This unique Sourdough Nepalese Bread offers a delightful twist on traditional bread-making. Combining the tangy depth of sourdough starter with warm spices like cinnamon, nutmeg, and cloves, these rolls boast a rich, aromatic flavor profile. The dough is enriched with whole wheat flour and egg, creating a soft yet hearty texture. Unlike baked loaves, these are shallow-fried until puffed and golden brown, resulting in a crispy exterior and tender interior. Perfectly paired with savory dishes like lamb stew or enjoyed as a standalone snack, this recipe brings a comforting, homemade quality to your table. It’s an excellent way to use up extra sourdough starter while introducing a new dimension to your bread repertoire.
Sourdough Nepalese Bread
Description
This unique Sourdough Nepalese Bread offers a delightful twist on traditional bread-making. Combining the tangy depth of sourdough starter with warm spices like cinnamon, nutmeg, and cloves, these rolls boast a rich, aromatic flavor profile. The dough is enriched with whole wheat flour and egg, creating a soft yet hearty texture. Unlike baked loaves, these are shallow-fried until puffed and golden brown, resulting in a crispy exterior and tender interior. Perfectly paired with savory dishes like lamb stew or enjoyed as a standalone snack, this recipe brings a comforting, homemade quality to your table. It's an excellent way to use up extra sourdough starter while introducing a new dimension to your bread repertoire.Directions
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In a small bowl, combine the sourdough starter, beaten egg, and milk.
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In a large bowl, sift together the whole wheat flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt.
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Add the wet mixture to the dry ingredients and mix until a dough forms.
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Knead the dough briefly until it forms a smooth ball. Add more flour if the dough is too sticky, but keep it soft.
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Cover the dough and let it rise for 30 minutes.
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Divide the dough into 4 equal parts.
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Shape each part into a ball.
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On a lightly floured surface, roll out each ball into an 8-inch circle.
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Cut each circle into quarters, creating 16 triangular pieces.
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Heat 1 1/2 inches of salad oil in a heavy skillet over medium-high heat until it reaches 400°F (204°C).
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Carefully lower one piece of dough into the hot oil.
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As soon as the dough floats to the surface, immediately turn it over using a slotted spatula.
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Fry for about 2 minutes, or until puffed and golden brown on both sides.
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Remove the bread with a slotted spoon and drain on paper towels.
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Repeat with remaining dough pieces. Serve warm.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 660.5kcal
- % Daily Value *
- Total Fat 4.6g8%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 606.1mg26%
- Total Carbohydrate 135.9g46%
- Dietary Fiber 14.0g57%
- Sugars 9.9g
- Protein 23.7g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
