Kalacha Dough

Spicy Kalacha Dough Recipe from Chad

Preparation time: 1 hour | Cooking time: 20 minutes | Servings: This recipe makes 12.

Introduction

Kalacha dough is a versatile and delicious dough that can be used to make a variety of sweet and savory treats. This recipe has been passed down through generations and is a favorite in many households.

History

The recipe for Kalacha dough has been in my family for years. It originated in Eastern Europe and has been a staple in our family gatherings and celebrations. The dough is easy to make and can be used to create a wide range of dishes, from sweet pastries to savory breads.

Ingredients

6 to 7 cups of sifted flour
2 cups of shortening
0.5 tsp of salt

How to prepare

Mix the above ingredients together well.
Make a well in the center.
In a bowl, mix 2 yeast cakes with 0.5 cup of water. Stir and cover. Wait for 10 minutes.
Then mix in 2 eggs and 1 cup of evaporated milk.
Gradually pour the mixture into the well of the flour mixture and knead together.
Put the dough into a greased bowl, cover it, and place it in the refrigerator for 1 hour or overnight.
Roll out the dough in sugar or use any desired filling.
Bake at 350°F (177°C) for 20 minutes.
For filling suggestions, please refer to my Grammy's bread dough page.

Variations

Add a sprinkle of cinnamon or nutmeg to the dough for a warm and spicy flavor.
Fill the dough with jam, chocolate, or nuts for a sweet and decadent treat.
Top the dough with cheese, herbs, or vegetables for a savory twist.

Cooking Tips & Tricks

Make sure to sift the flour before mixing it with the other ingredients to ensure a smooth and even dough.

- Knead the dough well to develop the gluten and create a light and airy texture.

- Let the dough rest in the refrigerator for at least 1 hour, or overnight, to allow the flavors to develop and the dough to relax.

- When rolling out the dough, use a light touch to prevent it from becoming tough.

- Experiment with different fillings and toppings to create unique and delicious treats.

Serving Suggestions

Serve Kalacha dough warm with a cup of tea or coffee for a delicious and comforting treat.

Cooking Techniques

Use a stand mixer with a dough hook attachment to make the dough quickly and easily.

- Brush the dough with egg wash before baking to create a shiny and golden crust.

- Bake the dough in a preheated oven to ensure even cooking and a crisp exterior.

Ingredient Substitutions

You can use butter or margarine instead of shortening in this recipe.

- If you don't have evaporated milk, you can use regular milk or cream as a substitute.

Make Ahead Tips

You can prepare the Kalacha dough ahead of time and store it in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Serve the Kalacha dough on a decorative platter with a dusting of powdered sugar or a drizzle of icing for a beautiful and elegant presentation.

Pairing Recommendations

Enjoy Kalacha dough with a cup of hot cocoa or a glass of milk for a classic and comforting pairing.

Storage and Reheating Instructions

Store any leftover Kalacha dough in an airtight container at room temperature for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Kalacha dough contains approximately 300 calories.

Carbohydrates

Each serving of Kalacha dough contains approximately 30g of carbohydrates.

Fats

Each serving of Kalacha dough contains approximately 20g of fats.

Proteins

Each serving of Kalacha dough contains approximately 5g of proteins.

Vitamins and minerals

Kalacha dough is not a significant source of vitamins and minerals.

Alergens

This recipe contains wheat and eggs.

Summary

Kalacha dough is a rich and indulgent treat that is best enjoyed in moderation due to its high fat and calorie content.

Summary

Kalacha dough is a delicious and versatile recipe that can be used to create a wide range of sweet and savory treats. With a few simple ingredients and some basic cooking techniques, you can enjoy this traditional recipe in your own home.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Kalacha Dough. It was handed down to me by an elderly woman I met at a farmer's market many years ago. She was selling fresh produce and homemade baked goods, and when I stopped at her stand to buy some vegetables, she noticed my interest in cooking.

"Would you like to learn how to make Kalacha Dough?" she asked, her eyes twinkling with excitement.

I had never heard of Kalacha before, but I was eager to learn something new. The woman, whose name was Mrs. Patel, invited me to her home the following week to teach me the recipe.

When I arrived at Mrs. Patel's house, she welcomed me with a warm smile and led me to her kitchen. The room was filled with the aroma of spices and freshly baked bread, and I knew I was in for a treat.

Mrs. Patel began by showing me the ingredients for Kalacha Dough - flour, water, yeast, sugar, and salt. She explained that the key to a successful Kalacha was in the kneading of the dough. "You must knead it well, with love and patience," she said.

As I watched Mrs. Patel work her magic with the dough, I was amazed at how effortlessly she transformed the simple ingredients into a smooth and elastic ball. She then placed the dough in a warm corner of the kitchen to rise, covering it with a clean kitchen towel.

While we waited for the dough to double in size, Mrs. Patel shared with me the story behind Kalacha. She told me that it was a traditional Indian bread that her grandmother used to make for special occasions. "It's a labor of love," she said, "and it brings people together."

When the dough had risen, Mrs. Patel showed me how to divide it into small balls and roll them out into thin circles. She then cooked the Kalacha on a hot griddle until they puffed up and turned golden brown. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished product.

Mrs. Patel served the Kalacha with a homemade curry and chutney, and I savored every bite. The bread was soft and fluffy, with a slight tang from the yeast and a hint of sweetness from the sugar. It was unlike anything I had ever tasted before, and I knew I had stumbled upon a gem.

After our meal, Mrs. Patel gave me a handwritten copy of the Kalacha Dough recipe, along with her blessings for success. She encouraged me to share the recipe with my family and friends, so that the tradition of making Kalacha could live on.

Over the years, I have made Kalacha Dough many times, each batch better than the last. I have shared the recipe with my children and grandchildren, passing down not just the ingredients and techniques, but also the love and passion that go into making this special bread.

Mrs. Patel has long since passed away, but her legacy lives on in every batch of Kalacha I make. Whenever I knead the dough and watch it rise, I remember her smile and the joy she took in sharing her knowledge with me.

And as I sit down to enjoy a warm, freshly baked Kalacha with my loved ones, I am filled with gratitude for the gift of culinary wisdom that was passed down to me. The recipe for Kalacha Dough is more than just a list of ingredients - it is a connection to the past, a celebration of tradition, and a reminder of the power of food to bring people together.