Tag: bread

Chapati, the unleavened bread we want to make now – Italian Cuisine

The recipe for chapati unleavened bread, a very simple Indian preparation that will make you want to knead

These days many of us are rediscovering the pleasure of knead the unleavened bread. By need, by challenge, to fight boredom, by ambition. All the reasons are valid and the good news is that kneading is also an excellent anti-stress. Which of course works even if it is yeast-free dough, the great absent from supermarket shelves.
And among the many recipes for unleavened bread, today we offer the chapati, the unleavened bread, of round and flattened shape, typical of the Indian area of Punjab and Pakistan.

Chapati, an unleavened bread that comes from India

Pasta, based on very fine whole wheat flour and water, it is spread in very thin disks, of variable dimensions; these are cooked without fat in a slightly sunken metal plate (thava), red-hot. Very fragrant freshly made, it accompanies dry dishes and vegetable and meat curries. If placed in contact with the embers, the chapati swells and turns into the phulka. The same pasta, flattened with ghee (clarified butter), folded several times and then fried, becomes a kind of puff pastry.

The recipe for Indian chapati bread

Indian yeast-free bread: the ingredients

500 g whole wheat flour, 400 g water, a teaspoon of salt

How to make chapati unleavened bread

In a bowl, sift the wheat flour and start kneading it with the water, working a very soft dough. To hydrate the dough and make the water absorb well, the Indians knead the bread with clenched fists: let's do like them!
Proceed by kneading, spreading and kneading again with your fists closed until it has absorbed the water well. At this point, add the salt and knead again well to mix it with the dough and obtain a homogeneous result. When the dough of the yeast-free bread is smooth and firm, form a ball and let it rest for about twenty minutes, covered with a cotton cloth. Once this time has passed, divide the dough into small balls like a mandarin and spread them with the help of a floured rolling pin. Give them the classic round shape, proceeding as you usually do with wraps.

Baking chapati unleavened bread

Tradition has it that this Indian bread is baked in hot iron pans, but if we don't have one we can safely use one hot non-stick pan. At this point cook quickly on both sides by turning the chapati as soon as the characteristic bubbles take on color and form. In India it is used to pass it on the flame to increase the bubbles, but we do not recommend this operation to those who are at their first chapati. Set aside and eat when it's still warm, isn't it delicious?

Fresh homemade bread, Beatrice's recipe – Italian Cuisine

Fresh homemade bread by our stylist Beatrice Prada, fresh from the oven, how wonderful!

Preparing bread at home is an experience to try, knead, see it rise and take shape is always a great emotion. Our stylist Beatrice Prada gave us a more than welcome gift by giving us the recipe for fresh bread and these enchanting shots.

Fresh homemade bread recipe

Ingredients

500 g flour 1
300 g water
10 g salt
5 g dry brewer's yeast

Method

In the jug of the planetary mixer melt the yeast in the water, add the flour and finally the salt, you work until the dough fits tightly on the hook. Overthrow the dough on the work surface and work again for a few minutes. Roll out rectangle the dough and fold it three times, then create a ball, place it in a lightly floured bowl, cover with plastic wrap and put in the refrigerator for about 18/24 hours. Remove from the fridge, bring the dough to room temperature and knead it again for a few minutes. Give the desired shape and let it rise for another three hours. bake at 240 ° C for 10 minutes, then lower to 180 ° C and finish cooking for another 35/40 minutes.

How to make bread without yeast – Italian Cuisine

Let's find out what autolysis is and how it works. So we can make bread even in the absence of yeast

Supermarkets lack beer yeast. Perhaps, having much more time available, many are trying their hand at preparing homemade bread? Probably. And this is a splendid habit, because homemade bread is kept longer, it is obviously more fragrant and fresh, and then you want to bring the satisfaction of bringing even a slice of bread oil and tomato to the table, but with the bread made with your own hands?
The good news is that it can also be made without brewer's yeast.
The secret lies in autolysis … and a little in patience!

What is autolysis

It is said car parks the disintegration process of the cells that intervenes after their death by the enzymes contained in the lysosomes. In a nutshell, it is a working method that allows you to take advantage of theself-evolution of gluten.
The process of preparing a dough with autolysis involves three stages: mixing the flour with water, resting the autolytic dough and the final dough with the addition of other water.
Following this long process, a perfectly leavened, soft and honeycombed product is obtained.
Autolysis is very useful when using heavy grain flours or, as in this case, when the yeast is missing.
Be careful to keep an eye on the times. Too long autolysis can damage the dough.

Recipe of homemade bread without yeast

We therefore apply what has been said about autolysis to the preparation of bread.
Pour 190 g of water and 500 g of flour into a bowl.
Let it sit for about 40 minutes and then add 160 g of water and a pinch of salt.
Knead the dough well and then close it like a book with a fold in the middle and let it rest for 20 hours. Once leavened, work it by making other folds as if to roll up a sheet. So it will rise for another hour.
Then transfer it to an oiled plumcake mold and let it rise for another 45 minutes.
Bake at 220 ° for 50 minutes in a static oven.

Unleavened bread

Another bread that can be prepared at home without yeast is unleavened bread, practically a revisited piadina.
Mix 500 g of 00 flour with 150-200 g of water and two tablespoons of oil.
If the dough is too soft, add a little flour, if too dry, add more water.
If you want you can also salt it, but it is also excellent without salt.
Once the mass is ready, divide it into several parts and make not too thick muffins.
Prick them with a fork and then cook them for about three minutes on each side on a non-stick pan with very little oil.
You can also cover the pan for easier cooking.