In the course of cooking Indian food, I’ve found that many dishes have a great number of similarities. This is a distilled version of what they have in common.

Since not every cook has every ingredient, and there’s no accounting for taste, I’ve put an asterisk (*) next to the ingredients and steps that are required. The rest can be considered optional. – see original post for more information -

makes two loaves of bread or a big batch of cinnamon rolls.
I use 1 1/4 cups white wheat flour and 4 cups bread flour for a slightly denser loaf
- I found liquid lecithin at Whole Foods in the supplement section. Sprouts may have it too.
- Don’t measure the lecithin. You’ll never get it off your measuring spoon. Just pour a quarter sized dollop for each tbsp.
- After the rise, the dough won’t look high enough. Don’t worry. It finishes in the oven.
- I’ve noticed lately that my bread comes out better if I add an extra tbsp or two of water and only mix for 4 1/2 minutes. You don’t want the dough to be too dry or too stiff.

Little cheese puffs