Description
yield – 5
Ingredients
- For the bread :-
- All purpose flour – 200 gms
- Yeast – 3/4 tsp or 3 gms (I have used active dry yeast)
- Sugar – 1 tsp / 5gms
- Salt – !/2 tsp
- Water- 100-110 ml
- oil – 1/2 tbsp
- For the stuffing:-
- chopped boiled potato – 1 medium (100gms when raw)
- chopped onion – 50 gms
- chopped cucumber- 30 gms (remove the seeds)
- chopped cabbage – 30gms
- chopped capscium – 30gms
- chopped tomato – 50 gms
- cheese cubes – 2
- Sandwich masala – 1tsp chat masala + 1/8 tsp garam masala + 1/4 tsp salt
- Chutney – 2 tbsp
- For the chutney :-
- Ginger – 5gms
- Garlic- 1 clove
- Green chilly – 2
- Coriander – 15gms
- peanut – 8 gms / 1 tbsp
- sev – 5 gms / 1/2 tbsp
- spinach – 4-5 leaves
- black salt – to taste
- cumin powder – 1/4th tsp
- juice of 1/4th lemon
Instructions
- In 100ml warm water (37-40 degree celsius) add the sugar and yeast. Wait till the yeast starts to bubble. This will take about 3-4 mins. Now you know the yeast is active. If it does not bubble then your yeast has expired, throw it and use new yeast.
- Make a dough with the all purpose flour, salt and yeast water. Make a soft dough. Knead it well for atleast 5-10 mins. Kneading is very important to make soft and fluffy bread. It develops gluten in the flour. it is this gluten protien in the flour that expands when the fermentation caused by yeast produces carbon di oxide. This action is what gives structure to the bread.
- Place this dough in a well oiled bowl and cover with a moist cloth or clingfilm. Leave to rise in a warm and humid place for 40-45 mins.
- Meanwhile crush all the ingredients for the chutney in a food processor into a thick paste. Dont make the chutney too runny or it will make your calzone very soggy.
- Mix all the ingredients for the stuffing together.
- After 40 mins the dough should have risen to double its size. punch it down to remove all excess air and divide into 5 equal portions. This step important so that all the air pockets in the bread are even.
- Roll each dough ball and flatten it. Then fold all the edges inwards and pinch at the centre. Put this knot side down and tighten this by using both your hands to create a smooth top. Let it rest for 8-10 mins. ( see video for clearer instructions)
- Roll each ball into a round roti of 5-6mm thickness. You can use a cookie cutter to get a perfect round. Fill this with stuffing and fold to create a halfmoon. Seal it well.
- Let it proove for 20-25 mins in a warm and humid environment. You can heat up a bowl of water in the microwave until it steams and then let ur calzones proove in there with the oven switched off.
- Brush it with some milk and bake at 180 degree c for 25mins. You can also bake this in a kadai. In a kadai that is big enough to fit your baking tray, put some salt at the bottom. Now place a wire stand in it and heat on medium flame for 15 mins. Once it is hot enough place your calzones and bake them for 30-35 mins. Brush some melted butter on top once the calzones are out of the oven and serve hot !
Notes
Always use a heavy bottom kadai. A normal steel vessel will burn and blacken. The heavy bottom pan’s heat retention is better which works well for baking.
Baking bread in a kadai is much more complex than baking a cake. It may take some practice and judgement.
Use sufficient quantity of salt, If you use less salt the heat may not be distributed evenly and may cause uneven cooking / under cooking of the bread.
Keep a watch on the colour of the bread after the 25 min mark.
Usually bread baked in the kadai will be lighter in colour than oven baked bread. Since the oven has heating coils on the top and bottom the heat distribution is much more even. Hence , the flame mark and burner size where your bread bakes best , on your gas range , will need to be judged by you.
Typically you should preheat on high flame and bake on medium – high flame.
You can reuse the salt for baking in a kadai or pressure cooker multiple times .But dont use it to season food.
