Kulcha is a type of Indian flat bread made with a either maida flour or with a combination of maida or whole wheat flour, its quite popular in North India and its usually baked in an clay oven until its turns golden brown, since its not that much easier to get a clay oven here, i went for stove top for cooking this kulchas which i stuffed with a spicy aloo matar masala, this kulchas tastes spicy, delicious at the same time,also its quite an easy flatbread which can be conserved two or three days in fridge, everyone at home enjoyed just having the kulchas with thick curd spices with a simple tadka and we loved it..



2cups Maida flour
1/4cup Milk
1/4cup Yogurt
1tsp Baking soda
1tsp Nigella seeds
Salt
2tbsp Oil

For Aloo matar masala:
2nos Potatoes (cooked)
1/2cup Green peas
1no Onions (big & chopped)
1tsp Red chilly powder
1/2tsp Coriander powder
1tsp Garam masala powder
2tsp Coriander leaves (chopped)
Salt
1/2tsp Fennel seeds
Oil

Heat oil, fry the fennel seeds, saute the onions and salt until the onions turns transculent, now add the green peas, chilly powder, coriander powder and garam masala,cook everything simmer until the veggies get half cooked, add the cooked and smashed potatoes, saute everything for few minutes..finally add the coriander leaves and put off the stove..keep aside and let them cool, makes 6-8 medium sized balls of this masala..

Meanwhile make the dough for kulchas, combine all the ingredients except the oil and nigella seeds, make a smooth and soft dough,keep aside for an hour..Knead again the dough and make 6-8medium sized balls, flatten the ball with a rolling pin, gently place the already prepared masala ball, cover the stuffing with the dough and roll again as flat disc..brush the kulchas with oil, sprinkle the nigella seeds..

Heat a tawa,once its hot..gently place the kulchas (no need of drizzling the oil) and cook on both sides until they turns golden brown..Enjoy with any sort of side dishes..

Ka'ak is a Arabic word which means cake and can refer to several different types of baked goofies produced throughout the Arab World..Ka'ak is a bread consumed often in Arabic world and looks like a large ring shaped bread and covered with sesame seeds or simply prepared with dry fruits and saffrons..Widely sold by street vendors, its usually eaten as a snack or for breakfast with any spread..This ka'ak is prepared with a sweet dough, rolled into ropes and formed as a rings and topped with sesame seeds, instead of za'atar as spice mix widely known and common in Middle Eastern cuisine, this ka'ak is glazed with milk and sesame seeds, as i like sesame seeds over sweet breads..We loved this Ka'ak with butter and jam ,enjoyed having this bread rings for our breakfast and snacks..Sending this Ka'ak to AWED-Saudi Arabia guest hosted by Niloufer, event by DK, Srivalli's Kid's Deligh-Finger Foods...



2cups All purpose flour
1/2cup Whole wheat flour
1/2cup Semolina (fine)
1cup Sugar
1tbsp Active dry yeast
1/4tsp Saffron strands
1+1/2cup Luke warm milk
1/2cup Golden raisin
2tbsp Butter
2tsbp Oil
Sesame seeds (optional)

Mix the active dry yeast in luke warm water with a teaspoon of sugar, keep aside until they turns foamy..Now take all the ingredients in a large bowl, gradually add the foamy yeast mixture and make a smooth and soft dough..keep aside for an hour in a greased bowl...Divide the dough into 8 medium sized balls and cover with a damp cloth and let them rise again for half an hour..

Now take a ball and roll into as a rope, join the ends together..place the rings over a baking sheet, brush the top with milk and springle sesame seeds (optional)..Preheat the oven to 350F...Let them sit again for 10minutes..Bake this Ka'ak to 20-25minutes..

Serve with any spreads or enjoy simply..

Khubz, Khoubz or Khobz is an Arabic word for bread which refer to a flatbread that forms the staple food of many countries like Arabian Peninsula, Lebanon, Syria etc..In Arabic Peninsula, the most common type of bread is mostly a large type of flat bread and its traditionally baked in special oven, the dough is rolled out like pizza dough and it baked in oven..The Arabian style khobz are also called as Khuboos or khubus, its looks similar liks pita bread or either like our Indian roti 'Naan'..Usually this bread is prepared with all purpose flour but i prepared this bread by combining both all purpose flour and whole wheat flour, i got this recipe from Faji's Hot Pot which i bookmarked few days back..Thanks to Faji, i enjoyed making this bread and we loved it with hummus and salad..Sending to Priya's Bookmarked Recipes & to AWED- Saudi Arabia guest hosted by Niloufer, event by DK, Champa's Bake Off & Susan's Yeast Spotting..



1cup All purpose flour
1cup Whole wheat flour
1+1/2tsp Active dry yeast
2tsp Sugar
1tsp Salt
1tbsp Olive oil
1/2cup Luke warm water

Mix the yeast,sugar and salt to the luke warm water and keep aside for 5mins..Take both flours in a bowl, gradually add the foamy yeast,olive oil and knead everything as soft dough..Keep this dough in a bowl for 2hours..After the dough get doubled their volume, punch down and knead again for few minutes..Make 6-8medium sized balls from the dough and keep aside for 10minutes  and cover with a damp cloth..Preheat the oven to 250C..meanwhile roll the balls as medium sized circles, arrange a rolled disc over a baking sheet, finish rolling the dough as disc, bake one by one in the middle rack of  the oven..Bake for 5 minutes until it puffs fully and brown spots appears on the top..

Serve this bread with any spread along with any veggies or meats..

Most of us would have known about the famous focaccia,an Italian yeasted and herbed flatbread which ressembles quite like pizza..I got hooked to this potato focaccia when i went through Aparna's Space and i tried sterday this Italian flat bread for our sunday dinner..This focaccia tastes marvellous and very tasty, needless to say that this focaccia was our recent favourite coz everyone loved it much and am surely gonna try with different veggies along with potatoes..I followed each and every step as Aparna went for and the only change i did is i went for whole wheat flour and completely skipped the all purpose flour she used for, i cooked the potatoes partially in salted water before arranging them over the yeasted dough as Aparna did..Thanks a lot to Aparna for sharing this wonderful bread and we loved it with cheese spread and salads..Sending this potato focaccia to T&T-My Diverse Kitchen guest hosted by Srivalli, event by Lakshmi, Champa's Bake Off Event & finally to Susan's Yeast Spotting..



2cups Whole wheat flour
1+1/2tsp Active dry yeast
1+1/2tsp Honey
1/4tsp Salt
1tbsp Olive oil +1tsp olive oil for brushing
2nos Potatoes
Salt
Pepper
2tsp Dry rosemary

Slice the potatoes and cook in a salted water until they get half cooked, pat dry the potato slices and keep aside..Mix the yeast, honey in a luke warm water and keep aside for 5minutes until they turns foamy..Take the flour,salt, rosemary and oil in a bowl, add gradually the foamy yeast,water (if needed) and knead everything a smooth and elastic dough..Place the dough in a greased bowl and keep aside until they double their volume..

Knead the dough, grease a rectangular tin and place the dough over the greased tin and press the dough with ur fingers to the cover the tin..brush the top of the dough with oil, springle the rosemary and arrange the potato slices over the dough..springle black pepper and salt over the dough..Cover with a damp cloth and allow to rise for an hour..Bake this potato foccacia at 350F for 30minutes until the crust turns golden brown..

Serve warm with cream cheese or along with soups or salads..

We love stuffed breads or rolls, this time i tried out making the same stuffed bread with some changes using beets puree, cheese and some spicy mixed veggies masala for stuffing...This bread tastes fabulous to enjoy anytime..Its a prefect snacks for a cold evening weather or else a simple dinner with some salads..We loved enjoying this spicy and cheesy bread along with hot steaming soup for our dinner..This bread will get vanished within few minutes once u remove the bread from the oven..Yeah its really an irresistible bread to enjoy with anything anytime...Sending to Champa's Bake Off, Susan's Yeast Spotting and finally to CWS-Nigella Seeds guest hosted by Umm and finally to Healing Foods-Beetroot guest hosted by Priya, event by Siri and finally to Srivalli's Kid's Delight-Finger Foods..



3cups Wheat flour
1tbsp Active dry yeast
2tbsp Olive oil + few olive oil (for brushing)
1tsp Dry Basil leaves
1tsp Flax seeds
1tsp Nigella seeds
1tsp Salt
1tsp Sugar
1cup Beets puree (luke warm)

Mix the lukewarm beets puree,active dry yeast with salt and sugar and keep aside until its turns foamy..take the flour,oil,dry basil leaves in a large bowl, add the foamy yeast-beets puree to the flour n knead them as dough, they will be extremely sticky, but after kneading them for few minutes they will turn smooth dough... keep the dough in a warm place and dont disturb them for an hour...

Veggies filling:
Heat oil in a kadai,add the mustard seeds n cumin seeds n let them crack, add the chopped onion n stir them until they turns transculent, now add the chopped green chillies followed by the chopped potatoes pieces, carrot pieces with enough salt..cook everything well until the veggies get well cooked, add the chopped coriander leaves n put off the stove...keep aside and let them cool...

Roll the dough into thick square like disc by dusting them with the flour...just spread the veggies filling,springle the grated cheese and roll them into a loaf.. place them in a greased loaf pan and keep the dough again in a warm place until they doubled their volume...Preheat the oven to 350F... now brush the doubled dough with olive oil, sprinkle the flax seeds & nigella seeds..Bake them for 25-30minutes or else until the crust turns firm...Remove from the oven n keep aside for 5 minutes, remove the bread from the loaf pan n let them cool atleast for 30 minutes before serving...

Enjoy warm..

I love baking breads at home, nothing will stop me to try out new and different bakes or breads at home..While going through Aparna's space, immediately i got hooked to this cardamom flavoured banana bread, since its a no knead bread, i wanted to try them the next day itself.. Eventhough she prepared her bread as rolls, i prepared this bread as a single round bread which is quite easier for me to bake off..This bread is very easy to prepare since its doesnt goes for kneading which sounds very interesting for me and i tried this bread day before sterday, this bread came out very well..While baking, the aroma of this bread completely filled my house.. Once everyone came back home, we enjoyed having this bread with nutella spread and jam for our snacks..Thanks to Aparna for sharing this wonderful bread and we loved it.. Sending to T&T-My Diverse Kitchen guest hosted by Srivalli,Susan's YeastSpotting and to Champa's Bake Off Event



3+1/2cups All purpose flour
1/2cup Buttermilk
1+1/2tsp Active dry yeast
1/2cup Luke warm water
1tsp Salt
1tsp Sugar
2tbsp Butter( melted)
1cup Banana puree
1/2tsp Cardamom powder
Extra flour for dusting
Butter for brushing the bread

Take the lukewarm water, buttermilk, yeast,salt, sugar, butter, cardamom powder, banana puree in a large bowl, lightly whisk everything in a large bowl and add gradually the flour without kneading using a wooden spatula,until the flour get well mixed..close the bowl and allow the dough to rise upto two hours in a warm place..Once the dough get rised, arrange the dough in fridge for half an hour, it will be easier to handle the dough..

Grease a regular cake tin with enough butter...Take the dough , dust lightly with flour and roll the dough as a medium sized round shaped loaf, arrange the rolled loaf over the greased cake tin..make some slashes over the dough, cover the dough with a wet towel, allow the dough to rice for an hour again...Bake the bread at 350F for 30-35minutes until the crust turns brown...brush the bread with butter once they came out of the oven..

Enjoy the bread with nutell spread or jams..

Most of our dinner goes for rotis,soups or else for salads..Yesterday i bought a packet of pillsbury atta when we went to Indian groceries after a long and i tried this mint and kalonji seeds paratha...Kalonji seeds as well known as nigella seeds, black onions seeds which is compared to black cumin seeds....I really want to finish a packet of kalonji seeds i have bought few months back and tried adding them in this paratha, also i add few finely chopped mint leaves to mask the pungent smell by kalonji seeds..Both mint and kalonji seeds turned out this paratha very flavourful, healthy also with a very unique taste..Enjoyed having this paratha with simple potato kurma,both together works out wonder and we had a prefect dinner..Sending this parathas to CWS-Nigella Seeds guest hosted by Umm, event started by me..



2cups Atta flour
1/4cup Mint leaves (chopped)
1tbsp Nigella seeds/Kalonji seeds
Maida flour for dusting
1/2cup Yogurt
Salt
Oil

Mix the atta flour, chopped mint leaves, nigella seeds,salt in a bowl, gradually add the yogurt and enough water and knead as soft and smooth dough..Let them sit for half an hour..Make small balls from the dough and roll them, dust them with maida flour and roll them as medium sized discs..


 Heat a griddle, gently drop the rolled parathas, drizzle few drops of oil and cook on both side until the brown spots appears..Enjoy with any spicy gravies..

I have bookmarked this sprouted chickpea bread from Umm Mymoonah's Sprouted chickpea bread which she send from my Let's Sprouts event..I tried this bread last week using sprouted chickpeas and this bread was really delicious when they were still warm when served along with nutella spread or else with salted butter...We enjoyed having this healthy bread for our snacks with a cup of coffee..I prepared this bread with few changes according to my taste by adding dry basil leaves, whole wheat flour and fennel seeds instead of dry fenugreek leaves and caraway seeds as the original recipe went for..Thanks a ton to Umm for sharing this healthy, nutritious and beautiful bread...Am sending this bread to Only Event-Low Oil/Low Calorie guest hosted by Priya, event by Pari..



2+1/2cups Wholewheat flour
1/4cup Sprouted chickpeas
1tbsp Dry basil leaves
1tbsp Yogurt
3/4tsp Active dry yeast
1tbsp Oil
1/2tsp Sugar
Salt
1/2cup Luke warm water
1tbsp Fennel seeds

Grind the sprouted chickpeas as a coarse paste, in a large bowl take the flour,sprouted chickpeas, dry basil leaves,yogurt, dry yeast, oil, sugar salt, fennel seeds (keep some fennel seeds aside) and water, mix everything together to make a smooth dough, cover the bowl with a lid and leave it in a warm place for two hours..

Once they get doubled their volume, punch down the air and knead the dough for few minutes..I used rectangular mould for making out this bread, flatten the dough and sprinkle the fennel seeds over the dough..Cover it and leave it until they rise again..Preheat the oven to 350F..Arrange the flattened dough in the oven and bake for 20minutes or until the crust turns brown..

Serve with any spread or simply with salted butter..

Pan con tomate is one among the tapas served in a party menu or either as appetiziers everywhere in Spain, this bread sounds similar as the garlic bread, which goes for garlic cloves, ripen tomatoes prepared with salt and some olive oil.. Easy breezy tapas to enjoy anytime also very much flavourful bread i have ever enjoyed..This pan con tomate is one of the simplest, most widely eaten and most famous dishes from Cataluna, a region in Spain..Coming to the tomato bread , its simply prepared with toasted bread or toasted french baguettes and it can be eaten by itself or else served along with cheese, ham or sausage, but we enjoyed having simply without any cheese or meats...

Dunno wat about u all, but my pantry is always filled with breads and buns, coz everyone at home like to have a simple bread toast served either with jam or nutella or simply with butter along with hot coffee or chocolate..Before we used to buy white breads and have them usually for breakfast, since i started enjoying healthy and fibre rich foods, i changed even my white bread slices to whole wheat bread slices, my teddies like bread as upma and i do prepare often in stove top, for the first time i wanted give a try in microwave oven...Yesterday, i prepared this simple bread upma with some leftover wheat breads in microwave oven coz it was too hot here and its completely a hard task for me to cook something especially for our dinner, so i prepared this simple bread upma for our sterday's dinner in less than 30minutes through microwaven oven and we enjoyed along with ketchup also with a simple tomato salad..



6nos Whole wheat bread slices (cubed)
1no Onion (big & chopped finely)
2nos Green chillies (slit opened)
1tsp Ginger (minced)
1tsp Mustard seeds+urad dal
1/2tsp Channadal
3nos Dry red chillies
1/4tsp Asafoetida powder
1/4tsp Turmeric powder
Curry leaves
Oil
Salt

Heat enough oil in a microwave safe bowl for 2 minutes in high, add the mustard seeds, urad dal, channa dal, dry red chillies, asafoetida powder to the oil and cook again in microwave oven for 5minutes in high until the dals turns golden brown..now add the chopped onions, minced ginger, slit opened green chillies, curry leaves and cook everything again in high for 10 minutes (stir in between)along with turmeric powder and salt...finally add the cubed bread chunks, toss everything gently until they get well mixed with the spices, cook everything again for 10minutes in high (stir in between)..

Serve with ketchup or spicy chutneys..

In Italy, cibatta means slipper which leads many people to call this bread as slipper bread..Ciabatta bread was invented by Italian bread bakers and become very popular throughout the rest of the world, this bread have a very distinct flavor and its very versatile bread to enjoy with anything from appetizier to sandwich..I love ciabatta bread and we buy it for our sandwich, before starting making this ciabatta bread at home i went through my baking books..Finally i got hooked with a simple oval shaped ciabatta bread and immediately i prepared them, i was really nervous about the dough as they got stuck with all over my finger and had a great time to shape it...Once baked this bread was excellent, i can say that its really worth to try out this beautiful bread at home..



3cups White strong flour (i used the white bread flour)
2tsp Active dry yeast
1tsp Sugar

Sometimes with few bread slices we can prepare many delicious dishes na, most of us will agree with me, yesterday while preparing our lunch, i wanted to make some side dish with sweet corns as cutlet, but my vegetable basket was quite empty and i wasnt  able to find out even a single potato..Fortunately my pantry is always filled with bread slices, immediately i soaked few whole wheat bread slices and prepared this delicious cutlet within few minutes..This cutlet is quite easy to prepare also very tasty, which goes prefectly as side dish for rice dishes at the same time for snacks with ketchup..Even if u have some sudden guest, this cutlets will get ready in few minutes and u can serve them along with a cup of coffee..



5nos Bread slices
1cup Sweet corn
1no Onion (chopped)
2nos Green chillies (chopped)
1tsp Garam masala powder
1/2tsp Cumin seed powder
Salt
Few curry leaves
Oil for shallow frying

Heat few drops of oil, saute the chopped onions, chopped green chillies until the onions turns transculent and keep aside, soak the bread slices and squeeze out the excess of water...take the bread, sweet corn, garam masala powder, cumin seed powder,curry leaves, salt and sauteed onions, green chillies in a bowl, mix everything well..make a medium sized cutlets from the mixture, heat enough oil for shallow frying, fry the prepared cutlets and cook on both sides until the crust turns golden brown..

Enjoy warm!

Whenever my sweet tooth wanted to have some sweets, i immediately get ready to prepare either carrot halwa or bread halwa, both these halwas doesnt need loads of time to get prepared also i always have bread slices in my pantry and carrots in my fridge..So i can prepare anytime as anything with them, this time my choice for making halwa went to bread and rolled oats, this halwa will get ready in less time, easy breezy halwa to enjoy..Even if u have some sudden guests if u dont have anything specfic to serve them as sweets, u can prepare this delicious halwa since they go for less than half an hour...A prefect sweet to serve for desserts after a lunch or either as snacks with a cup of tea, this halwa doesnt need much ghee usually any halwas goes for..



6nos Bread slices
1cup Rolled oats
1cup Sugar
2cups Milk
Orange food colour (per need)
2tbsp Ghee
1tsp Cardamom powder
Few almond flakes

Grind coarsely the rolled oats and bread slices together,dry roast this coarse powder for few minutes in a nonstick pan and keep aside.. heat the milk with sugar and orange food colour, bring everything to boil, gradually add the coarse powder of bread-oats and stir continously, add the ghee little by little to the cooking bread-oats mixture,once the mixture gets off from the bottom of vessel,immediately add the cardamom powder, almond flakes..Stir everything well and put off the stove..

Enjoy warm!

Recently i got a pack of mixed seeds from an organic shop,i got hooked with those healthy seeds and i started adding those mixed seeds nowadays while making my breads..But once that seeds packet got finished, i prepared myself a mixed seeds with flax seeds, pumpkin seeds which i saved and roasted it for snacking also with white and black sesame seeds..I went for a whole wheat flour along with these mixed seeds and chilly flakes to make out this healthy bread, loved this healthy bread along with cheese spread and enjoyed having this bread also along with soups...This bread was super crunchy coz of the seeds i used for..Pumpkin seeds are excellent source of magnesium and phosphorus also good source of iron while flax seeds have excellent benefits of lower cholresterol and blood pressure and finally the sesame seeds are rich in calcium, iron and many other health benefits..This bread goes fantastic along with a warm thick soup, just dip the bread slices and enjoy the soup, i do this sort of breads to enjoy together along with any sort of soups while its winter but anyhow i love this bread along with Velouté de Poireaux and with cold soups while its hot....



5cups Whole wheat flour
1cup Multi seeds (flax seeds, sesame seeds and pumpkin seeds)
1/2cup Olive oil
1tbsp Chilly flakes
2tbsp Dry active yeast
Salt
1tsp Sugar
1+1/2cup Luke warm water
Few flour for dusting

Mix the yeast, salt and sugar in luke warm water, stir well and leave in warm place for few minutes until the yeast turns foamy..Keep aside..Take the whole wheat flour, multi seeds, chilly flakes in a mixing bowl, make a well and add gradually the olive oil and foamy yeast, knead as a soft dough.. place the dough in a greased bowl, cover the bowl with a towel and arrange in a warm place..let them sit for an hour until they double the volume..Punch down the doubled dough, knead slowly the dough dusted with wheat  flour...Shape the dough as a disc,make some slashes over the shaped dough, springle few flour and arrange over a baking sheet, leave them until they get raised or for half an hour in a warm place..



Preheat the oven to 350F, bake the bread for 20-25minutes until the crust is nicely brown and firm..enjoy with cheese spread or with soups..

Need something for snacks prepared with veggies along with stale bread slices, u should give a look to this yummy cutlet with which i prepared with grated bottlegourd and stale bread slices...This cutlet goes for simple ingredients and quite easy to prepare..Fantastic snacks to enjoy along with ketchup also can be a side dish for simple sambar or rasam rice...With usual ingredients and without eggs, this cutlet tastes yummy, a best way to finish the leftover bread slices instead of making bread crumbs or either trashing them...U can also go for any other grated veggies instead of bottlegourd, am damn sure that whoever doesnt like veggies in their menu, will definitely enjoy having this cutlet..



1cup Bottlegroud (grated)
1/4cup Onions (chopped)
4nos Bread slices
2nos Green chillies (chopped)
3/4tsp Garam masala powder
2tbsp Coriander leaves (chopped)
Salt
Oil

Heat few drops of oil, fry the grated bottlegourd until they get slightly cooked, take them in a bowl.. In the same pan,heat again few drops of oil, add the chopped onions and green chillies, saute for few minutes until the onions get transculent, meanwhile soak the breadslices in water,squeeze out the excess of water and keep aside...take the sauteed onions, green chillies, cooked bottlegourd,smashed bread slices along with garam masala powder, chopped coriander leaves, salt..mix everything well...

Make small cutlets out this mixture and shallow fry until they turns brown on both sides, serve hot with ketchup..

I was hosting this month Global kadai and i was bit late to post my entry for this fabulous event..finally am here with a fantastic bread toast i prepared with pepper gobi masala which i finally prepared as toast with peppered beatened egg...This bread toast suits prefectly for lunch with a simple salad while for dinner with a bowl of soup..Its quite a filling toast, tastes awesome and spicy coz of the gobi masala i have prepared with pepper powder and garam masala powder..Its also a quite a simple masala which i usually prepare along with green peas and potatoes,but this time i totally went for gobis as they were sitting in my fridge since for two days.



Pepper Gobi Masala:
2cups Cauliflower florets
1no Onion (chopped)
1no Tomato (big & chopped)
1tsp Ginger garlic oaste
3/4tsp Pepper powder
1tsp Garam masala powder
Salt
Oil
1/2tsp Fennel seeds
Few mint leaves (chopped)

Heat enough oil, fry the fennel seeds and add immediately the chopped onions, chopped tomatoes, ginger garlic paste with enough salt ,saute until the onions turns transculent and the raw smell of ginger garlic paste get disappears..now add the chopped cauliflower florets, saute for few minutes..finally add the pepper powder, garam masala powder, toss everything gently, put the flame in simmer and cook until the veggies get well cooked,finally add the chopped mint leaves, put off the stove..



4nos Whole wheat bread slices
Pepper Gobi masala (as per need)
1no Egg
2tbsp Milk
Pepper powder (per need)
Salt
Oil

Fill two bread slices with enough pepper gobi masala, cover the masala with the  another two bread slices, meanwhile beat the egg,milk with pepper powder and salt.... heat enough oil in a pan..dip gently the stuffed masala bread slices in the egg mixture and drop immediately to the pan, cook on both sides until they get golden brown..

Serve warm!

I fond always for sweet buns, its has been a long i prepared sweet buns at home, while i was planning to make out some sweet buns at home this time, i wanted to make them with some nuts while going through my pantry i got a bag of almond powder and almond flakes which was sitting since a month, immediatley i gathered all the ingredients to make out these sweet buns with almond powder and almond flakes..This bun is really very simple to prepare, delicious to enjoy..Just dip this sweet buns in a cup of tea and enjoy it either for breakfast or for dinner, they will tastes absolutely divine, also u can serve them with nutella spread or with fruits jams and butter..This buns stays prefect for three to four days in room temperature and for month if they are freezed in  ziplock bags,once they get defrost, just heat in preheated oven or in microwave oven and enjoy as u desire...



4cups Bread flour /All purpose flour
1cup Almond powder
1/4tsp Almond extract
2tbsp Active dry yeast
1cup Confectioners sugar +2tbsp Sugar
1/2tsp Salt
1no Egg (beatened)
1/2cup Butter (softened)
1cup Luke warm milk
Almond flakes
Egg yolk+Water (to glaze)
Water as per need

Add the active dry yeast, sugar and salt to the luke warm milk and let this mixture sit for 5 minutes,until the yeast turns foamy..Now add the softened butter, confectioner's sugar,beatened egg,bread flour,almond powder,almond extract and the foamy yeast mixture ,water (if needed) and knead as a soft  and smooth dough, arrange this dough in a greased bowl and keep this bowl in a warm place for an hour with lid closed until the dough doubled their volume..

After an hour, make 10-12 medium sized balls, knead well until the dough turn soft, shape them as buns..Arrange them over a baking sheet lined over a baking tray..let them sit again for an hour or until they doubled their volume...Preheat the oven to 350F..meanwhile brush the buns with egg yolk mixed with water, springle the almond flakes and bake them in middle rack of the oven for 25-30minutes until the crust turns golden brown..

Enjoy warm!!

For some reason, i wasnt able to bake breads last few weeks, yesterday i got to bake something as everyone at home started asking when i gonna bake breads..So without any hesitation, i started searching through my baking cookbook and i got hooked with this rosetta rolls..While going through google, i wasnt able to get the origin of this rosetta rolls, anyhow i was happy to try out this beautiful and spongy rolls and we guys enjoyed a lot with nutella spread and strawberry jam with butter, i prepared 12 rolls and they vanished for few minutes and everyone enjoyed having this rosetta rolls for snacks with hot chocolate, both together tastes divine even my hubby asked me make more rosetta rolls next time as he enjoyed a lot with nutella..



5cups White bread flour or All purpose flour
50g Butter (room temperature)
1/4cup Olive oil
1/4cup Sugar
2tbsp Dry active yeast
1tsp Sugar
1tsp Salt
Milk (to glaze)
All purpose flour (to dust)
1/2cup Luke warm water

Mix the yeast, salt and sugar in luke warm water, stir well and leave in warm place for few minutes until the yeast turns foamy..Keep aside quarter cup of the bread flour and put the rest in a bowl, make a small well in the middle of the flour, pour the yeast mixture, butter oil, sugar and add a cup of warm water, stir it with wooden spoon until the dough turns sticky ball, knead the sticky dough over a floured surface, add the remaining flour to the sticky dough and knead for few minutes, until the dough turn smooth and elastic...Grease the bowl and arrange the dough , cover the dough with a damp cloth and let it sit in warm place for an hour..

After an hour, punch the dough and knead the dough again..make 10-12balls from the dough..place the balls in a greased baking tray, using a round cutter press a deep indent in the centre of each balls (but mine got disappeared once i left them to sit for an hour again)..let them sit for an hour or doubled their size..Preheat the oven to 350F, meanwhile brush the rolls with milk and sift a thin layer of flour over them..Bake for 25-30minutes or until golden..Cool completely and enjoy with jam or nutella spread...