- Preeti Shridhar
Stuffed Bread Pockets
Amazingly soft and delicious bread pockets. Serve it for breakfast, pack it in lunch boxes or have it at meal time.
You can use any stuffing you like, only care should be taken that the stuffing is absolutely dry.
I have used all purpose flour (maida) with wholewheat flour(atta) 50:50
You can make these with either of the two flours also. Your liquid quantity will change accordingly.
I have used autolyse method here, which not only helps in developing the gluten better but also reduces the kneading time.
I have used instant yeast, if you don't have instant yeast then you can use active dry yeast. Bloom it in 2 tbsp of luke warm water with a pinch of sugar.
The dough should be very sticky when you start kneading, if you find it's not , add water one tbsp at a time. The key to a soft crumb is hydration of the dough.
The quantity of liquid needed will vary as each flour absorbs liquid differently. It also depends on weather conditions.
If it's difficult to knead, oil your hands.
I used a vegetable chopper to chop onions and garlic. It chops really fine.
This stuffing is mildly spicy. You can alter it as per your taste.
For Stuffing :
Oil 1 tbsp
Onion 1/2 cup chopped finely
Garlic crushed 1 1/2 tsp
Bell peppers 1 cup
Paneer 2000 gms ( cottage cheese)
Frozen corn 1 cup
Red Chilly powder 1 1/2 tsp
Salt. To taste
Jalapeños 1 finely chopped
Olives 10 quartered
For bread pocket
Milk + water 350 ml
All Purpose Flour 200 gms
Whole Wheat Flour 200 gms
Salt 1 1/2 tsp
Yeast 1/4 tsp
Honey 1 tbsp
Carrom 1 tsp
Garlic crushed 1 tbsp
Oil 2 tbsp + for brushing
Milk For brushing
For stuffing :
Finely chop bell peppers.
Crumble paneer .
Thaw frozen corn.
Heat oil in a pan.
Tip in garlic and onion.
Sauté till onion turns soft and pink.
Tip in bell peppers. Sauté for a minute.
Add in corn and paneer. Stir to mix.
Add salt and chilly powder.
Mix and cook on high so that the mixture dries out completely.
Remove from fire , mix in jalapeños and olives. Mix well and let it cool.
Mix in chopped coriander
Taste and adjust salt .
Now your filling is ready.
For bread pockets
Mix both the flours in a bowl.
Now add in all the milk . Start mixing .
Add water little by little till there is no dry flour and it's all mixed well.
Do not knead .
Cover and leave it for 2 hours.
This process of mixing flour and dough and letting it rest for sometime is called autolyse.
Now transfer the dough to clean counter top.
Add honey and yeast.
Mix it well.
Sprinkle salt all over the dough and start kneading.
If you find the dough is tight add one tbsp water at a time and continue kneading.
The dough should feel very sticky.
Knead using the heel of your palms.
Push the dough outward , then fold it back, rotate it a little and push again.
Incorporate the oil slowly while kneading.
Knead for good 12-15 minutes.
After 8 minutes of kneading, incorporate garlic and carrom seeds into the dough.
Slowly you will see that the dough has turned smooth and is not sticking to your hands.
Take a small piece of dough and stretch it between your fingers.
If you are able to stretch it to a thin sheath without breaking, then the dough is ready, else knead for a couple of more minutes.
This is called the window pane test.
Now grease a bowl or container.
I prefer a flat bottom pan or container.
Transfer the dough in the container, turn it over so that it's covered with oil.
Cover the container with a lid or plastic wrap.
Mark the container with a marker.
This will help you know when the dough has doubled.
It will take anywhere between 1 1/2 to two hours double in size depending on the temperature of your kitchen.
Once the dough has doubled in size, remove it on the counter top.
Very gently knead it for a minute.
Divide the dough into 8 equal parts.
On a floured surface roll it out into a 9" long and 5 " wide oblong disk.
Place 3 -4 tbsp of stuffing in the centre .
Lift one long side over the stuffing.
Now lift the other side and place it over the first. Press lightly to seal.
Lift both the ends , place over the stuffing and seal properly.
Carefully lift and place it , sealed side down on a large baking tray lined with parchment paper.
Repeat with remaining balls.
Place each pocket about 3" away from the other.
Brush with oil. Cover and leave them for second prove, till they double in size.
Anywhere between 30 to 45 minutes.
Brush them with milk and bake at 190 degrees Celsius for 20-25 minutes till golden.
After 15 minutes, rotate the tray for even baking.
Once done remove on a wire rack.
Brush with melted butter or extra virgin olive oil for softer crust.