Iyengar Bakery Khara Bread Recipe | Spicy Indian flavored Bread

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Khara Bread is a spicy Indian bakery style bread that is flavored with a sauteed onion and herb mixture. It is soft and delicious with a beautiful crumb.

We love bread in our house, especially one that is soft and flavorful. This Iyengar bakery style bread fits the bill perfectly.

If you are wondering what Iyengar bakery is – it is a popular franchise of bakeries in South India. They typically sell only vegetarian baked goodies and were quite popular while I was growing up.

Khara buns or bread were one of my favorite things to order from the bakery. ‘Khara’ means hot or spicy, so this bread is packed with a punch.

But feel free to make it as spicy as you want. I keep it on the mild side because of the kids.

Ingredients needed

You will the basic ingredients to make any bread:

• flour – I use a combination of all-purpose and whole-wheat flours. You can use just all-purpose or add some spelt or buckwheat or teff to add some fiber and nutrition. I recommend not more than 1 cup of above mentioned flours.
• instant yeast (aka rapid-rise, fast-acting) – if you are using active dry yeast, then use 2.5 teaspoons in the recipe.
• sugar and salt.
• milk – I make this recipe vegan and use non-dairy milk (almond or oat). But you can use regular dairy milk as well.
• water

To get the characteristic flavor in this khara bread, a spicy cooked onion mixture is added to the dough. You need the below ingredients to make that:

• onions – any colored onions will work. Feel free to use chopped scallions too.
• cumin seeds
• herbs – fresh cilantro and mint. Traditionally these 2 herbs are used, but feel free to use other herbs like parsley or dill.
• fresh green chilies – these add heat and spiciness to the bread. Substitute it with crushed red pepper flakes.

Instructions

Start the recipe by making the spicy onion mixture.

• Heat oil in a skillet, add the cumin seeds and cook for 30 seconds. Next add the onions and cook till they turn translucent,.
• Add the chopped chilies or crushed red pepper flakes, herbs and salt. Cook for 1 more minute. Turn off the heat and let the mixture cool slightly.

Next make the dough:

• In a large bowl or the bowl of the stand mixer, combine flour (s), instant yeast, salt and sugar. Add lukewarm water, milk and the onion-herb mixture.
• Mix and knead until a smooth, soft and satiny dough is formed, about 8 minutes on the machine, 10~12 minutes by hand.
• Place the dough in a greased bowl, cover and let rise for 1 hour or until doubled in volume.

Form the loaf and second rise:

• Remove the dough onto a lightly floured surface, gently deflate the dough and flatten it into a rectangle. Roll into a tight log and pinch the edges.
• Place the log into a lightly greased 9″x5″ baking pan and flatten slightly to fill the pan. Cover with a lightly greased plastic wrap and allow to rise for 1 hour or until the dough crests 1″ over the rim of the pan.

Bake:

• Preheat the oven to 375°F.
• Brush the top of the dough with almond or oat milk and bake for 35~40 minutes or until the bread is golden brown on top and sounds hollow when tapped.
• Remove from the oven and cool for 5 minutes.
• Then invert it over a wire rack and cool completely before slicing.

Taste Test

The bread is soft with a beautiful crumb. We enjoyed the bread just as is for an afternoon tea snack and with a pat of butter for breakfast.

Bread is great to make a grilled cheese sandwich. My kids loved it.

Bread can be stored for up to 3 days at room temperature. Slice the completely cooled bread, wrap it in plastic wrap and place in a ziploc bag.

For longer storage (up to 1 month), store the well wrapped bread in the freezer.

How to make Khara Buns?

The same dough can be used to make Khara buns or rolls. After the first rise, gently deflate the dough and divide into 12~16 equal size pieces.

Follow the instructions from this spinach sandwich rolls recipe on how to shape the buns. Bake for 17~20 minutes or until the tops are golden and feel firm to touch. Remove from oven and let cool before serving.

Tips & Substitution Ideas

• Feel free to use up to 1 cup of whole grain flours like spelt, buckwheat or teff instead of whole wheat flour.
• You can substitute instant yeast with active dry yeast – simply use 2.5 teaspoons of it in the recipe.
• Use other herbs like parsley or dill instead.
• Substitute fresh green chopped green chilies with crushed red pepper flakes.

Few more interesting baking recipes

• Yemeni Kubaneh – one of the prettiest breads that you can make.
• Pletzel – flatbread that is topped with caramelized onions.
• Apricot Sweet rolls – soft and sweet rolls filled with apricot jam.

Iyengar Bakery Khara Bread

Pavani

Khara Bread is a spicy Indian bakery style bread that is flavored with a sauteed onion and herb mixture. It is soft and delicious with a beautiful crumb.

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 45 mins

Rising Time: 2 hrs

Total Time 3 hrs 15 mins

Course breads

Cuisine south indian

Servings 12 Servings

Calories 150 kcal

Ingredients

  

For the Masala/ Spice mixture:

• 1 tablespoon Oil
• 1 teaspoon Cumin seeds
• 1 Medium Onion, finely chopped
• 1 cup Cilantro, finely chopped
• 1 cup Mint, finely chopped
• 1 ~ 2 teaspoons Green Chilies, finely chopped*
• To taste Salt

For the dough:

• 2 cups All purpose flour*
• 1¼ cups Whole-wheat flour
• 2 teaspoons Instant Yeast
• 1½ tablespoons Sugar
• 1 teaspoon Salt
• ¾ cup Lukewarm Water
• ½ cup Non-dairy Milk*, lukewarm

Other Ingredients:

• 2 tablespoons Non-dairy Milk*, for brushing the loaf

Instructions

 

Make the Spice mixture:

• Heat oil in a skillet, add the cumin seeds and cook for 30 seconds. Next add the onions and cook till they turn translucent, about 4~5 minutes.
• Add the chopped chilies, herbs and salt. Cook for 1 more minute. Turn off the heat and let the mixture cool for 10 minutes.

For the dough:

• In a large bowl or the bowl of the stand mixture, combine flour (s), yeast, salt and sugar, Whisk to combine.
• Add lukewarm water, milk and the onion mixture.
• Mix and knead until a smooth, soft and satiny dough is formed, about 8 minutes on the machine, 10~12 minutes by hand.
• Place the dough in a greased bowl, cover and let rise for 1 hour or until doubled in volume.
• Remove the dough onto a lightly floured surface, gently deflate the dough and flatten it into a rectangle. Roll into a tight log and pinch the edges.
• Place the log into a lightly greased 9″x5″ baking pan and flatten slightly to fill the pan. Cover with a lightly greased plastic wrap and allow to rise for 1 hour or until the dough crests 1″ over the rim of the pan.
• Preheat the oven to 375°F.
• Brush the top of the dough with almond or oat milk and bake for 35~40 minutes or until the bread is golden brown on top and sounds hollow when tapped.
• Remove from the oven and cool for 5 minutes.
• Then invert it over a wire rack and cool completely before slicing.

Notes

• You can choose to make this bread with 100% all purpose flour. Use 3¼ cups of all-purpose flour in the recipe.
• Feel free to use up to 1 cup of whole grain flours like spelt, buckwheat or teff instead of whole wheat flour.
• You can substitute instant yeast with active dry yeast – simply use 2.5 teaspoons of it in the recipe.
• Use other herbs like parsley or dill instead.
• Instead of chopped green chilies, use ½~1 teaspoon of crushed red pepper flakes.
• I use either almond or oat milk in the bread. But feel free to use regular dairy milk. For brushing the loaf, you can even use beaten egg to get a beautiful shine once baked.
• Bread can be stored for up to 3 days at room temperature. Slice the completely cooled bread, wrap it in plastic wrap and place in a ziploc bag.
• For longer storage (up to 1 month), store the well wrapped bread in the freezer.