Kalaiya bread is a traditional and popular dish in Rajshahi, Bangladesh. It is also nutritious and delicious. Kalai bread was once widely circulated in the region due to the easy availability of masakalai pulses. This bread was a daily food for the working people in the field. Because eating this bread reduces appetite.
In terms of size, Kalaiya bread is almost twice as much as ordinary bread in terms of both radius and thickness.
It does not take a machine to make this traditional bread. Instead, its shape has to be made by hand.
It tastes very good when eaten with salt-pepper mash or eggplant mash. This bread was a village food at one time, but now it is also popular in the city. Let’s find out the recipe for Kalai bread.
Kalai bread
Ingredients:
Rice Flour – 3/4 Cup (3/4)
Mash Kalai dal flour – 1/4 cup (4/1)
Normal water-like quantity
Method:
Mix all the ingredients and make hard yeast with normal water.
Do not make the yeast too soft. Bread will be harder than flour.
Make round balls by hand.
Make a thick bread-like shape.
Put a little water in your hand and make a circle.
When the bread is ready, immediately put it on the earthen opening.
Turn it upside down. When done, take it down.
This bread should be eaten hot and will harden when it is cold.
Salt paste
Ingredients:
Salt
Garlic
Chop the onion
Green pepper
Pickle oil and a little pickle
Method:
You have to give a little more salt. It can be done by rubbing it together with mustard oil or pickle oil.
You can also give coriander leaves if you want.
Tips:
You can also make bread with a wooden spoon. But you will not get the real taste. You have to make thick bread.
You can also make bread in a baking pan if you don’t have a clay pot.
Peel a squash, grate it and squeeze the juice.
Serve:
Serve with mashed potatoes, including hot salt paste, eggplant mash, and coriander leaf mash. You can also eat it with duck meat.