MyKitchenInHalfCups

Once Upon a time: Cooking … Baking … Traveling … Laughing …


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Acharuli/Adjaruli Khachapuri ~ BBB

Our Kitchen of the Month, Aparna, has given us a recipe that’s been on my want to bake list for a very long time.  In fact it was going to be my pick for our anniversary bread next month … until Aparna came up with it for January.  There are many recipes for this bread out there but Aparna & I both picked the same one that appeared in Saveur.

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First time bake for the grandkids with Taco cheese.

I can’t say enough good about this recipe: it’s very simple, easy to put together and since Aparna said that the Georgian police were being kept busy in Georgia and wouldn’t be watching to see if we followed every step of tradition, I think this makes for a wonderful opportunity to fill this with whatever floats you boat.  I mean you’re going to be shaping it like a boat anyway.

I give this 5 stars because it’s easy, tastes good and because I found it to be a great fun factor for the grandkids.  I baked this for the second time today just for adults.  No more of that wimpy taco cheese for me.  No way.  My second bake used a beautiful goat cheese and a little beautiful pepperoni.  Gorn & I both enjoyed these.  You should feel free to shape them as big or small as you like.  I still want to bake them with more tradition i.e. the egg in the middle, I do love me a runny egg yolk.  To that end I will be mixing this again soon and doing a delayed rise in the refrigerator so that I can have these for breakfast.

Of course I added ground flax.  The first time I baked this, I used all white whole wheat.  The second bake, I used 1 cup bread flour and 1/2 cup white whole wheat.  The all white whole wheat was a little denser but really the difference was minor and we liked them both.

I think this is a first rate recipe that opens all kinds of opportunities and fillings are endless.

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Yes there is always drama. I turned around …

Acharuli/ Adjaruli Khachapuri ~ BBB

Recipe By: Aprana:  Adapted from Saveur –
Serving Size: 6

For the Dough:
1 teaspoon instant yeast
1/2 teaspoon sugar, omitted
2/3 cup milk
1 tablespoon olive oil
1 egg (optional)*, omitted
1 1/2 cups flour, plus more for dusting
1 teaspoon salt
For the Filling:
1 1/2 cups grated/ shredded Mozzarella
1 1/2 cups crumbled feta cheese
2 eggs (or any other topping of choice  – I used  sliced tomatoes, pickled jalapenos and herbs)
For topping after baking:
4 tablespoons unsalted butter, cubed

1. I mixed all the dry ingredients … plus 2 tablespoons of ground flax seeds and then added the milk and oil.

Kneaded into a sticky dough ball.

Transfer the ball of dough to a well-oiled bowl, turning it so it is coated all over. Loosely cover and let it rise till double in volume – about 1 to 1 1/2 hours.

Place a pizza stone, or a baking sheet on a rack in lower third of oven. Preheat oven to 250C (500F).

2. Combine the cheeses in a bowl and set aside. Deflate the dough and divide it into two halves … or any number of your choice.  I wanted small portions that the kids would eat without great waste the first time.  My second bake I went for a little bigger because I was aiming for adult tastes and using goat cheese and I wanted to try baking with an egg.   Working with one piece at a time,  roll it out to a rectangle or oval about 10” and 1/8” thick on a piece of lightly floured parchment.  This makes it easier to transfer the dough onto the baking stone.

Roll the long sides in a bit curving them inwards at the ends and seal well (with a little water) or the edges will open up during baking. Then bring the edges close and pinch together on both ends to form a “boat” like shape.
Again, make sure the ends are sealed well. Transfer the “boats” to the baking sheet, but if you’re going to bake them directly on the pizza stone just omit this step.

Dock the centre “well” area and fill with half of the cheese mixture so it is a little higher than the edges of the dough “boat”. Repeat with the other half of dough and  bake them for about 12 to 15 minutes until the Khachapuri are golden brown.

3. Take the breads out of the oven and gently crack an egg on each bread without breaking the yolk (or add the sliced tomatoes, pickled jalapeños and herbs like I did) and return them to the oven. Bake for another 3 to 4 minutes till the egg is set.

Take the Adjaruli Khachapuri out, and place a couple of cubes (2tbsp) butter on each. Serve them hot. It helps to wait for about 10 minutes before eating them so you don’t burn your mouth!

I will leave all the history for you to find on Aparna’s site.

Really I can’t imagine you not wanting to bake this one.Bake this Acharuli/ Adjaruli Khachapuri  according to the above recipe and post it on your blog before the 28th of this month. Please make sure you mention the Bread Baking Babes and link to Aprana’s post in your own blog post.

Then e-mail Aparna at aparna[AT]mydiversekitchen[DOT]com with your name, a 500px wide image of your bread and the link to your BBB post. I will then send you a BBB badge for this bread that you can then add to your post on your blog, and will also include your bread in a Buddy round-up at the end of this month.

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Dhakai Bakharkhani/ Baqeerkhani (Crisp Flatbreads from Dhaka, Bangladesh)

I do know there’s a tremendous amount to be gained by following a recipe to the letter … and then there is old fashioned “just have to make do”.  I truly enjoy doing a recipe to be authentic.  I also realize there are those times when it just isn’t meant to be … and this was one of them.  Perhaps in the long run there is as much to be gained/learned from one way as the other.

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Aparna (My Diverse Kitchen) very kindly invited us round her kitchen table this month to bring us a love story and a bread to fall in love with.  She hoped to find a different bread, a challenging bread and a fun bread for us to bake.  In my book she succeeded in spades.  This is one of those breads I think you will find an endless number of ways to top it and I think it can be one of those stellar breads to use for special times.  These breads are cracker like – they benefit immensely by crisping  them up in the oven before serving.  We’ve been invited to friends for Thanksgiving and I’m thinking these might be a perfect little bite to take with a smoked salmon spread.
Now … about that mawa … did you really hear me whaling … yes, that was me.  No stove top, no hot plate.  I tried the slow cooker … didn’t taste bad but it was so dark and all the babes were getting this lovely light yellow creamy color, I just couldn’t use what I took out of the crock pot.  The substitution that seemed most likely was ricotta cheese.
You will see I used all whole grain/wheat in this recipe.  The only white I used was when I dusted the rolled out dough and put on the ghee.  Yeah, I even added my trademark ground flax seed meal.  I used all the liquid called for … and I changed the water to milk.  Why?  Why milk? I don’t really have an answer, it just seemed the right thing to do.  Because I used the whole grain and the flax, I mixed this dough up the night before to allow all the whole grain to hydrate with the idea this would keep the bread from being dry.
These create a wonderfully buttery aroma coming out of the oven.  Easily a welcome aroma around holidays.

Dhakai Bakharkhani/ Baqeerkhani (Crisp Flatbreads from Dhaka, Bangladesh)

Recipe By: Aprana:  Adapted from Honest Cooking ( )

For the mawa/ khoya:
1 litre full fat milk (2% will also do) – makes approximately 3/4 to 1 cup mava
For the Bakharkhani:
170 grams white whole wheat flour, (plus a little more for rolling it out the dough)
135 grams sprouted whole wheat flour
1/4 cup mawa, substituted ricotta cheese
1/4 cup ghee* (plus a little more for spreading on the dough while rolling it out)
1/4 teaspoon salt
10 grams brown sugar
2/3 cups skim milk (a little less or more if needed)
Sesame seeds, to sprinkle (optional)
walnuts , chopped

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1. *ghee is nothing but clarified butter and should be available readymade in Indian stores. It is quite easy to make your own at home. Since you are making the effort you can make a little extra and store the rest for later use. Ghee can be stored at room temperature and keeps for a while.
Melt 500gm of unsalted butter and let it cook until the milk solids in the butter start turning golden brown (do not burn them) and the liquid fat is a golden color. You should get a rich aroma from it.
Let it cool to room temperature and then decant or strain the golden liquid into an airtight jar.
I managed this very easily (carefully monitored) in the microwave.

2. Make the mawa/ khoya:

Pour the milk into a heavy bottomed saucepan, preferably a non-stick one. Bring the milk to a boil, stirring it on and off, making sure it doesn’t stick to the bottom.

Turn down the heat to medium and keep cooking the milk until reduces to about a quarter of its original volume. This should take about an hour to an hour and a half.  The important thing during this process is to watch the milk and stir it frequently to make sure it doesn’t stick to the sides or bottom of the pan and get burnt. The danger of this happening increases as the milk reduces and gets thicker.

Once the milk it has reduced to about one fourth, 1/4 quantity, lower the heat to low and let cook for a little while longer. Keep stirring regularly, until the milk solids (mawa) take on a lumpy appearance.  There should be no visible liquid left in the pan, but the mawa should be a bit moist and not stick to the sides of the pan.

Let it cool. Once it has cooled, it should still be a little moist but you should be able to crumble it.

Make it in a crock pot:
http://www.indiacurry.com/dairy/khoyaslowcooker.htm

1. On stove top or in a microwave oven heat milk between 180ºF to 190ºF.
2. While heating milk, put about 2 quarts of water in the slow cooker, cover with lid and turn it high for 20 minutes. You are basically preheating the the insert, so that it will not crack.
3. When the milk has reached, the 180ºF, drain the water out of the slow cooker insert. Transfer the hot milk to the insert.
4. Cover the insert with the lid, leaving about 1″ crack. This will allow the steam to escape during evaporation. Turn the cooker to ‘Low’
5. Every 30 minutes or so, stir scraping the sides and the bottom. In about three hours, you should have about 5 cups of Chikna Khoya.

3. Making the Bhakarkhani:

In a large bowl,  put the flour, salt and sugar into a large bowl. Crumble the mawa into it and mix in. Then add the ghee and use your fingers to rub it into the flour.   Add the water, a little at a time, and knead well until you have a smooth and elastic dough that can be rolled out very thin.

Please see this video to get an idea of how the dough is rolled out, layered with ghee and flour and folded. The language in the video is Bangla but the visual is quite descriptive. (http://www.youtube.com/watch?v=eyiOLuJywHQ )

4. Cover the bowl with cling wrap or a damp kitchen towel to prevent it from drying. Let it rest for about 30 minutes to an hour. Then lightly coat the dough and then let it rest for another 10 to 15 minutes.

Preheat oven to 170C (325F).

5. Lightly coat your rolling pin and board (or your working surface) with some ghee.
Now divide the dough into two portions, working with one portion at a time. Roll out one portion of the dough as thin as possible into a rectangle, without adding any flour. It should be thin enough for you to see your work surface through the rolled out dough!

Brush some ghee (not too much) all over the surface of the rolled out dough with your fingers. Sprinkle some flour evenly over this, enough so that the ghee is absorbed when spread out. The flour layer should be thin. Brush some more ghee, again, over this and then sprinkle some flour over this like previously.

Fold the dough into half and once again repeat the process of brushing the ghee and sprinkling the flour over this twice, as before. Fold the dough for the second time (see the video) and repeat the brushing with ghee and flouring, twice.

Now roll up the dough into a long cylinder and let it rest for about 10 minutes.

6. Pinch off lemon sized balls and roll each one into a small, round flatbread. Sprinkle sesame seeds (optional) and lightly press into the dough. Make three cuts on each flatbread using a knife. Place on parchment lined baking sheets and bake for about 20 to 25 minutes or until they’re light brown on top. Do not over bake.

7.
Let them cool and serve with coffee or tea.

So you’ve read the recipe and you’re shaking your head thinking “that’s beyond me.  I tell you it’s not.  Really, go for the ricotta like I did if you want to really cheat – but all reports are if you have a stove top and use your widest pan to create the largest evaporative surface area for the mawa.  Watch the rolling out video – I watched it once and then just winged it. This will work for you and you’ll  have a wonderful rich, crisp flatbread under your belt, your kitchen will smell devine and somebody may even love you as much as Aga Bakar loved his mate (you did read the love story on Aprana’s blog didn’t you?).  Well, go read it and bake this bread.

To Join Us and become a Bread Baking Buddy, bake some Bakharkhani and post it on your blog before the 28th of this month or on our Facebook page.  Make sure you mention Bread Baking Babes and link to Aprana’s post in your post.
Then e-mail Aparna at aparna(at)mydiversekitchen(dot)com with a link to your Bakharkhani post and a photo of your bread that is a 500px wide.  Subject line should read “Bread Baking Buddies”.  Aprana will send you a badge to add to your post and she’ll include you in her round up at the end of this month.
Get baking!

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