Crispy Layered Bread With Paneer 5 - Samsung Microwave Oven Cookbook

CRISPY LAYERED BREAD WITH
PANEER
PREPARATION TIME: 90 mins
COOKING TIME: 30 mins SERVES: 6
INGREDIENTS
500 gm Refined flour
10 gm Salt
15 gm Fresh yeast
300 ml Water
200 gm Soft butter
200 gm Paneer (cottage cheese)
METHOD
Sift the flour, salt and yeast into a bowl. Break the
butter in small chunks. Add the butter chunks to the
bowl. Rub these by hand. Make a well in the bowl.
Pour in the cold water, mixing until you have firm,
rough dough, adding extra water if needed. Cover
with a plastic wrap. Leave to rest for 20 minutes in
the refrigerator. Turn out into a lightly floured board.
Knead gently and form into a smooth rectangle. Roll
the dough in one direction only, until three times the
width, about 20 x 50cm. Keep edges straight and
even. Don't overwork the butter streaks; you should
have a marbled effect. Fold the top third down to the
centre, then the bottom third up and over that. Give
the dough a quarter turn (to the left or right) and roll
out again to three times the length. Fold as before,
cover with a plastic wrap. Chill for at least 20
minutes before rolling to use. Take out dough from
the refrigerator. Roll it to 4" thickness. Next, cut it
into 2" squares. Place in a greased baking tray. Keep
it for rising in room temperature for 1½ hours. Set
MWO on HIGH. After it has grown in size, grate
paneer over the bread. Put the baking tray in the
MWO for 20 minutes. Check the colour of the bread.
Once golden brown, remove. Serve hot or cold as
desired.
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