Wednesday, October 13, 2010

Sweet Mango - Apricot - Cashew flat bread (Vegan)

I am 36 years old (Shhhhhhhh don't tell anyone. It is a secret).
In these 36 years, I have not seen an Asian Indian who does not like mango. Yet.
If I can make something with mango, I will. Definitely.

I bought a pack of dried mango and I actually bought it thinking about making some cookies using that. But, we snacked on it so much that all I was left with were a few pieces.

Then I decided to make bread out of it. Yes, I am a bread lover. When I was browsing through KAF website, I found this no knead blitz focaccia recipe. I have adapted that recipe, but mine is totally different from the one mentioned above. We all loved the bread. And here is how I made it.

Ingredients:
Sweetened mango pulp - 1 cup (See Notes)
Water - 1/2 cup
Whole Wheat flour - 3 1/4 cup
Sugar - 2 TBSP (optional)
Active dry yeast - 1 TBSP (do not use cake yeast in this recipe)
Salt - 1 tsp
Vegetable Oil - 3 TBSP + 2 TBSP for drizzling
Dried mango chopped - 1/4 cup (optional)
Dried apricots chopped - 1/4 cup (optional)
Cashew pieces - 1/4 cup (optional)
Cardamom - 5 pods powdered
Turbinado or raw sugar - 2 TBSP for sprinkling (optional)

Method:
Warm the water and mango pulp mixture. Take this mixture in a large bowl. Add salt, sugar if using, oil, yeast, flour, cardamom powder if using. Take a strong wooden spatula or spoon and stir for about 1 minute. Dump in the dried mango pieces, apricots, and cashews and mix in again. Take a 13 X 9 aluminum baking pan. Spray with vegetable oil spray or drizzle all over with 1 TBSP of oil. Dump the dough on to the prepared pan. This dough is very sticky. Grease your hands with oil and pat to cover the entire pan. Cover with a foil or plastic wrap and let it rise for an hour or till puffy. Towards the end of the rising period, preheat the oven to 375 F. With greased finger tips, poke holes at regular intervals. Drizzle about 2 TBSP of oil. Sprinkle turbinado sugar if desired and bake for 30 minutes. Check at 28 minutes. Cool on the wire rack in the pan for 5 minutes. Turn it on to the cooling rack to cool completely. Serve warm or at room temperature. You could serve with tea or coffee. We ate it as is. It was sweet but not too sweet and nutty, fruity.

Notes:
If you cannot get mango pulp, use mango nectar. Use 1 1/2 cups of that and proceed. No need to add water in that case. If you are using fresh mangoes, puree 1 mango and add enough water to make 1 1/2 cups of the liquid. You will have to add sugar about 1/4 cup or more to taste in that case. I added apricots and cashews since they all belong to the same family as Mangoes. They worked amazingly well together though.
I am sending this flat bread to Susan's Yeastspotting.

Now to counting calories.. (The dry fruits calories is approximate)

Happy Baking!! Pin It

14 comments:

  1. That looks very delicious indeed and happy birthday, have a nice day.

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  2. Umm, thanks for leaving a comment. It was so sweet of you to wish me. It is not my birthday today. It was couple of months back. But, thanks anyway.

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  3. lovely bread there...I wld hv loved to be ur neighbor..

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  4. Very intersting bread and loved the combo. Would try it soon,looks very very tempting.

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  5. bread looks so yum..i have dried mangoes,..i guess i gonna try this soon..

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  6. Like the vegan version, lovely texture.

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  7. Very interesting and irresistible flatbread..thanks for sharing..

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  8. hi Champa

    pls check out my blog for a surprise...

    cheers

    roshan

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  9. Wow! I bet there is hardly anyone who can dislikes mango. And when it comes in the guise of a healthy whole wheat bread, its even more irresistible.. very very tempting indeed..

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  10. happy b day dear..

    perfectly baked and the fascinating click tempts me now...plz send d plate...

    Tasty Appetite

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  11. beautifully presented and yum!

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