Category Archives: BTFF

Baking Through Flatbreads and Flavours (BTFF)

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Rava Dosa and Coconut Chutney (BTFF)

feed the hungrysummary: rava dosa, coconut chutney and potato curry; information about Baking Through Flatbreads and Flavors (BTFF); reminder of those in need; list of some of the aid organizations working to feed the hungry; (click on images for larger views)

rava dosa We were happily reading through the Indian section of “Flatbreads and Flavors” and got to Coconut Chutney on page 156… mmmm… coconut chutney…. Then we arrived at Rava Dosa on page 157.

Rava dosa??

We’d heard of dosas, of course. We’ve made dahl dosa and we’ve eaten lots of rice dosa and threatened to try making it ourselves but always gotten disheartened by the idea of trying to ferment the rice flour mixture.

And T had heard of rava dosa but he couldn’t remember ever trying one. Intrigued, we read on. Continue reading

Ka’kat and Dukka (BTFF)

summary: recipe for ka’kat (sesame bread rings) and dukka (hazelnut thyme spice mix) based on recipes in FlatBreads and Flavors by Jeffrey Alford and Naomi Duguid; information about Baking Through Flatbreads and Flavors (BTFF) and Yeast Spotting (click on image(s) to see larger views and more photos)

ka'kat The other day, T announced that he was going to make mushroom soup with pistou from the Toronto Star’s Chef’s showcase. Naturally, I thought this was a brilliant idea.

To go with the soup, I immediately thought of quickly making the sesame rings we had just read about in “Flatbreads and Flavors”. And because we already had hazelnuts for making the pistou, I made the hazelnut spice mix that Duguid and Alford suggested to go with the rings. Continue reading

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Kutma: Sorghum Bread (BTFF)

summary: recipe for kutma based on a recipe in FlatBreads and Flavors by Jeffrey Alford and Naomi Duguid; information about Baking Through Flatbreads and Flavors (BTFF) and Yeast Spotting (click on image(s) to see larger views and more photos)

Flatbreads and Flavors A group of us are baking our way through the wonderful cookbook/travelogue “Flatbreads and Flavors” by Jeffrey Alford and Naomi Duguid. We have set specific projects each month for each other but I’m afraid I just couldn’t stop myself from getting a jump on the others and making the kutma (Sorghum bread) on page 189. Please stay tuned for the first March project of truly delicious ka’kat (sesame rings).

kutmaThis is the real reason that we bought sorghum flour recently. Sure, sorghum flour is a delicious addition to pancakes, but it is truly wonderful in bread.

Granted, because sorghum flour is gluten-free, the resulting bread is a little flat. Or is it? Perhaps the bread simply over-rose. It WAS very active, in spite of the fact that I added half the amount of yeast called for!

Whatever the case, we love the flavour that results from mixing wheat and sorghum flours. Next time I make sandwich bread, I plan to throw in just a littel sorghum flour. (Please read more about sorghum flour (aka juwar, jowar).) Continue reading

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Coconut Milk Shroves and Coconut Chicken Curry (BTFF)

summary: recipe for roti jala based on a recipe in FlatBreads and Flavors by Jeffrey Alford and Naomi Duguid; coconut chicken curry is great with roti jala; our video of making roti jala; information about Baking Through Flatbreads and Flavors (BTFF) (click on image(s) to see larger views and more photos)

A group of us are baking our way through the wonderful cookbook/travelogue “Flatbreads and Flavors” by Jeffrey Alford and Naomi Duguid. Some of us (cough) are doing more baking than others. The group began in Mexico with corn tortillas and Pueblo chile bathed pork. Malaysian Roti Jala and Gulai Ayam is the second part of the group’s task. What a comedy of errors!

roti jala Have you had your shroves today? We did. And last night too. Not just any old kind of shroves, mind. We had lacy Malaysian-style shroves made with coconut milk. Yes, thanks to Naomi Duguid and Jeffrey Alford, we made Roti Jala.

They suggested that the best thing to have with roti jala is chicken curry. We played fast and loose with Duguid and Alford’s curry recipe. Ha. When I say “we”, of course I mean “he”. Because T did all the mixing. I did all the reading…. Continue reading