1 kg Flour
100 g Processed cheese; grated
1 Whole red chilli
1/4 ts Chilli powder; (1 g)
Salt to taste
30 g Yeast
30 g Sugar
1 ts Oil; (5 ml)
SIEVE the flour, salt and chilli powder into a paraat or a tray.
Refresh the red chilli, slit, deseed and cut into juliennes. Mix the
chilli with three-fourths of the cheese. Reserve the remaining cheese
to knead into the dough.
Put 550 ml lukewarm water in a round-bottomed bowl. Add crumbled
yeast and sugar, stir until dissolved. Reserve for five to 10 minutes
or until the mixture turns frothy.
The dough:
Mix the remaining cheese with the sieved flour. Make a well in the
centre and pour in the yeast mixture. Mix gradually. When fully
incorporated, cover with a moist cloth and keep aside to prove for 15
minutes in a warm place in summer, and 20-25 minutes, depending on
how cold it is, in winter. (To check, make a small depression in the
dough, if it does not return to its original position, the process of
proving is not complete. In which case, allow the dough to prove for
a few minutes more.)
The loaves:
Divide the dough into three equal portions. Remove 60 g from each
portion and make big and small smooth spheres, respectively, with
your hands. The spheres should be smooth to tuck the seams towards
the base. Brush with oil, ensuring they are evenly coated and arrange
on the baking trays.
Sprinkle the cheese and chilli mixture on the spheres, big and small,
ensuring they are fully covered. Preheat the oven to 350oF. Put the
trays in the preheated oven and bake for 20-25 minutes or until a
crisp crust is uniformly formed. Remove and cool for at least two
hours to make it sliceable.
To serve:
Re-heat until warm and serve by itself or as an accompaniment.
Yields
1 servings