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ROTI/CHAPATI
(makes 6-8)
This is the least fattening Indian bread.
1½
cup whole wheat flour, plus extra for dusting
½
tsp salt
1 cup water |
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Sieve the flour and place
it in a large bowl. Add the salt and nix well. Make a well
in the center and gradually pour in the water, mixing well
to form a supple dough.
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Knead the dough for 7
minutes, then cover and let stand for 15-20 minutes. It
time is limited, roll out the dough immediately. Divide
the dough into 16 equal-size portions. Roll out each piece
of dough on a well floured counter.
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Place a large, heavy
bottom skillet on high heat. When steam starts to rise
from the skillet, reduce the heat to medium.
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Place the chapati in the
skillet and when it starts to bubble turn it over.
Carefully press down on the bread with a clean dish towel
or a flat spoon and carefully turn it once again. Remove
the bread from the skillet and keep warm while you make
the others.
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Serve immediately. Some people like to brush it with a
little melted butter before serving.
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ROGANI ROTI (RICH BREAD)
(makes 20 -25)
1 lb plain
whole meal flour
½ cup of milk
2 oz butter or
2 fl oz cream,
oil or butter
for frying (optional)
pinch of salt
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Rogan means
creamy and rogani roti is made with milk and butter or
cream. This type of bread is usually soft and keeps well
for a few days.
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Mix the
flour and salt together and make a well in the
centre.
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Warm the
milk slightly and melt the butter in it, but do not
allow the milk to boil. Gradually add the milk and
butter or milk and cream, to the flour. Knead well
for 1-2 minutes.
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Divide the
dough into 20 - 25 portions. On a floured surface
roll one portion into 13- 15 cm / 5-6 inch about 1/4
inch (5 mm) thick.
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Gently
heat a frying pan or and place the circle in it.
Over a medium heat cook the dough on both sides
until brown speck appear.
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Then
either press the roti with a clean tea tower or add
1 tsp ghee or butter and cook briefly until golden
brown on both sides.
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Remove
from the pan and keep wrapped in a paper tower, or
place in a covered container. Cook the remaining
rotis and stack one on the top of the other.
tip: a
combination of yoghurt and cream or all soured cream or
evaporated milk may be used instead of the milk mixture.
A mixture of
plain white flour and wholemeal flour may be used.
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MAKAI ROTI (CORN MEAL FLAT BREAD)
(makes 12)
dough:
4 cups corn meal
2½
cups water
4 tbsp
oil |
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Mix corn meal and 1½
cups water. Add enough of remaining water
(¾ cup), 2 tbsp at the time,
mixing after each addition, till dough form a soft ball.
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Make 12 balls
approximately 4.5 cm in diameter. Keep covered.
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On a well floured
board, roll a ball of dough lightly. Dust rolling pin
from time to time to avoid sticking. Seal crack by
pinching edges and continue rolling into a flat round 14
cm in diameter.
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Heat tava on medium
heat for about 3 minutes. Brush with oil.
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Put round on tava.
Cook till underside has light golden brown patches
(about 2 minutes). Turn over. Continue cooking.
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MASALA MAKAI ROTI (SPICY CORN MEAL FLAT BREAD) (makes 12)
3½ cups
corn meal
1 medium onion finely
chopped
5 green chilies finely
chopped
½ cup coriander leaves chopped
2½
tsp salt
1¾
cups water
5 tbsp
oil
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Mix all ingredients
except water and oil.
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Add 1 cup water. Mix. Add
enough remaining water (2 tbsp at the time), mix till
dough forms a soft ball. Make 12 balls approximately 4.5
cm in diameter. Keep covered.
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Follow steps from makai
roti. See above.
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Serve hot, accompanied
with yogurt.
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