Sunday, 2 September 2012

GARLIC PAV / GARLIC BREAD

Generally cooking breakfast, lunch and dinner day in, day out becomes very monotonous. By weekend a kind of boredom creeps in and I don’t feel like working in the kitchen. This is the time when my husband takes over. He looks forward to weekends. Weekends are relaxing. He loves working in the kitchen and trying out his recipes. Last Saturday, I made Garlic Pav and my husband made pasta with sweet corn. It was a great combination.
Garlic Pav or Garlic bread is for those who love strong garlic flavour. It tastes great with   simple veggie, pasta, with cheese spread or just plain.  It has a strong garlicky flavour.


Ingredients
2 cups whole wheat flour
1 ½ cups all purpose flour
1 teaspoon salt
2 tablespoons sugar
2 teaspoons instant yeast
2 tablespoons olive oil
8 to 10 buds of garlic peeled and crushed.
1 ½ cups warm water to knead the flour (quantity of water can vary according to requirement)
Method
Add sugar to the warm water along with yeast. Stir till sugar dissolves. Cover the pan. In the meantime sieve together whole wheat flour, multipurpose flour and salt. In a wok, add 2 tablespoons of olive oil and add crushed garlic. Turn on the gas to low flame. Cook for a few minutes before garlic starts changing colour. Turn off the gas. Olive oil gets suffused with the aroma of garlic. When olive oil with garlic gets cold, add it to the sieved flour and mix well. In the meantime, water sugar and yeast mixture should have turned frothy. Add this to the flour gradually and knead the flour. Knead well for about 8 to 10 minutes. The dough should be really soft. Divide the dough in 10-12 balls. Roll out the balls and pull them to make oblong Pav.

In a greased square or rectangular cake tin place the pav side by side keeping enough space between them as they will rise. Cover the tin and keep it in a warm place. Garlic Pav contains whole wheat flour. It will take about to two hours to rise well.

 Bake in a pre heated oven at 180 degrees C for twenty minutes. Once done, transfer it to a rack to cool and brush the top with butter(Vegans can avoid this).


Read health benefits of GARLIC

2 comments:

  1. what is the proportion of dry yeast. pls guide.

    ReplyDelete
    Replies
    1. Hello Swati, take same quantity of dry yeast. Follow the same procedure. The yeast should foam. If it does not foam, discard it.Happy Baking!

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