Khao mok gai chicken Briyani rice

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As an Indian, I’ve did many types of Briyani in Indian versions. Few Briyani types are more tricky to get the perfect tasty rice at all time. More over, those are various upon their cooking methods and ingredients too. Since, I like to explore on foods, today I’ve cooked chicken Briyani rice in Thai version, which known as Khao Mok Gai. It is very popular rice dish which you can find at all the time in Bangkok,Thailand.  It is very tasty and aromatic dish ever that I’ve made before this. Those roasted and ground spices made this dish so aromatic and flavoured. The tendency of the chicken pieces were so perfectly done with special ingredients that I used in.Just few ingredients I’ve grinned instead of pounding, but it doesn’t change the taste at all.  Literally this was my first time of cooking for this dish. I am so amazed once it’s turned out well with such a spiced flavory rice and perfect cooked tenderly chicken. So yummy...As a side dish, I’ve made Raita (oni...
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Pita Bread

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Pita bread is a family of yeast-leavened round flatbread that is baked from wheat flour. The pita bread may look similar to naan, but they vary from the ingredients and texture. Pita bread is made of flour, olive oil, salt and yeast. In the other hand, the naan is made of enriched dough that includes eggs and yogurt. 



     Pita bread is also known as pocket bread. The pocket in the breads makes them perfect. Many have done their own filling and insert them into the pita bread’s pocket as sandwiches and wraps. This pocket will be formed only when the bread puffs up in a ball form.

     To get a perfect pita bread, we need to follow three important tips. The first tip would be the flour that we are using. In my recipe, I used wheat and atta flour (2:3/4). 
Why Wheat???
Wheat contains a protein called gluten, which can trigger a harmful immune response in predisposed individuals.

Why Atta???
Whole wheat atta is the best source to get your daily dose of carbohydrates. Atta is also rich in insoluble fiber, which helps food to pass easily through the digestive system.

So that is why I used wheat and atta flour....

The second tip is the kneading process. In this recipe, I kneaded  the dough for approximately ten minutes. I much prefer hand kneading instead of using a stand mixer.
Why Kneading Is Important???
The main purpose of kneading a bread dough is to form gluten. The more you work on the flour, the more gluten you will develop. This is very important for the bread to rise.

So that is why kneading is important for pita bread....

Last but not least, the third tip is the puff. As I mentioned earlier, a proper pocket will be formed only when the bread puffs up into a ball.
Why Puff Is Important???
When the pita bread is placed on a hot surface, the heat from it begins to cook the outside of the dough. Meantime, softness begin to form in the middle of the dough. Eventually, a big puff is produced to form a proper pocket in the pita bread.

So that is why puff is important for pita bread....
Now, it’s the time to share my recipe to you all!!!

Makes 13 pcs
INGREDIENTS 
Wheat flour — 2 Cups
Atta flour — 3/4 Cup
Salt — 1/2 Teaspoon 
Oil — 1 Tablespoon (corn oil)
Warm Water — 1 Cup ( not hot)
Sugar — 1 Tablespoon 
Dry Yeast — 1/2 Teaspoon

PROCEDURES


STEP 1...
In a bowl, pour warm water and add sugar and yeast. Leave it for 5 minutes to activate the yeast.

STEP 2...
Add the flour, oil and salt in another bowl. 

STEP 3...
Once the yeast has activated, pour it into the flour mixture.

STEP 4...
Mix all the ingredients until no dry spots of flour is seen. 

STEP 5...
Knead the dough for approximately 10-15 minutes or until the dough gets smooth.

STEP 6...
Grease a clean bowl with some oil. 

STEP 7...
Place the dough into the greased bowl and cover the bowl with a plastic wrap. As the first proof, let it rest for 2 hours.(make sure the dough rise at least double in size)

STEP 8...
After two hours.....
Unseal the wrap and drop the dough on a floured mat.

STEP 9...
Roll the dough and shape it like a cylinder. 

STEP 10...
Cut it into small pieces. 

STEP 11...
Take one piece and make a ball. Then, flatten it with the help of a rolling pin. Cover the other pieces with a damp cloth. 

STEP 12...
Follow Step 11 for all the other pieces.

STEP 13...
Once all the pieces are flattened, cover it with a damp cloth. As the second proof, let it rest for 25-30 minutes.

STEP 14...
After 30 minutes.....
You will notice a small puff on the rolled pita.









STEP 15...
Heat the skillet on a medium flame, and drop in the rolled pita.

STEP 16...
You will notice a few bubbles popping up. In this stage, flip over the bread.

STEP 17...
Repeat Step 16 for two or three times. Each time you flip the bread, leave it for two seconds.

STEP 18...
In this step, you must leave the bread in the skillet until a big puff is formed.

STEP 19...
You must be patient until the puff has really formed a ball shape.
(Therefore you must ensure the skillet is really hot enough so that the puff will be formed perfectly with a proper pocket)

Ready to serve now 

GOOD LUCK

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