain or stuffed, and can be made in the tandoor (clay oven), baked in an oven or cooked on a tawa or skillet. Apart from Punjab, it is found in the food cultures of Jammu and Kashmir, Himachal Pradesh, Haryana and Uttar Pradesh. This soft-textured flatbread is easy to pr...
Make Dough
1. Mix 2.5 cups all-purpose flour (maida), ¾ teaspoon salt, 2 to 2.5 teaspoons sugar, ½ teaspoon baking powder and ¼ teaspoon baking soda in a bowl. Make a well in the center. 2. Add 4 tablespoons yogurt (curd), 2.5 tablespoons oil and approximately ¾ cup water. 3. Begin to mix the flour with the liquids first and then start to knead. 4. Make a smooth, supple and soft dough. 5. In the same bowl or pan, cover the dough with a wet kitchen napkin. You can also lightly brush some water on the dou...
Roll and Make Kulcha
8. Make small balls of the dough and lightly flatten them. Sprinkle some nigella seeds or sesame seeds on the dough ball. With the rolling pin, flatten the dough and roll each into a small-sized kulcha on a lightly dusted rolling board. Do not roll thinly but keep a medium thickness – like a paratha or bit more thick than a paratha. 9. Heat a skillet or tawa on medium-high to high heat. The tawa or skillet has to be very hot. Place the kulcha on the tawa. 10. Cook one side partially till it i...
Kulcha and naan are the two most admired flatbreads across India, even the world too. However, both these are unique in their nature. While both can be stuffed or plain, when we talk of the differences between the two, it is majorly in the ingredients, leavening agents, spices used for each and also the texture and thickness. In short, 1. The base ...
As we travel through the length and breadth of the Indian subcontinent, we can find the humble Kulcha with many of its variants apart from the Amritsari one. Read on to know more. 1. When milk or curd (yogurt) is used instead of water to knead the dough, resulting in a more softer kulcha. This type is also referred to as Doodhia Kulcha. The fluffy ...
Make sure to knead the dough soft and smooth or else the Kulcha Bread will turn out chewy.While making the dough for this Kulcha recipe, the amount of water to be added depends on the quality of flours. So, add accordingly.For best results, keep the dough in a warm environment for leavening.To get a restaurant style texture on the Kulcha, the tawa or skillet should be very hot while roasting it.Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Kulcha Recipe from the blog archives first published in June 2013 has been updated and republished on December 2022.
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2016年1月20日 · Homemade naan. 份量 : 6片. 材料: 高筋麵粉300g 橄欖油20g 鹽3g 冷水105g. 優格100g (無糖或含糖都可) 蜂蜜 (或糖)10g 速發酵母2g. 步驟: 1.所有材料放入盆中. 2.混合成糰狀. 3.在桌上用力甩打4-5分鐘至光滑. 4.放入盆中，表面抹一點橄欖油. 5.密封發酵60-90分鐘至2倍大. 6.麵糰平均分割成6等份，捏成圓形休息10分鐘. 7.麵糰表面抹一點橄欖油. 8.在手中慢慢將麵糰伸展開成為一個長三角形狀. 9.放入生鐵鍋中乾烙至變色膨脹. 10.煎至2面金黃即可. 11.搭配咖哩食用. 補充: 1.優格可以使用牛奶,豆漿或冷水代替. 2.餅的形狀可以依照個人喜歡做成圓形,橢圓形皆可.
Roti Ki Tokri 印度薄餅 Tandoori Roti / 烤麥餅 [V] 15 Whole Wheat Bread Baked in the Tandoor ... Cheese Kulcha / 芝士印度餅- [V] 35 Stuffed Bread with Cheese Spiced with Turmeric and Fresh Coriander
