Date: Sun, 25 Oct 2020 04:24:47 +0000 --------------- BEGIN bread-bakers.v120.n040 --------------- 01. Garlic Parmesan Pull Apart Rolls (Reggie Dwork) 02. Pumpkin Pull-Apart Loaf (Reggie Dwork) 03. Pumpkin Greek Yogurt Banana Bread (Reggie Dwork) 04. Beer Cheese Soft Pretzel Garlic Bread (Reggie Dwork) 05. White Chocolate Macadamia Nut Scones (Reggie Dwork) 06. Buss Up Shut (Paratha Roti) (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n040.1 --------------- Date: Wed, 14 Oct 2020 19:34:29 -0700 From: Reggie Dwork Subject: Garlic Parmesan Pull Apart Rolls * Exported from MasterCook * Rolls, Garlic Parmesan Pull Apart Recipe By :Jenni Field's Serving Size : 12 Preparation Time :0:00 Categories : Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE DOUGH: 1 medium Russet Potato 1 1/2 teaspoons kosher salt Cold water -- to cover 1/4 cup fruity oil -- such as avocado or olive oil, (2 oz barely scant) 1 1/2 Tablespoons granulated sugar 2 teaspoons prepared garlic paste 1 teaspoon kosher salt 10 grinds black pepper -- (to 20) depending on how much pepper you like 8 oz whole milk -- or you may use 2% 1 large egg 3 oz finely grated Parmesan cheese -- (about 1 1/2C) divided 1 pound bread flour -- (about 3 3/4C) 1 Tablespoon active dry yeast 1 stick salted butter -- or use unsalted butter and 1/4 teaspoon salt 2 teaspoons prepared garlic paste Finely grated fresh Parmesan These soft and flavorful rolls will make you hungry the moment you smell them in the oven. The combination of fresh Parmesan cheese and garlic is a winner to begin with, but add them to a supple, pillowy dough made with Idaho russet potatoes, and I guarantee you will end up with the best possible rolls to serve at your Thanksgiving dinner! prep: 45 MINUTES cook: 25 MINUTES total: 1:10 Wash, peel, and cut the potato into 1" pieces. Place in a saucepan in lightly salted water, and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until potato pieces are easily pierced with a knife. Drain, cover, and return to low heat for 5 minutes to dry a bit. Measure out 6 oz of cooked potato and place in the bowl of your stand mixer. Add the oil, sugar, garlic paste, salt, and pepper. Fit your mixer with the paddle attachment and mix on medium low speed until the potato mixture is smooth. Add the milk, egg, half the Parmesan cheese, flour and yeast, in that order. Fit your mixer with the dough hook, and mix on low speed until the flour is evenly moistened and the dough is starting to come together, about 2 minutes.. Knead on medium speed for about 10 minutes, until the dough is smooth, shiny, stretchy and clears the sides of the mixer bowl. The dough is soft, so some will stick in the bottom of the bowl. That's just fine. Scrape the dough into a rough ball in the mixer bowl, spray with a bit of oil or pan spray, and set aside in a warm place to rise until double. Since yeast loves potatoes so much, this will only take about an hour or so. Scrape the risen dough out onto a lightly oiled surface and press out the gases. Sprinkle the other half of the Parmesan over the dough and then knead it in. You do not have to be very thorough because we want some pockets and ribbons of cheese running through the dough. Just knead until the cheese is incorporated. Divide the dough into 12 or 24 even pieces. If you have a scale, weigh the entire amount of dough and then divide that weight by the number of rolls you want. Now you have a weight for portioning. I scaled 12 large rolls at just over 3 oz each. Stretch each portion of dough to find a smooth side and then tuck the rest of the dough under to form a smooth ball. Tighten up the ball by rolling it between your palms on your work surface. In a 9" x 13" nonstick pan, evenly space the rolls in 3 rows of 4 for large rolls or 4 rows of 6 for small ones. Preheat oven to 350F. Melt the butter, garlic, and salt (if using) in the microwave. Spread the tops of the rolls liberally with half the mixture. Cover the rolls with plastic wrap and let rise in a warm place until almost double, about 30 to 40 minutes. Pour or brush the rest of the butter mixture evenly over the rolls and then place in the oven. Bake for about 25 minutes for large rolls and 20 minutes for small rolls. Rotate the pan if browning unevenly. The rolls are done when the internal temperature reaches 195-200F. They will be deeply golden brown on top and golden brown on the sides. If the rolls seem to brown too quickly, tent loosely with foil. As soon as you take the rolls out of the oven, grate on a bit more Parmesan cheese. Allow the rolls to cool in the pan for 15 minutes. Then carefully ease them out onto a cooling rack to cool completely. Wrap loosely in foil and reheat to serve. They're great cold, too, but you will really love them warm. Enjoy! NOTES: Use Parmesan Reggiano or an American hard cheese such as Grana for this. Parmesan in a can will not give you the same flavor, texture or aroma as fresh. Note: You can make these rolls without doing the refrigeration process. When shaping the dough, make sure your hands are well-oiled so the dough doesn't stick to you. The stated time of 70 minutes does not take into account rising time. Question: Was going to make these for Thanksgiving last year but opted for my tried and true dinner roll. This year I'd like to make these ahead and freeze. Would you recommend? Response: Yes, these freeze well. Just cool them completely, wrap in plastic wrap and then put in freezer bags (or wrap in foil). Let them come to room temp, still wrapped, and then warm to serve. Enjoy! S(Internet address): https://pastrychefonline.com/dinner-roll-recipe/ Yield: "12 to 24" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 16g Fat (44.6% calories from fat); 10g Protein; 35g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 621mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0414 --------------- MESSAGE bread-bakers.v120.n040.2 --------------- Date: Wed, 14 Oct 2020 19:41:34 -0700 From: Reggie Dwork Subject: Pumpkin Pull-Apart Loaf * Exported from MasterCook * Bread, Pumpkin Pull-Apart Loaf Recipe By :BH&G Test Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 2 1/4 tsp active dry yeast -- (1 pkg) 1 cup canned pumpkin 3 tablespoons butter -- melted 2 tablespoons granulated sugar 1 egg yolk 1 teaspoon salt 3 cups all-purpose flour 3 tablespoons butter -- melted 3/4 cup packed brown sugar 1 tablespoon ground cinnamon Cinnamon Glaze 1 cup powdered sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla 1 tablespoon milk -- (to 2 Tbsp) Chopped toasted pecans -- optional The whole family can enjoy this easy pumpkin bread recipe. Topped with sugary cinnamon glaze, this easy pumpkin recipe is perfect for breakfast or brunch. Prep: 30 mins Rise: 1:30 Bake: 35 mins at 350F Cool: 30 mins Yield: 1 loaf In a small saucepan heat milk just until warm (105F to 115F). In a large bowl combine warm milk and yeast; stir to dissolve yeast. Let stand 5 to 10 minutes or until foamy. Add 1/2 cup of the pumpkin and next four ingredients (through salt) to yeast mixture. Beat with a mixer on medium until combined. Add half of the flour; beat on low 30 seconds, scraping bowl as needed. Beat on medium 3 minutes. Stir in remaining flour. Shape into a ball (dough will not be smooth). Place dough in a greased bowl, turning once to grease surface. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes). Butter a 9x5" loaf pan. Turn dough out onto a lightly floured surface. Roll into a 20x12" rectangle. In a small bowl combine remaining 1/2 cup pumpkin and 3 Tbsp. melted butter; spread over dough. Combine brown sugar and cinnamon; sprinkle over pumpkin mixture. Cut dough crosswise into five 12x4" strips. Stack strips, then cut crosswise into six 4x2" pieces, leaving stacks intact. Loosely stagger pieces, cut sides up, in prepared pan. Cover and let rise in a warm place until nearly double in size (about 45 minutes). Preheat oven to 350F. Bake 35 minutes or until golden, covering loosely with foil the last 10 minutes if needed to prevent overbrowning. Cool in pan on a wire rack 10 minutes. Remove from pan. Drizzle with Cinnamon Glaze and, if desired, sprinkle with pecans. Cool 20 minutes more. Glaze: Stir together powdered sugar, cinnamon, vanilla, and enough milk to make glaze drizzling consistency. Cal 296, Fat 7g, Carb 53g, Sod 254mg, Fiber 2g, Pro 5g S(Internet address): https://www.bhg.com/recipe/pumpkin-pull-apart-loaf/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 290 Calories; 7g Fat (22.0% calories from fat); 5g Protein; 53g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 253mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0505 --------------- MESSAGE bread-bakers.v120.n040.3 --------------- Date: Fri, 16 Oct 2020 21:40:37 -0700 From: Reggie Dwork Subject: Pumpkin Greek Yogurt Banana Bread * Exported from MasterCook * Banana Bread, Pumpkin Greek Yogurt Recipe By :Kevin Lynch Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Nuts Posted Quickbread Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 3/4 cup whole wheat flour -- or all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon cloves 3/4 cup brown sugar 1 cup pumpkin puree -- homemade or store bought 2 large bananas -- over-ripe 2 eggs 1/2 cup Greek yogurt 1 cup pecans -- toasted and coarsely chopped, optional A moist, light and fluffy pumpkin banana bread with Greek yogurt that is perfect for cool fall days and pretty healthy as well. Prep: 10 minutes Cook: 1 hour Total: 1 :10 Mix the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl. Mix brown sugar, pumpkin puree, bananas, eggs and yogurt in another large bowl. Mix the dry ingredients into the wet ingredients followed by the pecans. Pour the mixture into a greased 9x5" loaf pan. Bake in a preheated 350F/180C oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes. Review: I had one overripe banana, and a can of pumpkin that wasn't doing a lot on the shelf, so I made this bread this afternoon. Since I only had one banana, I added an extra 1/2 cup of pumpkin. The texture is very nice, and the flavor quite good. I think I lost a bit of sweetness due to having only one banana, so I drizzled a bit of honey over the slice. That made it perfect. Review: I made this last night and it turned out really well! It makes a large, beautiful loaf, just as you show. I want to try the applesauce variation, too. I did reduce the amount of cloves to 1/4 tsp., but that is just a personal preference. Very nicely spiced loaf. Thanks for a new recipe I will be making again. Review: So good. The bread alone is not super sweet which I love. I also appreciate the lower calories. Will be making the leftover slices into French Toast this weekend. Review: Made a half-batch of this (low on kabocha puree; tiny Japanese oven) with walnuts and it turned out great. Really enjoying the healthier bread recipes you've been posting! Question: Is it necessary to use the wheat flour? Will using all purpose flour only change the way it turns out? Reply: You can easily replace the whole wheat flour with the same amount of all-purpose flour. Enjoy! Review: I have made this multiple times and it comes out perfectly! It is a beautiful loaf. Could it be that those having difficulty are overmixing the batter? I find that mixing only until everything is well blended, with a spoon, then let the batter rest while the oven is preheating. It's light and fluffy when I pour it into the baking dish. This is my favorite quick bread recipe. Thank you!! Review: Very tasty loaf, Kevin. I doubled the recipe because I was certain we'd want more than one loaf and I was right. We rent and our range doesn't always produce consistent temperatures and I had problems with the tops browning too much while the loaves were moist inside, so covering them w/ foil helped a lot. A friend has already asked for the recipe and I'm sure she'll sign-up to receive your yummy recipes. Thanks ever so much. Question: Could you use non-fat milk instead of greek yogurt? Reply: Sour cream would be a better substitute than milk here. Review: Been making this pumpkin bread since you first posted in 2012 and made it again today. It's a family favorite at Thanksgiving and Christmas. I cook pumpkins around Halloween and freeze the flesh for various pumpkin recipes, several from your blog. I like to make the bread, wrap in foil, and freeze so that I don't have to bake at the last minute during holiday season. It holds up very well. I thinks it's delicious without the caramel sauce. Sometimes I spread some cream cheese on it for breakfast. S(Internet address): https://www.closetcooking.com/pumpkin-greek-yogurt-banana-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 9g Fat (32.9% calories from fat); 6g Protein; 37g Carbohydrate; 4g Dietary Fiber; 44mg Cholesterol; 242mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1016 --------------- MESSAGE bread-bakers.v120.n040.4 --------------- Date: Fri, 16 Oct 2020 21:48:29 -0700 From: Reggie Dwork Subject: Beer Cheese Soft Pretzel Garlic Bread * Exported from MasterCook * Bread, Beer Cheese Soft Pretzel Garlic Recipe By :Jessica Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PRETZEL BREAD 3/4 cups warm water 2 1/4 teaspoons active dry yeast -- or 1 packet 1 tablespoon honey 2 1/4 cups all-purpose flour 1 teaspoon coarse salt 2 tablespoons unsalted butter -- melted 1/4 cups baking soda 1 egg -- lightly beaten salt -- flaked or coarse, for topping 6 tablespoons unsalted butter 4 garlic cloves -- minced BEER CHEESE 2 tablespoons unsalted butter 2 tablespoons flour 2/3 cup beer 1/3 cup milk 6 ounces freshly grated white cheddar cheese total: 2 HRS YIELD: 1 LOAF In the bowl of your electric stand mixer, combine the water, yeast and honey. Let it sit for 5 to 10 minutes, until foamy. Add the flour, salt and butter, and mix with the dough hook until combined and dough forms. Cover with a towel and set in a warm place for rise for an hour, or until it doubles in size. Turn the dough out a knead a few times. If it's extra sticky, use a little extra flour. Form the dough into a loaf of bread, a little bit wider than a baguette. Truly, it can be any size or shape you want! Place it on a parchment paper lined baking sheet. Cover and let it rise for another 30 minutes. Preheat the oven to 425F. Bring a large pot of water to a low boil (you want about 2 quarts). Add the baking soda to the water and lower it to a simmer. Gently pick up the bread (it might look wrinkly and weird right now) and place it in the simmering water. Simmer for about 1 full minute on each side, gently turning it over with two spatulas to do the other side. Carefully remove it from the water and place it back on the baking sheet. Brush the dough with the egg wash. You can cut a few slits in the top of the bread to give it that pretzel look. Sprinkle with coarse salt. Bake for 30 to 35 minutes, checking right at 30 to see how it looks. You want the bread to be deeply golden brown. Let the bread cool completely before using. To make the garlic bread, place the stick of butter and garlic cloves in a saucepan. Heat over low heat until the butter is melted and just starts sizzling. Take the cooled pretzel loaf still on the baking sheet and slice into in, as if you're cutting pieces of bread, but do NOT slice the entire way down! You want the loaf to still be connected. Brush the garlic butter over every inch inside and outside of the bread. Spoon the beer cheese sauce over it too - and inside the slices. Place the baking sheet back in the oven, Bake for 15 minutes, or until the cheese is just melty and bubbly. Sprinkle with herbs before serving. Serve immediately. BEER CHEESE To make the beer cheese sauce, heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir for 1 to 2 minutes until golden and fragrant and bubbly. Add in beer and milk, whisking well to combine, then reduce heat to low and add cheese, stirring until totally melted and smooth. Question: I'm not sure what happened, but my beer cheese turned out pretty runny…not all nice & thick like yours! Was I supposed to cook it down longer (my cheese melted pretty quickly), or maybe let the sauce cool before pouring it over the bread? S(Internet address): https://www.howsweeteats.com/2016/10/beer-cheese-soft-pretzel-garlic-bread/ Yield: "4 to 6" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 599 Calories; 31g Fat (48.0% calories from fat); 11g Protein; 65g Carbohydrate; 3g Dietary Fiber; 133mg Cholesterol; 4284mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1124 --------------- MESSAGE bread-bakers.v120.n040.5 --------------- Date: Sat, 17 Oct 2020 18:45:21 -0700 From: Reggie Dwork Subject: White Chocolate Macadamia Nut Scones * Exported from MasterCook * Scones, White Chocolate Macadamia Nut Recipe By :Dawn Perry Serving Size : 12 Preparation Time :0:00 Categories : Food Processor Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SCONES 3 cups all-purpose flour -- plus more for work surface 1/2 cup packed light brown sugar 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 6 tablespoons cold unsalted butter -- cut into 1/2" pieces 3/4 cup chopped macadamia nuts 1/2 cup white chocolate chips 1 cup whole milk GLAZE 4 tablespoons unsalted butter -- (1/2 stick) 1/2 cup packed light brown sugar 1/4 cup whole milk 1/2 teaspoon kosher salt 1/4 cup chopped macadamia nuts Flaky salt -- for serving (optional) White chocolate and macadamia nut is a proven winning combo in cookies, so it's no surprise that the duo is right at home between the flaky layers of a scone. Each scone is blanketed in a buttery caramel glaze, a few more macadamia nuts for crunch, and some flakes of sea salt for an elegant finish. Hands-On: 30 mins Total: 30 mins Preheat oven to 450F. Line a baking sheet with parchment paper. Place flour, sugar, baking powder, salt, and baking soda in a food processor and pulse to combine. Add butter and pulse until sandy. Transfer to a large bowl; stir in nuts and white chocolate chips. Make a well in dry ingredients and gradually add milk, using a fork to stir into a shaggy dough. Turn onto a lightly floured surface and gently knead until no dry spots remain. Roll dough to an 8-by-10" rectangle, about 3/4" thick; cut into 12 squares and transfer to prepared sheet. Bake until golden, 12 to 15 minutes, rotating halfway through. Glaze: Melt butter in a medium pot over medium. Add sugar and cook, stirring, until sugar is melted and smooth. Remove from heat and add milk (mixture will bubble and seize). Bring to a boil, reduce heat to medium, and cook, stirring, until smooth and caramel colored, 8 to 10 minutes. Stir in kosher salt. Spoon 1 tablespoon glaze over each scone. Top with nuts and flaky salt, if using. S(Internet address): https://www.realsimple.com/food-recipes/browse-all-recipes/white-chocolate-macadamia-nut-scones-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 415 Calories; 22g Fat (46.3% calories from fat); 6g Protein; 51g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 445mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 1017 --------------- MESSAGE bread-bakers.v120.n040.6 --------------- Date: Sun, 18 Oct 2020 15:47:52 -0700 From: Reggie Dwork Subject: Buss Up Shut (Paratha Roti) * Exported from MasterCook * Buss Up Shut (Paratha Roti) Recipe By :Ramin Ganeshram Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp. nonfat dry milk powder 2 tsp. baking powder 2 tsp. granulated sugar -- or light brown sugar 2 cups all-purpose flour -- plus more for dusting, (240 g) 1 Tbsp. vegetable oil -- plus more 2 Tbsp. vegetable shortening -- room temperature 1 Tbsp. ghee -- unsalted butter, or vegan butter, room temp Despite the very few ingredients involved, roti making is deceptively finicky - it looks like it should be simple, but slight variations in ingredients and technique can make it feel complex. Nonetheless, I've learned there are a couple essential details that cannot be overlooked. First, use a gentle hand when kneading the dough. Second, be sure to rest the dough; this is an important and necessary step - ignore it at your own risk! ACTIVE: 1:15 TOTAL: 2 hours Whisk milk powder, baking powder, granulated sugar, and 2 cups (240 g) flour in a large shallow bowl. Add about a fourth of 3/4 cup warm water (110) and mix in a wide circular motion with your fingers to gently combine (do not knead). As mixture becomes dry, add more of the water, little by little, and keep mixing gently until a shaggy dough forms; it should be soft and sticky, without dry spots. (Depending on the humidity, you may not need all of the water.) Drizzle 1 Tbsp. oil over dough and gently press with your knuckles so that the top of dough is covered with oil. Cover bowl with a damp kitchen towel or plastic wrap and let rest in a warm spot 15 minutes. Meanwhile, mix shortening and ghee in a small bowl until smooth. Turn out dough onto a lightly floured surface. Flour your hands and gently fold dough over on itself once or twice, then roll into a fat cylinder. Working quickly, without handling the dough too much, divide dough into four equal pieces and gently form each piece into a ball. Cover balls with a damp kitchen towel or plastic wrap and let rest 10 minutes. Roll out a dough ball on a lightly floured surface into a 5-6"-diameter round. Brush with a quarter of shortening mixture and sprinkle evenly with flour. Cut a slit halfway across the dough, from the center to the edge. Starting on one side of slit, fold cut edge of dough at about a 3/4" interval. Continue folding process until you reach the other side of the slit and have formed a cone. Pinch together edges at wide end of cone to seal, then bring both point ends together at the top and gently push in toward center of cone to create a dimple (you don't need to push in too far). Push point at narrow end of cone in toward the center. You should now have a ball with a dimple on each end. Transfer to a lightly floured surface and repeat with remaining balls of dough. Cover balls with a damp kitchen towel or plastic wrap and let rest 20 minutes. Heat a tawa or griddle over medium until a drop of water immediately sizzles on surface, about 2 minutes. Meanwhile, place a ball of dough on a dimpled side on a lightly floured surface. Gently flatten into a round with your hands, turning once if desired, then roll, rotating often, to a 1/8"-thick round, about 10-12". Brush tawa with a thin layer of oil. Cook roti until it begins to bubble slightly across the surface, about 20 seconds. Brush surface of roti with oil and continue to cook until bubbles across surface increase and roti is stiff enough on bottom side to turn, about 1 minute more. Turn roti over and brush surface with oil (bubbles may deflate; that's okay). Using a spatula, move roti around to avoid hot spots and ensure even cooking, pressing on edges and uncooked spots to increase contact with pan. Continue to cook, turning every 30 seconds or so, until cooked through and both sides are speckled with golden brown spots, 1 to 2 minutes more. Using 2 spatulas, push opposite edges of roti toward the center. Smack down on the bunched roti with the ends of the spatulas to break up and flake, then turn roti over. Repeat process, scrunching and smacking roti from different directions, until flaky and lightly shredded. Transfer to a clean kitchen towel set inside a bowl or basket and wrap up to keep warm. Repeat with remaining dough balls and more oil, adding finished roti to bowl and covering tightly with towel as you go. Source: "Sweet Hands: Island Cooking from Trinidad & Tobago" S(Internet address): https://www.epicurious.com/recipes/food/views/buss-up-shut-paratha-roti-ramin-ganeshram - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 357 Calories; 14g Fat (35.1% calories from fat); 7g Protein; 51g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 250mg Sodium. Exchanges: 3 Grain(Starch); 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1018 --------------- END bread-bakers.v120.n040 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved