- 6
Ingredients
- Dough
- 1 teaspoon dry yeast
- 1 teaspoon honey
- 3/4 cup warm water
- 1 tablespoon ghee, melted, or oil
- 1/2 teaspoon salt
- 1 cup whole wheat flour
- 1 cups white flour (1 to 1 1/2)
- Filling
- 1 1/4 cups diced onions
- 2 Tablespoons oil, or ghee
- 3/4 cup diced carrots
- 1 1/2 cups cauliflower, chopped
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 1/8 teaspoon ground cardamom
- 1 pinch ground cloves
- salt to taste
- 1 Tablespoon cilantro, optional
- melted ghee or butter (I used butter)
Preparation
Step 1
1. Dissolve yeast and honey in water, set aside until mixture starts to foam.
2. Combine with ghee, salt, and whole wheat flour. Stir in enough white flour to form a workable dough. Turn out onto a floured surface and knead 5-10 mins, adding more flour as necessary. Dough should be smooth and elastic. Place in an oiled bowl, turn so all sides are oiled. Cover and set aside until doubled, about 40-50 mins.
3. Saute onions in oil until translucent. Add carrots, cook 3-4 mins. Stir in cauliflower and all seasonings except cilantro. Cook on low heat until vegetables are very tender. Vegetable mixture must not be juicy. Stir in cilantro and cool.
4. When the dough has doubled, punch it down, and turn it out onto a floured surface, and knead it 1 min. Cut into 6 equal pieces. Roll each piece into a small ball. On a floured working surface with a floured rolling pin, roll each ball into a 5" round. Mound 1/6 of filling in the center of the round. Then, working your way around the circle, stretch the edges of the dough up and over the filling, completely covering it. Pat down gently, then carefully roll it out again to form a 5" circle. It's fine if a few bits of the vegetable peek though the dough, but the filling should still be basically enclosed.
5. Heat oven to 450.
6. Place breads on an oiled 12X18 baking sheet. Cover and set aside 10 mins.
7. Bake 10-15 mins, should feel firm to the touch and sound slightly hollow when tapped with the fingertips. Let cool slightly and then brush tops with melted butter before serving.
These were great! Took a while to make as it's a yeast bread with a sautéed filling. But delicious and well worth it!
Other vegetables may be used in the filling. Green or red peppers, potatoes, and green beans work well, but avoid juicy vegetables such as tomatoes.