..... and everything else

The way I hit upon this recipe is a bit weird. I was actually looking for the recipe of an extra smooth hummus (Which i have never been able to make to perfection you know!). Then once you hit upon those Mediterranean foods, you see so many things!!! I saw "sfouf" and I thought the name was so interesting! Then I looked up ingreients: Semolina or rava, wow!! Then i read further, and it had no egg!!!!! (That means no beating ;) ) Then I searched more for Sfouf  and I found hundreds of recipes there. Then I remember I had preserved one Femina Cookbook issue from 2010 which my sister in law had gifted me. I vaguely remembered having seen a Lebanese dessert in that.And Viola! Sfouf it was. Actually as per people on the Internet, this is a tea time accompaniment. I would also prefer it tea time, though nothing hurts if you serve this as dessert! I decided to stick with the Femina recipe. But it had one catch. The chef, Manu Chandra had used weights and mililiters f

Taking my baking experiments furthur, i decided to try the humble loaf bread. Simple, plain bread. I always suspected that bread available at stores had fair amount of refined flour though they also had whole wheat flour. Digging up the internet for many whole wheat bread recipes revealed the same thing. Then I thought of venturing all by myself, with a little help from the internet! The starting point was our plain old chapati atta. The kind I get milled if I happen to be in Pune, or if I happen to buy readymade, i buy Aashirwad or pillsbury You can also use the multigrain atta. So what i wished to try was the atta mixture we use for chapati, plus the yeast! And that is exactly what I tried! A note on yeast. There are so many brands of yeast available, and different types too. So far with my limited baking, i have bought sachets of instant yeast. This is different from active dry yeast. I have put the procedure of the yeast I use. I suggest while adapting this recipe to your needs, r