Sourdough Nepalese Bread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Sourdough starter sponge*,
2 cup: Whole wheat flour,
2 tbsp: Sugar,
1/2 tsp: Baking powder,
1/4 tsp: Cinnamon,
1/4 tsp: Nutmeg,
1/4 tsp: Cloves, ground
1: Egg, slightly beaten
1/2 tsp: Salt,
1/2 cup: Milk,
Directions:
In sourdough starter put the beaten egg and the 1/2 cup milk. Sift
all the dry ingredients together; add to the starter mixture. Work
until the dough forms a smooth ball. Add more flour if needed. Dough
should not be sticky, but should be soft. Cover and let rise for 1/2
hour or so. Divide into 4 equal parts. Shape each into a ball. On a
lightly floured board, roll out each ball into an 8-inch circle. Cut
into quarters. Heat 1 1/2 inches of salad oil in a heavy skillet at
400F. Lower 1 portion of dough at a time into the hot oil; as soon
as it returns to the surface, immediately turn over, using a slotted
spatula. Continue to cook for 2 minutes or until puffed and golden
brown. Lift out and drain on paper towels. Serve warm. Good with
lamb stew.
* Take your Mother Reserve out of refrigerator the night before, mix
1 1/2 cups water, 1 1/2 cups flour and the Mother Reserve and 1
tablespoon sugar. Cover and let set overnight. Next morning take your
Mother Reserve back out, and after taking out what you use in the
recipe, sprinkle the reserve with a dash of sugar and return to the
refrigerator for future use.
From Pats Sourdough & Favorite Recipes
Source from luhu.jp
all the dry ingredients together; add to the starter mixture. Work
until the dough forms a smooth ball. Add more flour if needed. Dough
should not be sticky, but should be soft. Cover and let rise for 1/2
hour or so. Divide into 4 equal parts. Shape each into a ball. On a
lightly floured board, roll out each ball into an 8-inch circle. Cut
into quarters. Heat 1 1/2 inches of salad oil in a heavy skillet at
400F. Lower 1 portion of dough at a time into the hot oil; as soon
as it returns to the surface, immediately turn over, using a slotted
spatula. Continue to cook for 2 minutes or until puffed and golden
brown. Lift out and drain on paper towels. Serve warm. Good with
lamb stew.
* Take your Mother Reserve out of refrigerator the night before, mix
1 1/2 cups water, 1 1/2 cups flour and the Mother Reserve and 1
tablespoon sugar. Cover and let set overnight. Next morning take your
Mother Reserve back out, and after taking out what you use in the
recipe, sprinkle the reserve with a dash of sugar and return to the
refrigerator for future use.
From Pats Sourdough & Favorite Recipes
Source from luhu.jp