Sometimes you have to trust your instincts and just do it – like today, when I baked a bread, out of wheat dosa batter. Believe me, its the traditional dosa batter, but baked for 40 minutes.
When I first saw this bread recipe at Sarah’s Simply Cooked, I was surprised to note that there was no leavening agent. All the recipe had was the flour, water and oil – with optional onions and herbs. I decided to give it a try and I am very happy with the result.
Whole Wheat Flour : 1 cup
Water : 1 1/2 cups
Salt : 1 teaspoon
Olive oil : 3 tablespoons
Onion : 1/2 large , thinly sliced (optional)
Dried Herbs : optional
- Mix flour and salt in a bowl, add 1.5 cups of water to get a pancake like batter. Whisk nicely to ensure that there are no lumps. The batter can sit for as long as 12 hours, or you can make this while the oven heats.
- Preheat the oven to 450 F/ 230 C. Pour the oil in a 9″ pan, along with the finely sliced onion and dried herbs. Keep this in the oven for a couple of minutes, or till you start getting the nice aroma of onions and oil.
- Take the pan out, give the onions a stir, add the wheat flour batter and bake for 30-40 minutes till the bread is firm and shrinks from the sides.
You can substitute whole wheat flour with other wholegrain flours like chickpea flour, cornmeal or oatmeal.
The original recipe is from the book ‘Food Matters’ by Mark Bittman.
Since I eye-measured the oil, I used more than the recommended amount. My bread was a bit oily as a result, so I would be really measuring/reducing the oil next time.
The herbs and sliced onions are optional, but please use them as they impart a wonderful flavor to the bread.
The bread can be used as a base for pizza. But I just cut it into small pieces and enjoyed it as such.