Bread is not something I bake regularly, although I love baking and trying new things. I would happily spend my days baking and experimenting. Like most people say it’s soothing, calming and seeing someone enjoying your bake is very rewarding.
I have seen people baking stuffed rolls, it intrigued me to try myself. I wasn’t sure if it will work but to my surprised it turned out they way it should be. Very pleased with how it looked, tasted and the texture was soft.
Yes it needs a lot of work and patient as it needs a lot of time to make them, but it’s all worth it in the end. Stuffing can be anything dryish, although I have seen people using slightly wetter stuffing, although I still have to try that myself…next project.
Till then hope you like this recipe and would like to make it too, if you do, then let me know your feedback x
Ingredients: (makes 5-6)
- For dough
- 400g wholemeal flour
- 10g yeast
- 1 tsp salt
- 300ml water
- For stuffing
- 3-4 tbsp chickpeas, I used tinned
- 1 potato boiled and cut into small pieces
- Half red onion, finely chopped
- 2 green chillies
- 1 tbsp garam masala
- Salt to taste
- 1 tbsp milk
- Some sesame seeds
Method:
- In a deep bowl add flour yeast on one side, salt on the other, mix with hand
- Make a well in the middle add water, gently with hand bring it together by moving hand in circular motion, when all the flour in incorporated, take it out on a floured surface and kneed until smooth, keep adding flour so that it doesn’t stick, it will take about 4-5 mins of kneeling before it’s completely smooth and will not need any more flour.
- Keep kneeding until when you press down with your finger and dough bounce bake, when it’s ready, roll it in a ball, put it back in the bowl, cover with cling film, leave it in warm place to prove, it will take about 40mins to 1 hr. it should be double in size.
- For filing in a pan spray some oil, add onion, chillies and cook until they get golden add salt, masala, cook for 30 secs add chickpea and potatoes cook for 5 mins. Leave it too cool, stuffing needs to be completely cool before use
- Take out the dough and devid in equal portions, I measured mine for 85g each. You can weigh the dough then devide it with how many you can make. It’s important that all the rolls should weigh same so that they take same cooking time
- Take one portion, roll it on the surface until smooth, flattened it, add filling about 2 tbsp enclose it gently then put the enclosed side down on the surface and roll gently until smooth, repeats with rest of the dough
- Add all the rolls to a baking tray lined and floured, cover with tea towel, leave it to prove for another 40mins-1 hr
- With a brush, brush tops of the rolls with milk, sprinkle sesame seeds
- Bake at 180’c for 20 mins. It will golden brown, and sound hollow when you tap on them
Simple Yet Delicious 