Whole Wheat Flour Thin Crust Pizza

Whole Wheat Flour Thin Crust Pizza

For this month’s We Knead to Bake we were to make a Pizza. We all love pizza so the girls were waiting for me to make the pizza.

This pizza I made from Shammi’s Passion a Wheat flour base thanks to PJ!

The sauce was from here.

 You can use any topping I forgot the corn and the girls do not like pineapple so I did not get any.

Whole Wheat Flour Thin Crust Pizza

Whole Wheat Flour Thin Crust Pizza

Preparation Time: 20 minutes 

Cooking Time: 20 minutes

Makes: 3 pizza bases

Ingredients:

• 2 ½ cups whole wheat flour chapatti atta + some more to dust
• 2 tsp active dry yeast (I used Crown brand)
• ½    cup + ½   cup water
• 2 tsp sugar
• 1 tsp salt
• 3 tblspn olive oil
• A few leaves basil shredded
• 1 cup pizza sauce ( approx.)
• Capsicum, mushrooms, tomatoes, olives
• Mozzarella and gruyere cheese and parmesan cheese
•  Sage, oregano, thyme, sweet marjoram, garlic.

Method:

• In ½ cup warm water add sugar swirl let the sugar dissolve a bit add the yeast mix well set aside for 10mins in a warm place.
• The mixture will start frothing this means that your yeast is active.
• In a mixing bowl add the yeast solution and oil, salt, basil whisk it well. Add wheat flour and mix .Add the remaining ½ cup water. (I needed about 2 tblspn more).
•  Mix well and knead it to form smooth pliable dough. Cover with a kitchen napkin and let it rest in a warm place in a greased bowl till double in size or 2 hours.
• After the end of the rise time the dough will have risen punch it down.
• Preheat the oven for 150 °C.
• Grease a baking tray with little oil.
• Divide the dough and make 3 balls for 3 pizzas.
• Dust the ball with the dry flour and roll the dough to a thin base and if you want you can cut it out with a lid to get perfect circles. I did not.
• Prick the base with fork for even cooking and to avoid puffing up.
• Transfer the rolled pizza base to the baking tray.
• You could bake in preheated oven at 150 deg C for 7-9 minutes.
• The base will leave the sides and brown it will also move easily in the tray. Your base is done do not over bake.
• Cool down completely and store in zip lock bag and keep it refrigerated.
•  You can bring the base to room temperature when you want to make the pizzas and make it with your toppings.

• This is one way but if you are as inpatient to eat a pizza as we were then you need not store them.
• Spread your  sauce on the raw base and toppings to make your pizza.
• This is my pizza sauce and for toppings I have used capsicum, mushrooms, tomatoes, olives and mozzarella and Gruyere cheese and Parmesan cheese. The herbs I used are sage, oregano, thyme, sweet marjoram, garlic.
• The temperature I used is 180°C and baked it for 20 minutes.

Whole Wheat Flour Thin Crust Pizza

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Flaounes (Cypriot Savoury Easter Cheese Pies)

With Easter round the corner we have a lot of breads for Easter. So also in We Knead To Bake #16: Aparna set us baking Flaounes (Cypriot Savoury Easter Cheese Pies)!

Her write up with the Flaounes is as below,

“Flaounes are savoury cheese pies baked for Greek Orthodox Easter, traditionally made on Good Friday, and are part of the fast-breaking meal after Lent when meat and cheese are not eaten. The cheese that is traditionally used in these pies is called “Flaounes” cheese which is cheese that is produced locally by Cypriot shepherds, and very difficult to find outside the country.

Flaounes cheese can be substituted with a combination of Cheddar or similar hard cheeses and a softer, milder one like Halloumi. The cheese filling tends to be salty so choose one cheese which is quite salty.

Some of the cheeses suggested as substitutes for Flaounes cheese are Cypriot/ Greek cheeses like Kefalotyri, Kefalogravier or Kaskavali. Other cheeses include Halloumi, English Cheddar, Italian cheeses like Parmesan, Romanelo or Pressato (mild), Pecorino (salty) or French Cantal cheese.”

Apparently Mahleb and Mastic are used as flavouring agents in making of Flaounes. Mahleb is made by powdering the dried pits of a wild Mediterranean cherry. Mastic is the dried resin of a kind of shrub. Both these spices are quite common in Greek and Middle Eastern cuisine, there’s no real substitute for the flavours.

 As in European cuisine these pies are quite heavy on eggs as in Aprana’s case as we don’t like the “eggy” flavour I have followed Aparna’s method to make these Flaounes. You can leave that out too if you don’t use eggs. For those of you who like eggs, eggs are used in the bread dough as well to bind the filling.  Also Black pepper or chilli flakes are not traditionally used in these Easter pies but I added them. We could actually do with more that what Aparna has added also remember to grate your cheese coarse rather than fine.

I used processed cheese, mozerarella and paneer. I have hardly changed the wording from Aparna’s so if it sounds like her you know why!

Watch this video  before you start.

Peas Caulifower and Paneer Pull Apart ~Knead to Bake

Bread baking is a skill  and I hit panic buttons, due to the fact that yeast and I are not so good friends.

 So when Aparna said she is starting a group that is baking 12 breads down the year I thought I will tag along. Hopefully I will make friends with yeast finally. 

This is the February challenge and I am very late posting it but then I went to Ahemadabad for "The Blogging Marathon #25 Meet" and so was delayed.  Had a rocking time there but now I realize that I have not done tons and tons of work here. So will keep posting now hopefully regularly.