Jalapeño Paneer Onion Stuffed Bread Recipe

Who doesn’t love breads? And when it’s stuffed with your favorite stuffing it just gets undeniable. Home baked is an icing on the cake. Oh that smell of freshly baked bread coming from your kitchen. Stuffed breads can be made with any stuffing of your liking – sweet or savory. Mom and I decided to explore a recipe that was in her head since some time. She thought about the combination of jalapeño, paneer, chillies, onions and corn and henceforth that became the stuffing we were craving for. Follow along for an easy recipe made with ingredients you will definitely find in your pantry right now. Recipe credit goes to my Mommy since I was only a helper. 🙂

jalapeno paneer stuffed bread

jalapeno paneer stuffed bread

 

jalapeno paneer stuffed bread

Total time: Approx 2 hour 30 min

Serves: 2-3

Here’s what you need:

For Dough

  • 3/4rth cup maida (All purpose flour)
  • 1/2 cup warm water
  • 3/4th tsp yeast (I used Active dry yeast)
  • 3/4 tsp salt
  • 1/2 tsp sugar
  • 3 tbsp olive oil

For Stuffing:

  • 1/4th onion sliced
  • 1 green chilli finely chopped
  • 1/2 tsp salt
  • pickled jalapenos – 8 to 9 pieces chopped
  • 1/2 cup paneer pieces
  • 1 tbsp boiled corn
  • 1/2 tsp dried red chili flakes (adjust to your taste)

Here’s what you do:

For the Dough:

  • In a mixing bowl combine warm water, yeast, salt, sugar, olive oil. Mix well.
  • In another mixing bowl combine the above mixture with maida/All purpose flour and knead it into a soft dough. Once the initial dough comes together knead it for 4 to 5 more minutes until dough is smooth and elastic.
  • Let it rise for 1 hour. (You can either keep it in the oven for rising or if the sun is out you can leave it out in the sun for about 20 min and keep a check on it).

For the stuffing:

  • Heat 1 tbsp olive oil and add in the sliced onion, chillies and salt and cook until the onion is translucent (~3-4 min).
  • Let it cool and then add in the chopped picked jalapeños, paneer and dried red chili flakes.
  • Mix it well.

To assemble:

  • Roll the dough, spread the stuffing mixture and roll the dough tightly into a log.
  • Lightly grease the bottom of a cookie tray.
  • Put the prepared log onto the greased cookie tray
  • Loosely cover with a damp kitchen towel and place the tray in a warm place for 1 hour to allow dough to rise.
  • Take a serrated knife and make shallow diagonal slits into the top of the dough
  • Preheat oven to 400 degrees F (232C)
  • Place pan in the oven and bake for 30 to 35 minutes. Keep an eye on it because every oven has different baking times.
  • Remove bread from oven and allow it to cool for 5 minutes in the tray. Remove bread from tray and place on a cooling rack for 30 minutes before cutting or serving.
  • Cool completely before storing.

jalapeno paneer stuffed bread

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