I have been meaning to pen this recipe for a long time now but have been delaying it for quiet sometime. Maybe its because I wanted this one to be perfect considering it is all about precise baking technique and any lapses can result in a rather depressing result.
This “Tear and Pull” bread is one crowd puller and it works best only when there is actually a crowd around to appreciate all the effort that goes into making this. The overall visual effect quite literally can leave people speechless. The “Tear and pull” part for it makes for some good sharing. Combine it with some good conversation and you have a winner on your hands.
These “Tear and Pull” rolls are paired with some authentic South-Indian Tomato Chutney in this recipe as I had been meaning to get a bit inventive and combine Authentic Indian flavours with a bit of baking recipes. You could actually opt for some basic garlic butter or Basil Pesto or even the Coriander-Mint Chutney if you wish.
Pull Apart Bread Swirls with South-Indian Tomato Chutney
For the Bread
Plain Flour: 250GMS
Oil: 1 tablespoon
Salt: ½ teaspoon
Powdered Sugar: 15 GMS
Fresh Yeast: 1 tablespoon [You can also use Dry yeast. Use as per the instructions on the packet]
Room temperature water: Approx 100Ml
Cumin seeds: 1 teaspoon
Chopped coriander: 1 tablespoon
For the Tomato Chutney:
Oil: 1 Tablespoon
Chopped tomatoes: 2 cups
Green chillies sliced: 2-3 nos.
Curry leaves: 7-10 nos.
Chopped Ginger: 1 inch piece
Chopped Garlic: 3-4 cloves
Coriander chopped: 3-4 tablespoon
Coriander seeds: 1 ½ tablespoon
Cumin seeds: 1 teaspoon
Mustard seeds: 1 teaspoon
Black pepper: ½ teaspoon
Sesame seeds: 1 teaspoon
Chana Dal: ½ teaspoon
Urad Dal : ½ teaspoon
Dried Red chillies: 3-4 nos.
Cinnamon stick: 1 small
Turmeric Powder: 1 teaspoon
Red Chilli powder: 1 teaspoon
Salt to taste
Asafoetida: 1-2 pinches
For the Chutney:
- Heat the oil in a pan.
- Add the mustard seeds and fry until they crackle.
- Add in the cumin seeds and green chillies.
- Once the aromas start releasing, add in the curry leaves and roast for a minute.
- Add in the asafoetida and fry again.
- Add in the coriander seeds, black pepper seeds, sesame seeds, cinnamon stick, Chana dal, Urad dal and Red chillies to this and fry until all the aromas start releasing.
- Make sure they don’t get burnt. Fry everything on a low flame. This may take a few minutes longer but that’s what helps release the best flavour.
- Add in the tomatoes, turmeric, red chilli powder and salt.
- Cook until the tomatoes are softened.
- Add in the coriander leaves and take off the heat.
- Cool for a while and then grind to a coarse paste.
- Cook on the heat for a few minutes again.
- Use as required.
For the Bread:
- Heap the flour in a large bowl. Add salt. Add in the cumin seeds and coriander leaves.
- Make a well in the centre and add in the oil.
- In another bowl, take some lukewarm water. Add in the fresh yeast and about 1 teaspoon of powdered sugar. Mix the balance sugar into the flour.
- Make sure the water is just warm and not hot else the yeast will not work.
- Let the yeast activate for a minute and add this to the flour mixture.
- Fold in the flour and make dough using the water. The water might need to be added or reduced depending on the flour quality being used. Use your instincts on this and judge on the dough feel.
- Use a little oil on your palms and knead the dough using the heels of the palms.
- Stretch from right to left and then from left to right. Repeat a few times until well kneaded.
- Form into a round ball and let it rest for 5-7 minutes.
- Once rested, knead again for a few rounds. Form a ball.
- Cover with a damp cloth and leave for about an hour in a warm place. You could place it in an oven that has been heated about 10 minutes back and is just warm. This helps the yeast to do its job.
- After about an hour, the dough should have risen to double its volume.
- Press back the dough gently. Use a little oil in your palms to avoid the dough sticking to the hands. Oil and flour the working surface too.
- Roll the dough into a rectangle shape with a thickness of about 5mm approximate.
- Cut the dough into 1-inch strips.
- Spread a little of the Tomato Chutney on this and roll up like a Swiss roll.
- Grease a round cake tin.
- Place the rolls vertically in the tin alongside each other. Brush the sides of the rolls with some butter before you start placing them adjoining each other. Leave some space in between the rolls as they will expand when baked.
- Bake in a pre-heated oven at about 170 degrees Centigrade for about 20 minutes or until golden and baked.
- Once out of the oven, brush the top with a good dollop of butter to give it a shine and to keep it soft.
- Serve warm.
Note: This is a complex recipe and beginners may need some practice but it isn’t as difficult as it sounds. Bread making is a combination of Science and Craft and once you get your way around it, it is actually a piece of cake 😉