sooooo that chicken bread that’s so popular on Facebook thanks to fauzia’s or the foodilicious group (whoever came up with it first).
I tried it a few months ago, made the dough and everything. not good.
This time, I asked my mom to make me the dough (don’t judge me ) but she made roti-ka-atta…and I know the flour used in roti is different than the flour used in bread/baking…(I believe the latter is all purpose flour, while the former is wheat?). would this work? anything I should do to it before I go ahead and make the bread???
The difference is in Gluten content. My experience says no, it doesn't really work to swap out whole wheat flour for all purpose flour in a recipe based on all purpose flour. They tend to be leaden, flat and tough.
I make it half and half. Half whole wheat flour and half all purpose flour.
I'm surprised your chicken bread didn't work out. Did you miss any ingredient?
TLK bhai, I don't care for the filling it comes with I make my own
I make it half and half. Half whole wheat flour and half all purpose flour.
I'm surprised your chicken bread didn't work out. Did you miss any ingredient?
TLK bhai, I don't care for the filling it comes with I make my own
I made it a few days ago and did post about it.I did not use her recipe for the filling and made it according to what I like.
Why didn't it turn out well the first time...?..Did you miss anything...??Because the recipe is actually easy and fool proof.
I think it will be different with whole wheat flour as compared to all purpose flour just like white bread is different from brown bread.Should work fine I think so.
Yeah, the bread will come out flat and hard...so bad idea. =/ The plain flour results in soft and airy bread - which is what makes the chicken bread good. Also, make your own filling...the recipe given, well, it just doesn't taste right. The garam masala and green chillies make it too 'warm' and spicy, if you know what I mean?
Try making the dough in smaller quantities a few times on your own... practice makes perfect!
I didnt' like the flavor of hte filling-it was too bland, but that can be easily fixed.
I had an impossible time rolling out the dough and making the "braids"... I think I followed the recipe for the dough, but it didn't rise and when cooked it was hard and stuff.
Might have been issue with the yeast then.For me the dough rose in two hours.Also make sure you use hot watet to knead the dough...that helps the yeast.This is stated on the yeast packet and not in the actual recipe.
I used flour and lil oil while rolling out the dough and avoid it sticking to the surface.Requires a little effort but once it was flat,i found it easy to work with and make the braids.
I made it few days ago too. And it came out great.
Like everyone else said, if u follow each n every step u should be good!
I added some shaan masala to the filling,It gave yummyilious taste to it...
Might have been issue with the yeast then.For me the dough rose in two hours.Also make sure you use hot watet to knead the dough...that helps the yeast.This is stated on the yeast packet and not in the actual recipe.
I used flour and lil oil while rolling out the dough and avoid it sticking to the surface.Requires a little effort but once it was flat,i found it easy to work with and make the braids.
its like the dough for a pizza when you make the dough, as others said, u warm water, what I do is cover the dish with wet kitchen towel, then if u want to speed it up, u warm the oven, just a bit, turn it off and put ur dough in there for rising, works like charm.
I didnt' like the flavor of hte filling-it was too bland, but that can be easily fixed.
I had an impossible time rolling out the dough and making the "braids"... I think I followed the recipe for the dough, but it didn't rise and when cooked it was hard and stuff.
Make sure you're using proper yeast. If you have Instant yeast, you'll be fine. Just make sure you're kneading the dough with warm water - too hot will kill the yeast and too cold will make the dough weird. If you're using active dry yeast, you need to activate it by adding a little warm water (few tablespoons), a bit of sugar and setting it aside, covered - check to make sure the mixture is getting frothy, then you'll know it's good. When you make the dough just add the yeast-water mixture to the flour when you're about to knead it and again, use warm water.
I always make my dough, turn the oven light on (it's strong enough to warm up the oven, slightly), cover the dough with saran wrap and place it in the oven. It really helps the dough rise - mine needed exactly an hour and it was airy and wonderful. Or as PP's have suggested...turn your oven on to warm it up a little and then place the dough inside. Warmth helps the yeast metabolize sugars faster and release more CO2.
Use lots of flour to help yourself with the braids/rolling out the dough...it's a little tough but you'll get the hang of it.
eeks. I totally forgot about the whole using-an-oven thing :halo: I think I’m gonna put this off til the weather gets better, the oven on will make the apt unbearably hot!!!
) but she made roti-ka-atta…and I know the flour used in roti is different than the flour used in bread/baking…(I believe the latter is all purpose flour, while the former is wheat?). would this work? anything I should do to it before I go ahead and make the bread???