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Nothing beats the aroma of fresh bread baking in the oven…except the aroma of fresh bread combined with tantalizing spices baking in the oven. This Eggless Paneer Masala Bread recipe is a feast of the eyes, nose and tastebuds, yet so easy to make. Your family, friends and neighbors will be running over to see what’s cooking!
Prep Time: 10 minutes
Dough Rise Time: 1 hour
Baking Time: 30-35 minutes
Ingredients:
Warm Water – 1 cup
Rapid Rise Yeast – 1 1/2 tsp (see note below if using Dry Active Yeast)
Sugar – 1 tsp
Kosher Salt – 1 1/2 tsp
Olive Oil – 1/3 cup
All-Purpose Flour (Maida) – 3 cups (plus little extra for dusting)
Paneer – 7 oz (200 g or 1 1/2 cups), crumbled
Turmeric Powder – 1/4 tsp
Dry Mango Powder – 1 tsp
Red Chili Powder – 1/2 tsp or to taste
Garam Masala – 1 tsp
Salt – to taste
Pickled Jalapenos – 1/2 cup, chopped finely (click here for recipe) Nacho Jalapenos can also be substituted.
Method:
1. In a mixing bowl, combine Warm Water, Yeast, Sugar, Salt and Olive Oil. Mix well.
2. In a separate mixing bowl, combine above mixture (a little at a time) with All-Purpose Flour and knead into a soft dough. Once dough comes together, knead for 4 to 5 minutes, until dough is smooth and elastic. Additional flour can be used for dusting to prevent dough from sticking to hands.
3. Combine crumbled Paneer, Turmeric Powder, Dry Mango Powder, Red Chili Powder, Garam Masala, Salt and Pickled Jalapenos. Mix gently so that paneer doesn’t get mashed.
4. On a rolling surface, roll out dough into a rectangular shape (approx 9 inch by 13 inch).
5. Spread Paneer mixture evenly over the dough all the way to the edges and gently press in.
6. From the side closest to you, start rolling the dough tightly into a log.
7. Lightly grease the bottom and sides of a 9″x13″ baking pan and place dough log in the center.
8. Loosely cover with a damp kitchen towel and place pan in a warm place for 1 hour to allow dough to rise.
9. Take a serrated knife and make shallow diagonal slits into the top of the dough.
10. Preheat oven to 450 degrees F (232C) and then reduce temperature to 425 degrees F (218C).
11. Place pan in the oven and bake for 30 to 35 minutes. Every oven is different so please keep an eye on it towards the end of the cooking period.
12. Remove bread from oven and allow it to cool for 5 minutes in the pan. Remove bread from pan and place on a cooling rack for 30 minutes before cutting or serving.
13. Cool completely before storing.
Note: If using Dry Active Yeast, use same amount. Proof the yeast by adding it with sugar to warm water and allowing it to rest for 5-10 minutes, until foamy. Knead dough and allow the dough to rise for 1 hour. Roll out the dough, spread the filling, roll it into a log and the allow it to rise again for 1 additional hour. All other steps are the same.
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February 24th, 2012 at 5:01 pm
Mouth watering! Can you also suggest other fillings instead of paneer? Can we use tofu or boiled potatoes?
[Reply]
hetal Reply:
February 24th, 2012 at 8:16 pm
Hi Divya,
Potatoes would work as would firm tofu. You may have to really remove a lot of the moisture from it.
[Reply]
February 24th, 2012 at 6:21 pm
Hi , thanks for hay great recipe. If I wanted to substitute half the all purpose flour with atta, what changes will I have to make to the other ingredients iand the method in the recipe.
You ladies are doing a great job!!!
Anna
[Reply]
R Reply:
February 24th, 2012 at 7:05 pm
I have the same question. If I want to use whole wheat flour, then what changes should I make? Thanks
BTW, the bread looks hot and so do you guys!
[Reply]
hetal Reply:
February 24th, 2012 at 8:21 pm
Aww…thanks R! You probably would need just a tad bit more water but don’t add it until you are almost done kneading it (just in case).
[Reply]
hetal Reply:
February 24th, 2012 at 8:18 pm
Hi Anna,
Everything would stay the same except the amount of water. You may need just a bit more water but you can decide as you are kneading.
[Reply]
February 24th, 2012 at 7:16 pm
Can this be made as a quick bread – without yeast. If so, would it require a rising agent?
Thanks
[Reply]
hetal Reply:
February 24th, 2012 at 8:20 pm
Hi Lana,
We have not tried it as a quick bread but if you have a recipe for quick bread, you could possibly try the filling in it. Baking soda would probably be used as the leavening agent.
[Reply]
February 24th, 2012 at 8:00 pm
can i use normal vegetable oil instead of olive oil?
[Reply]
hetal Reply:
February 24th, 2012 at 8:19 pm
Hi Komal,
Yes, you can use regular oil.
[Reply]
February 24th, 2012 at 8:06 pm
Looks really good. I will def. make this. I had one question. How many servings would this make?
Thank you!
[Reply]
hetal Reply:
February 24th, 2012 at 8:18 pm
Hi Payal,
Its like a standard loaf of bread…depends on how many slices each person eats
[Reply]
February 24th, 2012 at 9:19 pm
Hi hetal and anuja thank you for such wonderful recipe..i love paneer but i love sweet too..can you suggest some sweet filling for this bread??
Thank You
[Reply]
R Reply:
February 24th, 2012 at 10:43 pm
I think you can use dry fruits, raisins, dry coconut and sugar mixture.
[Reply]
prachi Reply:
February 25th, 2012 at 9:17 pm
Thank you so much..it sounds delicious..
[Reply]
February 24th, 2012 at 10:28 pm
hi Hetal and Anuja,
This is a wonderful recepie.i will sure try for it.between that i have a question of using flax seed insteed of rapid raise yeast.Will that really work.
[Reply]
Divya Sriram Reply:
February 25th, 2012 at 1:37 am
Flax seed is generally used instead of eggs. I haven’t heard of it replacing yeast?!
[Reply]
Lakshmi Reply:
February 25th, 2012 at 6:17 am
then for what purpose we use yeast r baking soda is used,i thought it gives the soft puffiness and y not it shouldnt b replaced by flax seed?
[Reply]
hetal Reply:
March 1st, 2012 at 2:22 pm
Hi Lakshmi,
Flax seeds are a great substitute for eggs in some (not all) recipes. With their gooey texture, they bind the ingredients together as eggs do. Yeast is completely different in that it allows for fermentation. Since there are no eggs in this recipe, flax seeds would not be a good option. A substitute for yeast is usually baking soda/powder but then the recipe and proportions would change completely and we have not experimented with that.
[Reply]
February 25th, 2012 at 12:55 am
A savoury roulade!!!!! something different after a long time!
[Reply]
February 25th, 2012 at 2:10 am
Hi girls…….this is such a great idea….I have to try over the weekend. And Hetal you look so different…..u seem like u have lost weight? No its not the dress or make-up…..the dress is beautiful but I am a little concerned…..or expecting????
Girls take care……
Cheers…
[Reply]
hetal Reply:
March 1st, 2012 at 2:30 pm
Hello Renuka Aunty,
LOL! I am doing just fine but I’ll take it as a compliment that you think I am young enough to be expecting
.
[Reply]
February 25th, 2012 at 2:43 am
Hello ladies…!!
I had been sittin n wondering wht do i make for dad today when he gets back home..!!! n u guys have given me a perfect solution to it…!!! Its gonna be a big big surprise for him…!!!
Thanks and happy Cooking…
[Reply]
February 25th, 2012 at 8:42 am
this recipe look great after my exam i will try this definitely .can you show how to make simple pav.
[Reply]
February 25th, 2012 at 9:22 pm
Hi normally for bread strong flour is used. Is plain flour better than strong (bread) flour. Apologies if u have answered this in the video, I can’t currently access but rely on the written recipes. Thanks great site.
[Reply]
hetal Reply:
March 1st, 2012 at 2:35 pm
Hi Fahima,
We try to use ingredients that are easily available or in your pantry already. Most people have all-purpose flour on hand and it works just great for this recipe.
[Reply]
February 26th, 2012 at 6:36 am
Looks Yummy! Am definitely making it
I like to know if we need to brush with milk or water on top for a soft crust. Thank you for all the wonderful recipes.
[Reply]
hetal Reply:
March 1st, 2012 at 2:43 pm
Hi Susma,
You can try keeping a tray with water in it on the lower rack of your oven. This will produce steam and keep the crust soft.
[Reply]
February 26th, 2012 at 7:25 pm
Great recipe Hetal and Anuja. I made this yesterday for a potluck and everyone just loved it. i used green bell peppers instead of pickled jalapenos and it came out great.
[Reply]
February 27th, 2012 at 9:49 am
hi girls…thanx a lot for such a good looking bread..i have instant yeast,it says no reconstitution needed.add directly to the flour…so how do i go about it??might sound silly but iam too new to baking breads…n its my 1st time with yeast.
thank u..
[Reply]
hetal Reply:
March 1st, 2012 at 3:40 pm
Hi Garima,
We also used instant yeast (Rapid Rise is the same thing). Technically, you can mix it to dry ingredients but we like to incorporate it into our liquid mixture for even distribution. The difference is that we use the liquid right away as opposed to having to proof regular yeast (letting it foam for 5-10 mins).
[Reply]
February 28th, 2012 at 9:53 pm
can we use chicken instead
[Reply]
hetal Reply:
March 1st, 2012 at 4:06 pm
Hi Shazia,
If the chicken is cooked, it should work.
[Reply]
February 29th, 2012 at 3:10 pm
This is indeed a very nice recipe, the filling can be of anything eg very spicy potato & peas filling or anything that catches your imagination.The main thing is the making of the dough.Thank You !
[Reply]
February 29th, 2012 at 8:19 pm
Great recipe Hetal and Anuja………..but i doubt if i can make the same with whole wheat flour………..pls reply as i want to avoid maida in any case.
Thanks.
[Reply]
hetal Reply:
March 1st, 2012 at 4:24 pm
Hi Neha,
We have not tried this recipe with whole wheat flour but are sure that the texture and taste will be different (not necessarily bad). If you decide to try it, we would love to get your feedback.
[Reply]
March 1st, 2012 at 12:16 pm
Instead of picked jalepenos, can i use pickled ginger, my mom has a whole bottle of the stuff in the fridge!
[Reply]
hetal Reply:
March 1st, 2012 at 4:27 pm
Hi Simha,
Pickled ginger sounds good too! Though since ginger is more intense, I would use it sparingly.
[Reply]
March 4th, 2012 at 6:18 am
Hi Girls
Tried this bread. it came out well as more than I thought. but I had to add more water than prescribed in the recipe, initially while mixing the wet n dry ingredient I felt it need more water(like 1/4th of xtra)so went ahead n added warm water,I had no jalepeno pickles..so substituted with finely chopped green chilli n lime juice….alls well that ends well
it was really wonderful……the whole loaf was finished (by hubby n kids)within an hour of baking
[Reply]
March 4th, 2012 at 4:20 pm
I made the bread but the inside of the bread was a bit soggy. What should I have done?
[Reply]
hetal Reply:
March 7th, 2012 at 8:16 pm
Hi Suzette,
Every oven is different so you may want to change up the temperature a bit. You can try a lower temperature and bake longer so that the inside has a chance to cook before the outside gets overcooked.
[Reply]
March 4th, 2012 at 6:00 pm
Great recipe…….but can I use instant yeast in place of rapid rise yeast and frozen paneer ?
[Reply]
hetal Reply:
March 7th, 2012 at 8:11 pm
Hi Arpita,
Yes, they are the same.
[Reply]
March 5th, 2012 at 5:51 am
Can the filling me made sweet instead? Like chocolate chips and waltnuts?
[Reply]
hetal Reply:
March 7th, 2012 at 8:08 pm
Hi Paulami,
You can make a sweet version but probably not chocolate chips. They may make a gooey mess inside. Stick with dry ingredients like brown sugar, little butter, nuts, cinnamon, etc. Also, you may want to reduce the amount of salt in the dough.
[Reply]
Poonam Reply:
January 22nd, 2013 at 3:30 pm
I was just thinking about the sweet version. Brown sugar , cinnamon and butter combination sounds great ! Thanks !
[Reply]
March 8th, 2012 at 7:15 pm
I tried this recipe. It turned out great. I also wanted to take this chance and say thank you to both Anuja and Hetal. I have become a big fan of this website and regularly cook using your recipes. Everytime, I am confused on what to make for a meal, I just log on toe showmethecurry.com. This website practically has all the recipes. I love all your recipes.
Thank you so much once again and keep up the excellent work!
[Reply]
March 9th, 2012 at 1:59 am
Hi. the bread looks great. planning to make it tomorrow. just one question. how many days just this bread last?
[Reply]
March 9th, 2012 at 2:07 am
hi, Hetal and Anuja.
this looks real yum. i am going to try it tomorrow. but can i serve this bread with any dipping sauce or not?
[Reply]
March 11th, 2012 at 3:24 pm
that is good.can i know if we can use morzarella chees as substitute?
[Reply]
March 16th, 2012 at 1:29 am
I tried this recipe,yet to bake it but after 45 mins of resting in the oven the dough hasn’t risen at all. Couple of things i did different, i warmed the water 1 minute instead of 30 seconds. But it wasn’t boiling hot. And after kneading the dough rested for like 1/2 hour before i rolled and put it in the oven, as i had something else baking inside. Please point out the mistake i made.
[Reply]
Anonymous Reply:
March 16th, 2012 at 11:00 pm
Thanks Lakshmi. I was planning to make this.
[Reply]
hetal Reply:
March 21st, 2012 at 10:50 pm
Hi Lakshmi,
Very hot water, even if it is not boiling, will kill the yeast. I suspect that was the problem. Also, if you had something baking already in the oven, the temperature was probably too hot for you to try to make the dough rise.
[Reply]
March 20th, 2012 at 5:03 pm
Hello Anuja and Hetal,
thanks for sharing all these wonderful recipes with the world. I always feel that the taste of our region will never be lost at any point of time because of the great thing ppl like you do! Hats off to the efforts.
I tried this recipe with active dry yeast, followed all proportions n steps, Put it in oven for around 30-32 minutes. It was golden brown and looked great, but i found the crust to be a lil bit too hard. The bread tasted excellent. Felt it would have been great if i got it a lil softer. is it because my oven overcooked it? would appreciate your suggestion. Thanks
Anupama
[Reply]
Anupa Reply:
March 20th, 2012 at 6:22 pm
hi, Anupama.
i think they mentioned in the video or in one of the comment that if you want the outer layer little softer put some water in tray in the bottom rack of the oven and bread on top rack. this will avoid the outer layer of the bread becoming too hard. i tried it and it worked.
Anupa.
[Reply]
Anupama Reply:
March 21st, 2012 at 7:05 pm
Thanks Anupa, I will try this way now. I really appreciate your response.
[Reply]
March 26th, 2012 at 1:22 am
Thank YOu for sharing this mouth-watering recipe! Would using mozzarella cheese instead of paneer be a good idea? :/ Thanks.
[Reply]
hetal Reply:
March 28th, 2012 at 1:27 pm
Hi Sharon,
No, mozzarella cheese would not be a good option because it melts into a stringy mess. Feta cheese would be a better option but since its so salty, you may have to adjust the other flavors.
[Reply]
April 2nd, 2012 at 2:07 am
Hi
Just to let you know I used this recipe with mince lamb meat (which was cooked with chillies/corriander paste and cumin seeds and ginger plus salt; when dry add 2 tsp tomato puree and cook through). Pressed it into the bread and sprinkled some cheddar cheese (used sparingly). Everyone loved it.
PLEASE DONT SHUT DOWN. Will your web site be available to access after 31/4/12?
[Reply]
hetal Reply:
April 4th, 2012 at 11:32 pm
Hi Fahima,
Wow! That sounds great! We are not shutting down…it was just an April Fools Day joke
[Reply]
April 2nd, 2012 at 10:56 am
Hi
Tried it with savory filling made with grated beetroot/onions/chillies. The bread turned out excellent and really yummy.
Thank you for this wonderful recipe. Great going u 2 !!
[Reply]
April 2nd, 2012 at 8:27 pm
Hello Hetal & Anuja, this is the first time im commenting on the site but i love ur dishes…. I tried out this paneer masala bread, and it turned out awesome…. Best option wen driving long for vegetarians specially here in US becoz there arent many options in eateries outside
[Reply]
April 3rd, 2012 at 2:55 pm
Loved this bread ….absolutely a best seller at my place. Did a blogpost on it – of course gave you guys due credit !! thanks so much.
http://turmericnspice.blogspot.com/2012/04/masala-bread.html
[Reply]
hetal Reply:
April 4th, 2012 at 11:25 pm
Thanks! Your version looks simply delicious!
[Reply]
April 12th, 2012 at 9:21 am
Rapid rise yeast is the same as instant yeast?
[Reply]
hetal Reply:
April 16th, 2012 at 9:30 pm
Hi Haseena,
Yes, they are the same. Rapid rise (instant) yeast can be mixed into dry ingredients but active dry yeast has to be proofed in warm water before mixing into dry ingredients. Also, you can skip the double rising with rapid rise yeast.
[Reply]
April 23rd, 2012 at 3:20 am
Hetal, Anuja: Your recipes are awesome! This one in particular: keep it up! my stomach says THANKS!
[Reply]
hetal Reply:
April 30th, 2012 at 9:59 pm
You are very welcome Olivia!
[Reply]
April 25th, 2012 at 11:52 pm
Thank you for sharing another great recipe, Ladies.
In the video you mentioned that putting cuts on the top of the bread, before baking, makes it look nice but here is the real reason why breads are baked that way:
“Diagonal slashes on the surface of the loaf allows the steam in the bread to escape so that it expands evenly during the baking process”.
[Reply]
hetal Reply:
April 30th, 2012 at 9:29 pm
Thanks PK!
[Reply]
April 26th, 2012 at 12:00 am
Hi Hetal & Anuja,
I have tried so many of ur recipes and this stuffed bread was huge hit. Me and my husband loved every bite of it. Thanks guys..
Btw, i have posted the recipe in my blog. Here is the link
http://aaha-oho.blogspot.com/2012/04/potato-masala-bread-loaf.html
[Reply]
hetal Reply:
April 30th, 2012 at 9:29 pm
Thanks Nidhya!
[Reply]
May 3rd, 2012 at 9:18 pm
OMG!!
I tried it yesterday..it tastes very yummy..my cousins just loved it..all credit goes to u both..god job hetal & anuja…i appreciate ur interest in specifying substitutes, if we don’t have one ingredient.. keep posting nice recipes like this..thank u guys..u rock..
[Reply]
May 8th, 2012 at 1:38 pm
Hi Hetal and Anuja, Tried this recipe for our weekend trip, came out delicious. It stayed fresh for 2 days here in UK weather. Everyone loved it!! Thanks a ton
[Reply]
June 4th, 2012 at 2:53 pm
Hi
I just baked a similar bread.Blogged and posted it here
http://veenasvegnation.blogspot.in/2012/06/roasted-bell-pepper-and-cottage-cheese.html
Thank you for this wonderful recipe
[Reply]
August 14th, 2012 at 9:30 am
Hi Hetal & Anuja,
Its just an awsum recipie…. wud luv to make it this weekend itslef….
just wanted to ask- can i use normal cooking oil instead of olive oil?? and what is rapid rise yeast?? can u suggest any alternate??
thankx in advance….:)
[Reply]
August 23rd, 2012 at 5:55 pm
Hi Ladies, looks awesome!! planning to try it but wanted to know if I can substitute bread flour with all purpose?
[Reply]
hetal Reply:
August 24th, 2012 at 1:29 am
Hi Sinduja,
We have never tried it, but it should be okay. Check to see if your bread flour has any added leavening agent such as baking soda or powder. If so, you would have to alter the recipe a bit.
[Reply]
August 25th, 2012 at 10:48 pm
Hello Hetal, Anuja,
After trying several bread recipies and failing.. I tried this one. This came out very well. Thanks a ton. I followed your recipe very closely. One thing I did differently is.. I warmed the water in the microwave (for 30 seconds), but it was quite hot. So I cooled it for a few seconds before putting the yeast. The water was close to luke warm. For me, the climax was the dough actually rose nicely and I also learnt what is the difference between dry active yeast and rapid rise yeast.
I have been trying several other recipies from your site ever since I got married and have been getting such good feed back from friends and family. Kudos to both of you for making cooking interesting. One more thing is.. you bring recipies from all over the planet (both in India and outside) truly making it global
Cheers,
Saradha
[Reply]
hetal Reply:
August 30th, 2012 at 5:29 pm
Thanks Saradha!
[Reply]
September 26th, 2012 at 4:18 am
Hello there Hetal and Ani=uja,
Great site here. I teied the Paneer Bread Roll and it did come out goodie
Here is my post, have mentioned your site in it 
Thanks!
http://nansyumyums.blogspot.in/2012/09/paneer-bread-roll.html
[Reply]
hetal Reply:
October 1st, 2012 at 3:37 pm
Thanks Nandita!
[Reply]
October 16th, 2012 at 8:23 pm
Hi Hetal
I am planning to make this bread for a party. I was wondering if it is make night before, and does it need to be stored in fridge? Also, before serving should I toast it or microwave it.
Thanks for all the great recipes. I have tried the tiramisu recipe a couple times, and every time it just
comes out great.
thank you
Anuja
[Reply]
hetal Reply:
October 18th, 2012 at 3:47 pm
Hi Anuja,
Yes, you can make the bread a day in advance and it would be best to store it in the fridge because it has paneer (a milk product) in it. Before serving, you can slice it and layer it in a baking tray or pizza pan and toast it in the oven. Spread some butter and serve immediately.
[Reply]
November 4th, 2012 at 1:36 am
Hi Hetal and Anuja,
I tried out your Focaccia Bread (Onion and thyme-didnt have rosemary !) flavour and it turned out just absolutely awesome.The bread remained soft for a week !
Thanks so much and looking forward to some more bread and other recipes.
Cheers ..!
Deepika
[Reply]
April 12th, 2013 at 2:57 pm
hiii ur recipes r jusssssss osomeeeeeeeeeeeeeeeeeeeeeee.
and hetellll i love ur smilllleee alottt..mwahhhhhhhhhhhhhhhhhhhhhhhhh
[Reply]
hetal Reply:
April 19th, 2013 at 4:39 pm
Thanks Dolly! You’re so sweet!
[Reply]
April 18th, 2013 at 10:49 am
i made dis recipe and it turned out yummy….!!!!
[Reply]
April 29th, 2013 at 6:26 am
Hi Hetal and Anuja,
I have two questions:
Can i use Ghee instead of oil?
Instead of pickled Jalapenos is it possible to use Mango Pickle or any other Pickle and how much should i use for the filling?
Thanks for your Answer
[Reply]
hetal Reply:
May 8th, 2013 at 5:23 pm
Hi Reni,
Ghee should be okay to use but be sure you melt it first. We have not tried mango pickle so not sure exactly how it will come out. One of the issues may be that the pickle is oily and the bread will not rise properly inbetween the layers. This is only a guess. The amount you use is also “to taste” and will depend on what brand you use and how intense you want the flavor to be. Just add a small amount at a time and taste the filling before adding more.
[Reply]