Updated: May 25, 2020
I’m not much of a baker, but I’ve officially lost count of how many times I’ve made this bread during quarantine. It’s a nice little size and the fact that it doesn’t require much kneading is a bonus for me. The addition of atta is because:
1) I have a fat bag of it at home and I DO NOT LIKE making roti so I need other ways to use it
If you don’t have atta/whole wheat flour, use all purpose for the whole thing - it’s still good. Or if you don’t have all purpose and ONLY have atta at home...well I don’t know how it would turn out, but if you make it that way, be sure to let me know :)
Makes 1 small loaf
2 1/2 tsp dry yeast
1 tbs + 1 tsp honey, divided
1 1/4 cup hot water (from the tap)
1 tbs fresh rosemary, finely chopped (if using dried, use 1/2 tbs)
1 clove garlic, finely chopped
2 tsp salt
1 1/2 cups all purpose white flour
1 1/4 - 1 1/2 cups whole wheat (I use Atta) flour
2 tsp olive oil, divided
1. To a large mixing bowl, add the hot water, yeast, and 1 tbs of honey. Stir lightly and let it sit for 5 minutes until the yeast blooms (gets foamy). Once foamy, add the salt, rosemary and garlic, and stir.
2. Add the flours, about 1/2 cup to 1 cup at a time, mixing lightly with a wooden spoon or your hands after each addition. You can alternate between adding white and whole wheat flour. It will take just under 3 cups flour total. Use your hands to knead for 1 minute to form a shaggy dough (about 10-20 kneads). If there is any extra flour that did not take easily to the dough, discard of it.
3. Form into a ball, drizzle the mixing bowl with 1 tsp olive oil, and place the dough back into the mixing bowl. Cover with a damp towel or paper towel and let it rise in a warm place until it doubles in size (about 1 hour).
4. After 1 hour, very gently pull each corner and fold it into the middle of the dough, about 4 to 5 pulls. Do not punch to flatten. Cover again, and let it rise for another 30 minutes. While the dough is rising the second time, get the oven ready.
5. Preheat the oven to 450 F. Put a Dutch oven* (with the lid) in the hot oven for 30 mins.
6. When hot, carefully remove the Dutch oven from the oven and line it with parchment paper (use oven mitts as the it will be very hot). Gently remove the dough from the bowl and reshape it back into a ball if needed. Try not to let it deflate too much. Brush with remaining 1 tsp honey mixed with 1 tsp olive oil. Using a sharp knife, cut an X across the top of the bread. Put the lid back on to the Dutch oven (using oven mitts) and bake in the oven for 30 mins. After 30 mins, remove the lid and return back to the oven for another 7. Let cool for 15 mins before slicing.
* If you do not have a Dutch oven, you can use any deep, wide OVEN SAFE pan. If it does not have an oven safe lid (most lids aren’t) cover it with a sheet pan or a piece of foil.