Hyderabadi Tijgerbrood

Ingredients

Hyderabadi Tijgerbrood differs from the original Dutch Tijgerbrood by incorporating the flavors and spices of Hyderabadi cuisine. The original recipe is adapted to include traditional Hyderabadi spices such as cumin, coriander, turmeric, and other aromatic ingredients. This fusion of Dutch and Hyderabadi cuisines creates a unique and flavorful bread that showcases the best of both culinary traditions. We alse have the original recipe for Tijgerbrood, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 1 tsp cumin powder 1 tsp cumin powder
• 1 tsp coriander powder 1 tsp coriander powder
• 1/2 tsp turmeric powder 1/2 tsp turmeric powder
• 1/2 tsp red chili powder 1/2 tsp red chili powder
• 1/4 tsp black pepper 1/4 tsp black pepper
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 300ml (1 1/4 cups) warm water 300ml (1 1/4 cups) warm water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 47g, 1g
• Protein: 7g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, salt, cumin powder, coriander powder, turmeric powder, red chili powder, and black pepper.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture and vegetable oil.
4. 4.
   Mix the ingredients together until a dough forms.
5. 5.
   Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
7. 7.
   Preheat the oven to 200°C (400°F).
8. 8.
   Punch down the dough to release any air bubbles and shape it into a round loaf.
9. 9.
   In a small bowl, mix together 1 tablespoon of vegetable oil, 1/2 teaspoon of cumin powder, and 1/2 teaspoon of coriander powder to make a paste.
10. 10.
    Spread the paste evenly over the surface of the bread, creating a tiger-like pattern.
11. 11.
    Place the bread on a baking sheet and bake for 25-30 minutes or until golden brown and crusty.
12. 12.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Cumin — Toast the cumin seeds in a dry pan over medium heat for a few minutes until fragrant. Then grind them into a powder using a mortar and pestle or a spice grinder.
• Coriander — Use freshly ground coriander seeds for the best flavor. Toast the seeds before grinding them to enhance their aroma.
• Turmeric — Be cautious when handling turmeric as it can stain surfaces and clothing. Use gloves or wash your hands immediately after handling.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Serve the Hyderabadi Tijgerbrood with mint chutney or yogurt raita for a refreshing accompaniment.
• Experiment with different spice combinations to create your own unique flavor profile.
• Make sure the yeast is fresh and active to ensure a good rise of the dough.
• Allow the bread to cool completely before slicing to achieve clean and even slices.

Serving advice

Serve the Hyderabadi Tijgerbrood warm or at room temperature. It can be enjoyed as a standalone snack or served alongside Hyderabadi biryani, kebabs, or curries.

Presentation advice

Present the Hyderabadi Tijgerbrood on a wooden cutting board or a decorative bread basket. Sprinkle some freshly chopped coriander leaves on top for an added touch of freshness.