Rustic Wheat Buns Stuffed with BBQ Chicken
Stuffed with BBQ Chicken
Recipe: Sanjay Hingorani
" Long Post Alert "
I am not at all good in baking breads or buns. Yes I do make a mean Focaccia bread every now and then. But that's it. Yesterday being Sunday, at home all day. I started by proofing wheat flour for making stuffed buns. My first attempt. I did a 50:50 wheat/maida combination.
Dry ingredients:
In a large mixing bowl add :
1+1/2 Cups Maida + 1+1/2 Cups Wheat flour. Need approx 300gms.
1 tsp sweet soda or cooking soda.
1 tsp Salt
1 tsp Sugar
In a large mixing bowl add :
1+1/2 Cups Maida + 1+1/2 Cups Wheat flour. Need approx 300gms.
1 tsp sweet soda or cooking soda.
1 tsp Salt
1 tsp Sugar
1/2 Cup warm water (20 secs microwave) add 1 tsp dry active yeast. 1 tbsp Sugar 1 tbsp milk. Mix well till sugar dissolves. Keep covered in warm place. 20 mins. The yeast will be foaming. Add this to the above dry mix. Add 2 tbsp oil. Mix well. Use your hands here to make the dough.
This is the tricky part. The mix will be dry crumble. We need to add water. Add little water at a time. The mix will be wet and sticky. Make sure it's not too wet. If it does turn gooey add more wheat or maida. Though if you stick to the recipe it won't be. You will be able to lift the dough in your hands without it dripping or falling off. Knead the dough here for 5 mins. Roll in your hands to make a ball and keep in the bowl, apply some oil to the bowl and some on the dough. Cover and keep in dark warm place. Inside of an oven or micro for 2 hours. The dough would have risen to thrice its size. Take it out of the bowl, sprinkle some dough on the board. And knead the dough for another 5 mins. Same again, cover with a wet towel, 2nd proofing, I waited another 2 hours. 30-60 mins should suffice. Again the dough rises to at least twice its size.
This is the tricky part. The mix will be dry crumble. We need to add water. Add little water at a time. The mix will be wet and sticky. Make sure it's not too wet. If it does turn gooey add more wheat or maida. Though if you stick to the recipe it won't be. You will be able to lift the dough in your hands without it dripping or falling off. Knead the dough here for 5 mins. Roll in your hands to make a ball and keep in the bowl, apply some oil to the bowl and some on the dough. Cover and keep in dark warm place. Inside of an oven or micro for 2 hours. The dough would have risen to thrice its size. Take it out of the bowl, sprinkle some dough on the board. And knead the dough for another 5 mins. Same again, cover with a wet towel, 2nd proofing, I waited another 2 hours. 30-60 mins should suffice. Again the dough rises to at least twice its size.
Finally we take the dough out, roll it on the board, use some flour if it's sticky, make a long roll, 2 inches thick. Cut equal parts of 50gms each portion. I made a rough cut, hence I have 4 different sizes of balls hehe.
Here I have used BBQ Chicken (boiled chicken with veeba BBQ sauce, capsicum strips and onion slices) you may use paneer.
Take a ball, press in centre, add the cooked stuffing, cover all sides, the dough stretches so don't be afraid, make a rough round ball again. Dosent have to be perfect. 300gms of flour mix shud give you 6 good sized balls. I made 4.
Here I have used BBQ Chicken (boiled chicken with veeba BBQ sauce, capsicum strips and onion slices) you may use paneer.
Take a ball, press in centre, add the cooked stuffing, cover all sides, the dough stretches so don't be afraid, make a rough round ball again. Dosent have to be perfect. 300gms of flour mix shud give you 6 good sized balls. I made 4.
Oven preheat 10 mins at 180C on Bake. Then go 20 mins with the buns on middle rack. The last 5 mins just grill setting. Always keep an eye. We don't want burnt buns or smoke alarms ringing. Hehe.
Hopefully it will work out for you. It did for me. Me lucky hehe.
Eat, Enjoy, Repeat !
Cheers
Sanjay
Sanjay
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