Hello, Im an amature bread maker and I feel privileged to be here in the company of food historians and artisan bread makers. Ive always been interested in the breads around the world and the vast variety of yeast r breads as well as flat breads made without yeast. In India (specifically Maharashtra state where I come from) Puran-Poli, a sweet stuffed bread is prepared during festivals & special occasions. The dough used here is made from whole wheat flour called Aata (mostly durum wheat) and it is soaked until the gluten starts to develop & the dough becomes pliable. The dough balls are then stuffed with sweet stuffing made with cooked yellow lentils & jaggery (traditional non-centrifugal cane sugar) or sugar. Rotis are then rolled out and roasted on a griddle. There is also a more ancient version of this Puran-Poli which is called Mande where the roti is stretched out with hands and then roasted on an inverted round wok. I came across this video recently which shows the technique of mande making.
Posted on: Mon, 22 Dec 2014 16:43:43 +0000
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