Campfire bread of India – Bafla August 12, 2008
Posted by live2cook in Oven baked Breads and Rolls, slow cooker recipes, What we call it....Tags: Baati bafla Rajasthan bread
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If you had asked me about grilling or barbecue a few years ago, I would have blinked. I had no clue about these cooking methods. Though we used to cook sweet corn and sweet potato on open fire, our cooking methods mostly included steaming, boiling or pressure cooking. I came to know about the concepts of grilling and barbecue, only after coming to US. I observed people cooking in open fire or charcoal grills in the common patio of our apartment complex. It was my first summer in US and I had no craze for hanging out in the sun. As I was from a country where the weather was always hot, hanging out in the sun sounded funny.
But, over the years I started to long for summer days because of Boston’s freezing winters. I felt like we were forced to be indoors for at least 3/4 days of a year and summer seemed to be the time we were freed. We enjoyed the summer along with our friends and potluck parties. During those parties, we all talk about arranging a barbecue. After shortlisting the likes and dislikes of the friends, the only thing that was left was sweet corn. Eventually, we would drop the idea as there was not much options for vegetarians. This lead me to look for recipes that are fun to make in a grill or open fire. Those recipes should meet the palates of our friends, should be filling and a meal by itself.
Bafla is one such recipe that yielded itself to these needs. It is a bread from Rajasthan region of India. These are soft and chewy and are delicious with a simple dhal or curry. These are non leavened breads, that is, no yeast or fermentation needed. But, I added some leftover sourdough starter from my weekly baking. The sourdough added nice sour flavor and made it more softer.
Ingredients:
For the bread:
2 Cups whole wheat flour
1/2 Cup sourdough starter (optional)
4 Tbsp oil
1 tsp salt
water for kneading
For the Dhal:
2 Cups mung dhal
1/2 cup onion, chopped
1 tsp salt
2-3 green chilies, chopped
1 Bay leaf
1/2 tsp of Dabeli masala or other
2 1/2 Cups water
Cilantro and curry leaves for garnish
Juice of 1 lime
Method:
1. Mix the ingredients for the dough and knead it into a stiff dough. Allow to rest for 30 minutes.
2. Shape into lime size balls and set aside.
3. Put all the ingredients for dhal in a large pot and bring to a boil.
4. When the water for the dhal starts boiling, drop the dough balls.
5. Cook until the dough floats to the surface. Remove with a slotted spoon and set aside.
6. Cook the dhal until done and mash it. (I transfered it to a slow cooker and cooked for 3 hours in high)
7. Set the boiled dough in a grill and cook until the outside is browned a little bit.
8. Break bafla into pieces and set in a bowl. Pour dhal over it and serve hot
We can cook both the dhal and bafla in outdoor grill. This is my entry for Meeta’s Monthly Mingle event hosted by Sig with the theme “Grill it”. I am sending this to Susan’s yeast spotting event too.
Priya..those look so delicious!..what fun to make these in open!..
Thats sounds fabulous! Can I cook it in a Oven-toaster-griller in turn?
nice one total new for me,///
This looks really interesting, and I’m sure we’ll try to make it at some point (my husband loves to cook bread on the grill.)
It’s possible to make lots of vegetarian dishes on the grill. We aren’t vegetarians, but we always wind up needing to accommodate one or two when we do big parties. Sometimes you have to get a little creative, and pulses on the grill would be difficult at best.
The baflas are new to me, and I must say they look and sound delicious. This looks beyond delicious, Priya. Thanks for sharing.
Dal with bafla looks mouthwatering.
wonderful recipes … lovely pics
looks so comforting and delicious. is it somewhat like dal baati?
Hi everybody,
Thank you for your encouraging words!
Nirmala,
Yes you can. Baking in an oven preheated to 350F for 30 minutes will be sufficient. Or you can brown them on stove top using the grilling pans that have holes all over.
Fearlesskitchen,
I agree with you. I am exploring with wheat gluten. I will appreciate if you can share couple of ideas. I am eager to know how you entertained those vegetarian guests
Rashmi,
Yes, Bafla is the softer version of baati
Never heard of baflas… they look awesome! Thanks for sending this over to the Monthly Mingle Priya, also thanks for using the form… 🙂
Never seen these before. They’re most interesting.
So one more idea for my grill.:)
[…] Priya – live2cook Campfire bread of India -Bafla Meeta – What’s For Lunch, Honey? Creamy Red Peppercron Coleslaw and Apricot Salsa […]
I would think that a Bafla is first cooked in boiling water like a dumpling and then baked / grilled / deep fried.
A Bati on the other hand is cooked the way you describe ( actually on the cow dung embers, in a traditional kitchen)
Now I know what you meant by sourdough recipes! This one is too good! I too made baaflas recently, but the snaps were rather poor!
that dal looks like something i’d wait for 2 hours in a queue for. slurp.
This I have to try when we go camping, hopefully next month. They look really good!
This look delicious and a very interesting cooking method!
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barbecue grill…
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What are baflas like inside? Are they fluffy like dumplings?
Dough boiled and then baked in hot air? That is a bagel!
Very nice info and right to the point. I don’t know if this is in fact the best place to ask but do you folks have any ideea where to hire some professional writers? Thanks in advance 🙂
I have just come across bafla but not in Rajasthan. I am doing some voluntary work in Bhopal with victims of the 1984 gas leak disaster (Union Carbide/Dow Chemical) and went on a picnic with the staff at the clinic. The cooks made this bread, but savoury, with spices mixed in the dough, and it was delicious. Hence coming to this site! I was told it was a dish local to here (Madyar Pradesh) so maybe it has spread to more places and its origin is lost. The real secret though, is that the grilling part was done on smouldering cow dung patties! Apparently they have JUST the right temperature for the job. So throw away your posh grills and go looking in the fields!
Try it with the spices and see what you think. I will have a go when I get home in December.