Zesty Onion Chili Bread | Pyaz Mirch ki Dabal Roti

I am baking a lot more these days. And its mostly bread, savoury bakes, and pies. A brief cool down in the last few weeks made it possible to get the oven going and get back to baking. I have so many recipes I want to share with you, but I am going to begin with this Zesty Onion Chili Bread or as it would be called in India Pyaz Mirch ki Dabal Roti!!

Ingredients:
1 cup whole wheat flour
1 cup all purpose flour
1 cup atta (Indian Roti Flour)
1/2 cup wheat germ
2 tsp vital wheat gluten
11/2 tsp salt
1 tsp dehydrated garlic powder
2 tsp oil , divided
1 tbsp sugar
11/2 tbsp dry yeast
3/4 cup warm water
1/2 cup buttermilk
1 large red onion, chopped very fine
2 green chilies, chopped very fine
1 tbsp milk, to brush loaf top (optional)

Method:

1. Sift all the flours and the wheat germ together. Add the salt, garlic powder, and the vital wheat gluten.
2. Add sugar to the water and stir well. Sprinkle the yeast on the top and cover for 5-7 minutes to allow it to proof.
3. Pour the buttermilk into the yeast - blend, the pour into the flour mix. Bring together to prepared a soft but pliable dough. 
4. Place in a well oiled bowl and allow it to rise - about 45 minutes to an hour.
5. In a saucepan, heat a tablespoon of oil. Add the chopped onions, garlic and green chilies. 
6. Sprinkle with a pinch of salt, and stir fry on a medium high heat until the onions are transparent and there is no liquid in the pan. Allow to cool completely.
7. Add the mix into the dough, knead well. Prepare a loaf pan by oiling it, shape the dough and the place it in the pan.
8. Cover and allow to rise a second time. It should double in bulk in just under 45 minutes.
9. Preheat oven at 375F. Gently brush the loaf top with milk and place in the middle rack of the oven.
10. Bake for 35-45 minutes. Remove from the oven and cool in the loaf pan for about half an hour, then remove the loaf and cool completely on a wire rack.
11. Make sure the loaf is completely cooled down before slicing.

Enjoy hot toasted with butter. This bread makes for a wonderful substitute for rotis and parathas. You can just sop up your favourite curries with it and it tastes really yummy with dals too.

Vegan Substitute: Replace the buttermilk with some plain unsweetened soy milk, or even just more water.

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.