The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake. Jamie found this recipe on a piece of yellowed paper in her dad’s collection of clipped out and hand-written recipes from the 1970’s, no source, no date, and she tried the recipe and it was brilliant!

It’s very nice of her sharing this special coffee cake with us. It’s unusual to have meringue in the coffee cake, but the result was lovely. I made Ria’s Indian-inspired version with saffron added to the sweet yeast bread dough and garam masala and cashews flavoring the filling. I made one with chocolate chips and the other without. Nav and I both liked the one without chocolate better as the chocolate flavor was too strong. Overall, it was a nice challenge and I look forward to the next month’s challenge.

Things like bread once you made it at home, you will feel the store bought ones taste so lame. Naan bread tastes best when it’s fresh, soft and hot. You might have a bread machine at home that you bought a couple years ago, and now that poor thing is collecting dust in your garage. Now it’s time to get your machine out. It can do much more work than you think. Try to make this Naan with your bread machine and I am sure you will make it over and over again.

Five years ago, there’s a no-knead bread recipe posted on NY Times. Every food blogs all over the world are raving about this recipe.

Stuffed chives pancake is another variation of spring onion pancake dough (or roti dough).

Flatbread is a common staple food in almost every culture. This spring onion “bing” is my favorite version of flatbread. Just a piece of “bing”(pancake) can be a meal  itself. It’s nutritious and easy to make.