Signa Haiti Artisan Foods introduces new All-Purpose Breadfruit Flour Mixes.  These two mixes are formulated for reliable results.  The All-Purpose baking mix can be used for cakes, cookies, breads and any baked item.  The All-Purpose Pizza Mix is ideal for pizza dough.  Gluten-free flour mixes require proper addition and combination of flours to achieve best results... Signa Haiti takes the guesswork out of blending mixes.  To order click here: All-Purpose Breadfruit Flour

Easy to make Chipatis using Breadfruit Flour

Chipati Bread is made fresh daily in Indian kitchens and served with lunch and dinner.  It's unleavened, and easy to make on your stovetop.  Here's a simple recipe you can make with All-purpose Breadfruit Flour.  You can mix your own by combining a cup of breadfruit flour, 1/2 cup oat flour, 1/2 cup Corn Flour and 1/2 cup of Corn Starch.  OR buy it from Signa Haiti Artisan MIlling (see link below).

Ingredients

• 2 cups all purpose breadfruit flour, plus more for rolling
• Big pinch fine sea salt or kosher salt
• 1 cup water
• 1/4 cup olive oil, vegetable oil, melted butter, or ghee.

Directions

Pour the flour and salt into a large bowl. Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together. You may not need all of the water... the dough will be sticky but not "wet". Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking),knead the dough for about 10 minutes. The dough should be soft and pliant.

Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.

When you're ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads.

Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a lightly-floured surface, work the ball of dough into a long log. Cut into 12 equal pieces by cutting it in half, and then half again. Cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent them from drying out.

Heat a iron frying pan (medium).  Lightly grease with butter.  Cut dough into 12 pieces.  Roll into balls.  On floured surface (use corn flour or breadfruit flour). press ball flat and roll to a circular shape about 7 inches.  Fry in the hot pan checking to see if bottom of chipati is golden brown, then turn and fry (about 3 minutes per side).  Flip to firts side and brush with butter or ghee, then set on a platter and keep warm for serving.

To find out more about breadfruit flour go to: Breadfruit Flour Info

I just used Bread Fruit Flour for fried fish... use very cold fish, then simply "dust" the fish with seasonings and a light coasting of Bread Fruit Flour.  Mix a paste of Bread Fruit Flour and a little hot water till it's like oatmeal.  Dip the fish into the paste and immediately fry in hot oil!  About 3-4 minutes per side.

Breadfruit Parmesan and Crab Fritters          

Cheese and fish fritters are a popular Caribbean tradition. This combination of Parmesan cheese and crab adds a unique blend to puree of Breadfruit.  These fritters can be prepared up to four hours ahead and reheated, or even served at room temperature.

1 ½ cup of Breadfruit flour

1 garlic clove diced

¼ cup chopped chives

¼ cup chopped thyme

¼ cup diced sweet peppers

¼ cup chopped parsley

2 eggs (for mix)

2 eggs (beaten for pre-frier)

1 cup of all-purpose flour

(for pre-frier)

1 spoonful of melted butter

½ cup grated Parmesan

½ cup fresh crab shredded and de-shelled

As per traditional fresh Breadfruit recipes, make a puree with the Breadfruit flour adding boiling water to thicken.  Mix in all ingredients and form into tablespoon size balls. Dip each ball first into the beaten eggs and then roll in all purpose flour.  Fry in boiling oil to golden brown.

CLICK HERE for more recipes!

To make Breadfruit flour, the fruits are cut in half, and the seed pod removed.  Then it is thinly sliced and dried in the sun for two days.  Once the slices are brittle, they are stone ground, and passed through a sieve to ensure uniformity of the granules.  It is always recommended that breadfruit flour be reconstituted with hot water before being added to your favorite recipe.

MORE INFO

Breadfruit Flour Makes Great Dough

Breadfruit flour is very versatile--- it can be used for pie dough, cookies, tart crust, flat bread pizza or even pasta!  See more here: Recipes

Here's one of our favorite Breadfruit Flour recipes...  when using the flour always add boiling water to reconstitute it.  We love dipping these in various sauces... try chutney!  Some of our friends sprinkle with hot sauce.

Breadfruit Parmesan and Crab Fritters          

Cheese and fish fritters are a popular Caribbean tradition. This combination of Parmesan cheese and crab adds a unique blend to puree of Breadfruit.  These fritters can be prepared up to four hours ahead and reheated, or even served at room temperature.

1 ½ cup of Breadfruit flour

1 garlic clove diced

¼ cup chopped chives

¼ cup chopped thyme

¼ cup diced sweet peppers

¼ cup chopped parsley

2 eggs (for mix)

2 eggs (beaten for pre-frier)

1 cup of all-purpose flour

(for pre-frier)

1 spoonful of melted butter

½ cup grated Parmesan

½ cup fresh crab shredded and de-shelled

As per traditional fresh Breadfruit recipes, make a puree with the Breadfruit flour adding boiling water to thicken.  Mix in all ingredients and form into tablespoon size balls. Dip each ball first into the beaten eggs and then roll in all purpose flour.  Fry in boiling oil to golden brown.

For More Recipes: CLICK HERE