Tag Archives: bread

Flammkuchen ( Brother of Pizza ;) )

Eat it as a snack or add a green salad or make it sweet .This recipe is from an area in France that is at the border of Germany and used to belong to Germany. The dish is popular in both countries and there are as many variations as families that make it.


For Dough

500 g flour

7 g salt

7 g active dried yeast

320 g warm water

1 Tbsp  olive oil

For Toppings


220 grams of  sour cream

200 grams of yogurt

Black pepper ( as per taste)


Nutmeg Powder

1/2 bowl of chopped Capsicum

Chili Flakes ( optional )


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Mix all the ingredients of dough and knead it well for 10 mins until you get soft, stretchy and velvety dough. Now place the dough in a big bowl and cover it and rest it for 2 to  4 hours at room temperature.( you have to take big bowl since the dough will double as you have the yeast.) or you can store it overnight in the fridge and  use it next day.

Preheat the oven for 30 mins at max temperature before baking. In the mean while divide the dough into small equal size balls.. and let it rest for another 10 mins on the counter. After 10 mins take one of the dough ball and roll it in the circle or oval shape as you like.. the thickness should be about 2-3 mm and then transfer them to baking sheet. Repeat the same with the rest of the dough balls.

In a bowl mix fresh cream and yogurt in a small bowl, add the nutmeg, salt and pepper and mix well.

Now evenly and generously spread the mixture of fresh cream and yogurt on the base leave  a small border around the edge so that it will turn into golden brown in color, then add rest of the toppings.  Do the same on the other base as well. ( If you are going to bake only one at a time then add the toppings mixture one by one otherwise it will become soggy ) Now put it in the oven and bake at 180 degree for about 12 mins or until the edges are golden brown in color and the base is crisp.   Serve immediately once it’s ready .


Once you have kneaded the dough and if the dough is still sticking to your hand add little flour and then mix it..

Traditionally chili flakes are not added in this recipe… but Since I like spicy I added it.. 🙂 and also I have roasted for about 15 mins.. which made it really crisp…




Lángos can also be called as deep fried bread. Its very famous street food of Hungary.  It’s just not for grown ups.. They also have toppings for kids.. 😀 like Nutella, Powdered sugar and cinnamon.. and can be had anytime of the day. I must say its very yummy and stomach filling as well.


300g of all purpose flour

7g  dry active yeast (2.47 Teaspoon active dry yeast )

250 ml water

½ teaspoon salt

Oil for frying

For toppings please see below


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In a jar mix the salt and water well.  In another bowl mix the flour and yeast then add the salty water to it and mix it well forming a smooth dough ( if you feel dough is sticky then add little flour). Now cover the dough and it sit for about 30 to 40 mins (or until its has become double ).  Once the flour has risen divide the dough into equal portion and roll it round in a such a way that the centre is thin compared to the outer border.Use your finger to do it, that’s little easier 🙂  Repeat the same with the rest of the dough and let them sit for another 30 mins on floured surface. In the meanwhile you can prepare the toppings of your choice as mentioned below in this recipe.

After 30mins, heat the oil in a pan  and then fry the langos from both the side  into golden brown in color. ( If possible just flip twice and make sure that the oil is hot. Do not worry if you have white patches kind off in the centre, that’s normal.)

Serve it hot with the toppings you have prepared. If you have more dough you can always store it in the fridge and use it next day.

Different Toppings you can try…

1) with garlic or chili sauce.

2) with sauce of choice and grated cheese

3) with sour cream and grated cheese

4) with  sour cream,grated cheese and dill ( Dill is a herb)

5) with garlic water or any other sauce, fresh tomatoes cut into round and grated cheese.

6) with powdered sugar and cinnamon powder.

7) with plum or apple sauce.

8) with Nutella.

Application of Toppings

Normally the toppings are layered in Langos like Pizza…

For example the traditional topping of Langos is garlic water, sour cream & cheese. In that case first Garlic water is applied first ( make sure you just apply lightly to get the garlic flavour.. do not apply lot of water.) then spread the sour cream then add herbs if you like and then sprinkle cheese and on the top chilli flakes.

You can always choose the order of how you need to top the langos. There are chances of cheese melting if you put it directly on the langos base because of the heat. You just hav to spread the toppings evenly..


Garlic water is mixture of chopped garlic and water. Garlic water can be replaced by rubbing garlic on Langos or by using chopped garlic pieces.

If you like spicy use chilli flakes on the top.

sour cream can also be replaced by nicely whisked sour yogurt.

Chatpata Toast

This recipe could be your saviour… if you have sudden guest coming over your place… and also kids would love it.. My little one loved it because of the tangy taste and little crispness of the bread.. Make it healthy by adding vegetables of your choice in it.. 🙂 Little tricks  😉


5 potato boiled and mashed
3 green chilli
3 Green onions
2 Tbsp chilli flakes or as per taste.
7 to 8 Wheat bread slices (or Normal bread)
1 cup Tamarind chutney
1 cup Curd nicely whisked


In a bowl mix potatoes, green chilli,green onions, chilli flakes,salt and keep it aside. Then take the bread slices and cut the corners of each bread. Spread the potato mixture on one side of the bread. Repeat the same with rest of the bread slices..
Heat a pan and once its hot take the bread slice and place it on the pan, in such a way that potato mixture is facing the pan. Once the potato side is almost toasted, take a spoon of curd and spread it on the plain surface of the bread..( Do not toast the side on which you are applying curd ) Toast it for another 2 to 3 mins then serve it in a plate by adding little tamarind chutney from the top.

Replacement of Tamarind chutney .. if you’re making this recipe unplanned

Boil the tamarind in 1 cup of water until its soft .. and strain it.. take the strained water of the tamarind and to it add pinch of salt, garam masala, chilli powder and sugar.. and mix it well.. ( you can adjust the spices taste as per your taste.). This does not have shelf life though.. use it the day you make..

Eggless Milk Bread and Pav


All purpose flour/Maida 2.5 cups
Active dry yeast 2 tsp
Warm Milk-1 cup
Sugar- 2 tbsp
Salt 1/4 tsp
Melted Butter 2 tbsp for brushing on top.


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In a bowl mix yeast and milk and keep it aside  for 10 minutes. In another bowl mix together all purpose flour, 2 tbsp butter, sugar and salt . Add milk-yeast into mixture and knead gently to form a soft dough. Cover and let it rest in a warm place  for 1 hour . After ! hour the Dough would raise. Then Punch down the dough and shape it into a loaf. Place it in a greased baking tray.Cover and keep it in a warm place for 30 minutes. It should get doubled in size. Bake it for 25-30 minutes or until golden brown at 375 F or 190 c convection. Stove cooking may take 40-45 minutes. Remove from oven and brush melted butter on top.Let it cool for some time then cut and serve with butter.

Stove cooking direction

After placing tray, begin on medium high flame for 5 minutes then medium to low . Check after 20-30 mins large or round loaves is ready . Sometime it may take 40-45 mins.


I used aluminium muffin moulds for Pav. For bread loaf you can also use your desired shape of long moulds.

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