Curry Leaf Podi Bread Rolls
Ingredients
- 2 1/4 tsp yeast
- 440 ml water
- 1 tsp sugar
- 640 gm flour
- 12 gm salt
- 50 gm curry leaf podi powder (thanks to a friend's mom!)
- 25 gm ghee
- 2-3 green chillies, finely chopped
Steps
- Warm the water to between 100°F and 110°F (38°C to 43°C) and stir in the yeast and sugar. Set aside until foamy, about 5-10 minutes.
- In a large bowl, whisk together the flour and salt, then add the yeast mixture. Mix until no dry flour remains.
- Knead well for 6-8 minutes, until smooth and elastic.
- Cover and let the dough rise for 1 hour, or until doubled in size.
- Meanwhile, warm the ghee until melted and mix it well with the curry leaf podi powder and chopped green chillies to make the filling.
- After an hour, punch down the dough, fold it and shape it into a log. Cut into small portions of roughly 70 gm each.
- Press each portion into a rectangle. Spread about 1 tsp of the podi filling over it, leaving the edges clear.
- Fold lengthwise into a long roll, then flatten slightly and shape into a round ball.
- Place the rolls on a baking tray and let them rest for 30 minutes.
- Preheat the oven to 450°F (230°C) and bake for 20 minutes.