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I'm hitting everything today.

We're gonna show you how to bake beneath masala bread.

If you're wondering what that is, is beautiful cut crumbles of phonies in this bread.

It's a little spicy if you want it and it's just you.

Me and the best part is very easy to make, right, very easy.

Let's get started.

We have one cup of water right here, and we've just taken regular water and heat it in the microwave for about 30 seconds.

You don't want it boiling hot because we're working with the East here, so it's lukewarm water to this.

We're gonna add 1.5 teaspoons of rapid rise east.

Now you can use regular dry active yeast will give you the breakout on how the recipe changes a little bit, but right now we're adding 1.5 teaspoons of rapid rise east one teaspoon of sugar, 1.5 teaspoons of kosher salt.

If you have regular salt, that'll work also.

If you don't have kosher salt and 1/3 cup of olive oil now we're gonna take a spoon and just mix this through Basically, we want all the usedto dissolve and we have three cups of all purpose flour we hear in a bowl and make simple, and you're gonna need it.

Now we've mixed this in and I'm gonna pour it a little at a time on my head needs it.

Now, this is a pretty soft dough, but we're gonna need this until it comes together into a dough ball and then continue needing it for about 5 to 7 minutes.

You want it to be nice and smooth and elastic?

When I was doing that, I have seven ounces of paneer.

Oh, here we just use the store bought one, cubed it and we just put in a food processor and just puts it a few times.

Now, you don't want to go too much because I do really become pasty, and you don't want that you want crumbles open ear in your bread.

What we're gonna do is we're gonna spices paneer up a little bit.

That's food for us, without senses, right?

Yep.

And they're good for you.

His turmeric quarter teaspoon turmeric, one teaspoon on chul or dry mango powder top teaspoon treachery powder or to taste and one teaspoon gonna masala again or to taste, but it's got some fantastic play with different flavors in there.

I could just bring out different taper off in the bread and just a little bit of salt just for the money.

Because the bread already has its own salt.

We're just gonna mix it.

If you do is getting a little bit sticky.

You can Sprinkle just a little bit of extra all purpose flour on there and keep kneading it so it doesn't stick to your hands.

You can also just give it a real quick taste that's and make sure everything's okay.

It needs to be a little intense, but it is going to go into this door off bread, and you know that doesn't have that much during the play.

Rincon is gonna come from here, and to this we're gonna add half a cup of chopped because jalapenos, we do have a stress be on our side.

If you look it up, it's right there.

It's the same recipe used, and I just roughly chopped the helping us.

We could use that juice from it to activate and let the spices come out, or the spices mixing with the ponies in the huge crumble.

And I'm gonna get mix it radiantly cared.

Oh, is nice and smooth an elastic.

So we have a rolling surface right here.

And basically we're gonna roll this dough into a nice rectangle shape.

Cattle mentioned just very.

She worked with gluten in the office last just very last.

It's very elastic.

So it's going on springing back, so you have to work hard, and it doesn't have to be a perfect rectangle.

Were just Miss Lee stretching the dough out so we can put our filling inside.

Okay, Not much of a rectangle, but it doesn't look like thank you.

Okay, well, I'm going to do now is take my feeling and I'm gonna just spread it.

And, President, you've just been spread it all the way to the edges and even a president if you're not full of grace by stopping the jalapenos, absolutely decide a little bit of lime juice to the 20 years that the spices mixing.

Is that okay?

Now, here comes the fun part.

We're gonna take it from the side closest to us, and we're just gonna make a roll out of this and you want to wrap it very, very tightly.

We're gonna make sure that our scene is at the bottom.

And while my hands are still dirty, kind off and just put a little bit of oil at the bottom olive oil again And just gonna rub the bottom of the man that you're gonna be using.

Oil the bottom on the sites Go okay.

And we'll place our role right in the middle.

Again.

The scene is down.

Yes.

Okay.

And we have a kitchen towel over here.

We just put it on the water, squeeze a little excess water, and we just going to cover the door loosely.

And we warmed up her oven just a little bit.

About 100 and 1020 degrees.

And it's off right now.

But Devon is nice and warm, and it's a perfect place for this to sit for one hour and it's gonna rise.

So we'll be back after that.

Rises bill ways out of the oven, it as it was resting or rising over there and got a little stuck at the I think the fabric kind of got a little drying it.

That's okay.

It's okay.

Yes, So we have, ah, serrated knife and we're just gonna make little inventions.

This just makes it look pretty when it bakes.

Okay, and now we have our oven preheated at 450 degrees.

So once your oven reaches a 450 degrees preheating, you want to turn it down to 425 degrees, and we're gonna make this for about 30 to 35 minutes, basically looking for a nice golden crust on top, 450 Fahrenheit and then reduced to 4 25 F before we put this in.

So bread is are the oven.

So our 30 minutes everybody's Evans are different.

We have mentioned before, so please keep an eye on it and you get a nice golden color.

Don't perfect time to take it out.

Take it out.

We let it sit for like, five minutes, then transferred it on the cooling rack and allowed it to rest for another 30 minutes.

Very important.

So now that it's all cool and it's actually cold when it's cool to the touch and you gonna cut it at this flight, right?

But it's wonderful surprise in the middle it smells heavenly here, Look, that's beautiful.

You can actually see the different layers of the bread that veneer the chili's everything in there, and it smells when we cut it open.

It just released.

Amazing, Amazing around.

It's perfect.

So before you store this, you definitely wanna make sure it cools down all the way.

It's a little warm on the inside for us here, and if you want to eat it fresh and warm, it tastes wonderful.

Got but it also it also tastes great, toasted.

I mean, you just put a slice of that in the toaster just so it kind of you know, Brown's inside of it a little bit as well, and it just tastes amazing with a little bit of butter.

One of the things we wanted to mention is that we have used rapid rise east.

Now, if you don't have the crazies and you have the regular ease, you can use that.

Use the same amount.

Don't you think you need to do is you need to approve the use that means at the added in the warm water and sugar, let it form for about why to 10 minutes you'll see the form undocked, then take it out and then make the door with that.

And then you're going to put it in the oven.

After you make the dope gonna put it in the oven, and then it'll rice, and then you take it out, you punch it down and then flatten out.

And then you carry on with the same process with the filling and rolling out and everything.

So, basically, you save about an hour rising time if you use the rapid rise east.

But thank you.

This is so great.

All right, let's give this a try.

Mmm.

He does have a kick.

Yes, it does.

But it's fantastic that you can have it for breakfast, or you can have it with any meal.

Right?

So enjoy this yummy paneer masala bread and join us again on another opposite of show me to curry dot com.