Semolina Bread

I have baked extensively with all kinds of flour . I hadnt tried semolina except for baking cakes . They turned out great . I had a good quantity of semolina which I had to use so I thought why not in breads or baking pav buns . I realised after adding semolina / sooji to the mixture of yeast for kneading that I hadnt powdered them finer as was being done in many recipes, but I took my shot as the quality of semolina that I used was very fine and powdery . So make sure to use chiroti rava for this recipe or power the semoline in a blender if you have normal sooji at home .

Semolina bread is so soft and light and I never imagined baking with semolina would give me such satisfying result, I am now absolutely in love with this kind of baking . I have used chiroti rava / sooji which is super fime and almost like flour itself , yet has that perfect grainy texture .The result was unbelievable .

Ingredients

Semolina bread / pav buns

10 tbsp warm water or milk

1.5 tsp yeast

1 tbsp jaggery

1 cup fine semolina ( I used chirotirava)

1/4 cup all purpose flour (

you can also bake it with only semolina and skip all purpose flour )

1 heaped tbsp milk powder .

3 tbsp softened butter

1/4 tsp salt

3 tbsp extra milk if needed.

Method

First allow the yeast to activate by ading milk , sugar/jaggery to the yeast and setting aside for few minutes .

Take a bowl, add the activated yeast , add the flour, salt,milk powder , and prepare the dough as shown in the video , initially the dough will be sticky, but you have to continue kneading this sticky dough till it comes together to a smooth dough .

add butter into the dough and keep kneading till a perfect shiny dough is achieved .

cover and keep for proofing .

It may take upto one hour, take out dough to a work surface, and lift and fold the dough on to itself few times, then shape into a ball and refrigertae this dough for about 8 to 12 hours for proofing in the fridge . This slow proofing will give excellebt results .

After 8 to 12 hours , take out dough from fridge, it will be easier to handle now as it is non sticky and very firm, .

Divide the firm proofed dough into required no of pieces . Shape into individual pav buns or rolls, place in a greasewd baking tary .

cover the tray with clingwrap or a cloth and allow for one more proofing to enable the dough balls to become bigger .

Bake in a preheated oven at 180 C for 25 minutes or till baked .

Take out the baked buns from the oven , allow to cool , brush with butter and cover and keep if you want a soft crust op top .

Enjoy these soft fluffy semolina buns with bhaji .

Here is my Youtube video on the same . Do subscribe to my channel for more uploads .