Katre pao & oondo

September 05, 2020

Katre pao & oondo

Katre pao and oondo is a crusty lean dough bread.

Ingredients:

All purpose flour (maida) : 4 cups (extra for dusting)

Dry yeast : 2 tsp

Sugar : 2 tsp

Salt : 1 tsp

Water : as required

Procedure:

Mixing: Take a bowl, add sugar, yeast and some warm water and mix it well. Set aside for 5 minutes or until it becomes frothy.

Then add flour and combine everything using a fork, keep adding water as required to bring everything together.

Kneading: Knead well stretching and folding for at least 10 minutes until gluten is activated. (You may use little water initially to make the kneading process easier. Once the gluten is activated keep adding more water little at a time. )

Then add salt and knead again for another five minutes.

Bulk fermentation: Make a soft dough, cover with a damp cloth or cling film and leave it to ferment for an hour.

The dough will double in size after fermentation.

Folding over: Transfer the leavened dough to a floured counter top, fold it using dry flour. Return it back to the bowl, cover and ferment it for another hour.

Dividing : Divide the dough into 12 equal balls.

Pre-shaping : Dust some dry flour and shape them into smooth balls.

Bench rest : Arrange the balls in a flour dusted tray or a kitchen towel keeping some gap between each and flatten them slightly.

Keep them aside for an hour, after proofing they will double in size

Shaping : For katre pav, take a leavened dough ball, dust it with some dry flour and keep it on the back of a bowl and give it a cut on opposite sides.