|“Whole Wheat Methi Buns”|
Whole wheat Flour (Aata) – 1 cup
Dry Yeast – 1 teaspoon (approx 5gms)
Sugar – 1 tablespoon (approx -15 gms)
Salt – 1 teaspoon (approx – 5 gms)
Water, lukewarm – 1/2 cup (approx-100 ml)
Olive oil – 1 tablespoon
Kasuri Methi (Dry Fenugreek leaves) – 1 tablespoon
Ajwain (Carom Seeds) – 1/4 teaspoon
Butter for brushing the buns.
Add sugar to lukewarm water, when almost dissolved add the dry yeast and mix well so all the yeast is dissolved.
In a large bowl add the Whole wheat flour along with ajwain and dry fenugreek leaves, salt and mix well and add the ready yeast mixture and make a dough. Put the dough in a greased bowl, cover with a moist muslin cloth or you could also cover with cling film. Keep the dough in a moist place to rise for 30 minutes.
Add 1 tablespoon olive oil and punch down the dough, cover with cling film and let it rise again for 30 minutes.
Punch down the dough.
Turn out the dough onto a lightly floured board and kneed. Now divide the dough into 8 small balls and place them in a greased baking dish, allowing enough space for the buns to expand.
Cover the tray with cling film and let it rest for another 15 minutes.
Pre- heat the oven at 190 degree Celsius or 375 degree Fahrenheit. Place the ready dough in the pre heated oven and let it bake for 18 -20 minutes.
Once done the crust will have a golden brown colour.
Brush the buns with butter and let it cool over wire rack.
Serve warm with tea or coffee.