What began as a home kitchen venture during the pandemic has flourished into a microbakery. A year ago, Priyanki and Pratik Shah opened their artisanal bakery in Andheri East, specialising in sourdough. The breads are made in small batches using fresh, ingredients.
They offer a modern twist with the unique jain-friendly Caprese flat (R350) that combines tangy tomatoes, earthy pesto, creamy mozzarella, and a drizzle of sweet balsamic glaze, turning the classic into a convenient handheld treat. Here’s how to ace it at home: ADVERTISEMENT Caprese flat croissant . 500 gm flour .
60 gm sugar . 10 gm salt . 12 gm instant yeast .
145 ml water . 100 ml milk . 100 gm butter (for the dough) .
12 gm gluten . 50 gm pesto . 4-5 pieces of whole cherry tomatoes .
Balsamic glaze, as preferred . Shaved parmesan, as preferred In a bowl, cream together 225 gm of butter and 25 gm of flour until smooth. Shape this butter block mixture into a 5-inch x 7-inch rectangle and wrap it in parchment paper, sealing all sides.
Place it in the refrigerator to firm up. In a mixing bowl, combine flour, sugar, salt, yeast, water, milk, butter, and gluten until well combined. Place the dough in the freezer for four hours.
Roll out the refrigerated dough uniformly (approximately 15-inch x 7-inch). Place the butter block in the centre of the dough and fold both sides over it, ensuring the butter is pliable and the dough is sealed on top. Operate out of a well-cooled room (18-20 degrees Celsius) to prevent the b.
