Tuesday, May 24, 2011

No Knead Coconut and Chillies flat bread

I was about to make some lemon rice today. The famous South Indian rice with coconut, chillies and lime juice (you read it right. It uses lime juice and is called lemon rice - because there were only limes back in days in India and it was called lemon). My mother's recipe is the best for that. Instead, I suddenly got the urge to convert that flavor into an yeast bread. Bummer was lack of time. Idea hit me at 5.40 in the morning, and I wanted the bread to be ready by 8 at the latest. So, I decided to experiment with the no-knead focaccia recipe. Here is the result of that experiment.

One Year back -  Methi Malai Mutter (Fenugreek peas curry in cream sauce)
All Purpose flour - 3 1/2 cups
Warm water - 1 cup
Coconut milk - 1/2 cup (from the can)
Salt - 1 1/2 tsp
Instant yeast - 1 TBSP
Sugar - 1 tsp
Lime juice - from 1 lime
Oil - 3 TBSP plus more for greasing the pans and drizzling on the top (I used olive oil)
Green chillies - 10 chopped fine or to taste (remember I am Indian)
Cilantro - 2 TBSP chopped
Coarse sea salt to sprinkle on top - optional

Grease a 13 X 9 pan with oil generously. In a bowl, mix all except for coarse sea salt for topping and oil for drizzling. Stir with a wooden spoon till all the flour is incorporated. Beat 20 more times by hand. Pour the sticky dough on to the prepared pan and push to cover the entire pan. Cover and let rise for one hour. Towards the end of the rise time, preheat the oven to 375 F (190 C). Dimple the dough with greased hands and drizzle oil on the top. Sprinkle coarse salt if using. Bake for 40 - 45 minutes. It will be golden on the top. Internal temperature should be between 200 F - 210 F. Or when you tap the bottom, it should sound hollow. Cool on the wire rack in the pan for 10 minutes. Turn it on to the wire rack to cool completely. Serve warm or at room temperature.

Look at all those wonderful holes. It tasted great. A note of warning though - when you bite into it where there is a chopped green chilli, it is quite hot. So, remember that and go easy on that. This is being sent to yeastspotting.

Enjoy. Pin It


  1. Wow, that looks great, coconut and chillies, must be very yummy, I am in for it, I always worry of shortage of time! when baking breads, because of the weather here :(., great clicks too..

  2. Love savory breads. One of these days I need to try your focaccia :)

  3. Smacking my lips now. Very nice, Champa. Wish I could enjoy some with my tea.

  4. Savoury breads are always my fav...can have this yummy bread simply with cream cheese..

  5. good one champa.. i dont try savory breads much.. but this one sounds enticing!
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  6. That's really one innovative dish Champa. Actually I don't think anybody here knows much of the difference between lime and lemon..it's more like a rat and a mouse thing..hahahh..but we get both the varieties now but we will not change..:))

  7. very innovative recipe !! perfectly baked ! looks so soft and amazing texture !!

  8. Superb Champa, u are too good at this! The flavors here sound so very very tempting, U make me want to try this right now!

  9. Looks super hole-y and soft and moist.

  10. Hi Champa, First time on ur blog. I am from Bangalore too. Loved ur blog...will stop in for our NAMMA BENGALOORU recipes

  11. I love lemon rice! How creative of you to recreate it in bread form!

  12. How innovative Champa, can;t wait to try this :)

  13. Wow! Looks amazing!

    I just made an amazing vegan recipe too!

    I just started to blog so check it out!


  14. Hi,
    Was looking for some spicy easy bread and stumbled on your site.Lovely presention.will give this one a try.Just wanted to confirm about the oven temp is it 200 F or should I set it to 350F as like for cakes and so on.your reply will be helful.thanks

  15. Asha,
    It is 375 F or 190 Centigrade. Not 200 F.


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