Soda bread, or a doughnut, is a popular snack made from wheat, flour, sugar and water.

The recipe uses coconut flour as the dough and the water is from coconut water in India.

However, I decided to use a different recipe from the one mentioned here.

This one is from a traditional Indian recipe.

In this recipe, the coconut flour is blended with water, making the dough soft and moist.

The coconut flour also gives a smooth texture.

Here’s how you can make it: The ingredients for making soda bread are as follows: 1 cup coconut flour 1 cup water 1/2 tsp salt 1/4 tsp yeast (or sugar) 1/8 tsp baking powder (or baking soda) 1 tsp salt to taste (optional) 2 cups whole wheat flour (or 1 cup flour from coconut flour) 1 cup white flour 1/3 cup water 3 cups coconut milk, preferably coconut water (I use coconut milk in India) (I usually use water from coconut ponds in my country.)

Instructions Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Heat a large frying pan over medium heat and add the coconut milk.

Mix well.

Add the flour and mix well.

Make sure the dough is thoroughly mixed.

Let it rest for 10 minutes and then take it out of the pan.

Using your hands, roll out the dough into a log shape.

Place it on a parchment paper lined baking sheet.

Add coconut milk and water to it.

Roll the dough in the coconut water until it forms a thick, smooth ball.

Place the dough on the baking sheet and bake for 25 minutes.

Remove the baking tray from the oven and use a spatula to spread the coconut oil over the dough.

Keep an eye on it.

You can also use a fork to make sure that the dough doesn’t stick to your finger.

If it sticks to the spoon, turn it over and repeat.

You will see a big dark brown colour on the back of the spoon.

You have to remove it with a fork.

After 30 minutes, remove the spoon and transfer it to the serving bowl.

Put the dough back in the oven.

Bake the soda bread for an hour.

Drain on a clean towel and cool.

Remove from the baking pan and sprinkle with salt.


Recipe Notes Recipe by Nandi Prasad and Anuj Sharma.

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