Flat Breads
Indian daily breads are called chapatti, phulka and roti and paratha. They are
made of finely milled whole wheat flour and water. Some recipes call for salt or oil
but I like to make mine without them. The cooks that use salt and oil say it
tenderizes the dough. For me the taste of salt and oil in Indian bread dough
interferes with the overall meal as the bread does not stay neutral/innocent in
taste. Pooris are fried breads that are usually made on holidays, festive occasions
and for entertaining. Indian flat breads are used to scoop up curries and
vegetables.
Tools required for making Indian Flatbreads
Cast Iron concave griddle 8-12 inches in diameter called tawa
a shallow mixing bowl
A rolling pin
a large plate for dusting the dough while rolling it out
tongs for the beginner
wok stand placed over the electric or gas burner
a grilling rack which is placed over the wok stand
a wok for deep frying for Pooris and other fried breads only
Making dough for Indian Flatbreads
Put flour in a large bowl. Make a well in the middle and pour in a stream of water
in the centre. Use one hand to mix the flour and water in a rotating motion from
the centre of the bowl outward, until the dough is moist enough to be gathered
into a rough mass. Wet hands and continue until the mixture cleans the sides of
the bowl and has become a non-stick, kneadable dough. When the dough is
kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with
a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last
step and allows the dough to relax and absorb the water and kneading. Rest for
1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel
so the dough does not dry out. The rested dough is light and springy, less resistant
to being rolled out into the thin rounds.
I like to mix, knead, rest and then refrigerated for convenience and use daily. My
dough lasts in the refrigerator for about 5 days. It also makes rolling out easier
than the freshly made dough.
Roti/Chapatti
Once you taste these unleavened, unsalted simple breads - a person is hooked.
This is simple, unpretentious home cooking but very satisfying, healthy and easy
on the pocket book. There are also excellent for those with a yeast allergy.
Rotis are made from small balls of dough that are rolled out and then partially
cooked on a hot griddle and then finished directly over high heat. The high
heat makes the rotis puff up into a ball. They are then lightly coated with ghee
to keep them pliable until serving time. Line a tortilla basket with a napkin and
keep the rotis in it. Allow 2-3 chapattis or rotis per person. This is everyday
Indian bread made in most Indian homes daily.
Ingredients to make about 6:
2.5 cups chapatti flour
1 cup water at room temperature
1 cup chapatti flour
ghee,
Method to roll out the dough:
Prepare the desired amount of dough from the Basic Dough recipe. After
resting for 2-2 1/2 hours, knead well. Divide the dough into peach-size balls.
On a lightly floured surface, flatten one ball of dough with your hand. Using a
rolling-pin, roll out the dough into a thin, round patty, about 5 inches in
diameter. Roll from the centre, turning patty several times to prevent
sticking. Try to make the edges slightly thinner than the centre. As you cook
the chapatti/roti, one could be rolling out the next, rather than shaping all of
the chapattis at one time.
Method of cooking the chapatti or roti:
Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of
one hand and flip it over on to the tawa. When the colour changes on the top and
bubbles appear, turn it over. When both sides are done, use kitchen tongs (chimta)
to remove the chapatti from the skillet.
Gas Stove: If you have a gas stove, hold the cooked chapatti over a medium flame
and it will puff up immediately. Turn quickly to flame-bake the other side. Do this
several times, taking care that the edges are well cooked.
Electric Stove: If you have an electric stove, chapattis can be encouraged to puff by
pressing them with a clean kitchen towel after the first turn on each side. Repeat
the shaping and cooking process until all chapattis are cooked.
To keep the chapattis warm as they are cooked, place them in a towel-lined bowl
and fold over the sides of the towel. Serve hot, either completely dry or topped
with a small amount of ghee or butter.
Indian daily breads are called chapatti, phulka and roti and paratha. They are
made of finely milled whole wheat flour and water. Some recipes call for salt or oil
but I like to make mine without them. The cooks that use salt and oil say it
tenderizes the dough. For me the taste of salt and oil in Indian bread dough
interferes with the overall meal as the bread does not stay neutral/innocent in
taste. Pooris are fried breads that are usually made on holidays, festive occasions
and for entertaining. Indian flat breads are used to scoop up curries and
vegetables.
Tools required for making Indian Flatbreads
Cast Iron concave griddle 8-12 inches in diameter called tawa
a shallow mixing bowl
A rolling pin
a large plate for dusting the dough while rolling it out
tongs for the beginner
wok stand placed over the electric or gas burner
a grilling rack which is placed over the wok stand
a wok for deep frying for Pooris and other fried breads only
Making dough for Indian Flatbreads
Put flour in a large bowl. Make a well in the middle and pour in a stream of water
in the centre. Use one hand to mix the flour and water in a rotating motion from
the centre of the bowl outward, until the dough is moist enough to be gathered
into a rough mass. Wet hands and continue until the mixture cleans the sides of
the bowl and has become a non-stick, kneadable dough. When the dough is
kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with
a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last
step and allows the dough to relax and absorb the water and kneading. Rest for
1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel
so the dough does not dry out. The rested dough is light and springy, less resistant
to being rolled out into the thin rounds.
I like to mix, knead, rest and then refrigerated for convenience and use daily. My
dough lasts in the refrigerator for about 5 days. It also makes rolling out easier
than the freshly made dough.
Roti/Chapatti
Once you taste these unleavened, unsalted simple breads - a person is hooked.
This is simple, unpretentious home cooking but very satisfying, healthy and easy
on the pocket book. There are also excellent for those with a yeast allergy.
Rotis are made from small balls of dough that are rolled out and then partially
cooked on a hot griddle and then finished directly over high heat. The high
heat makes the rotis puff up into a ball. They are then lightly coated with ghee
to keep them pliable until serving time. Line a tortilla basket with a napkin and
keep the rotis in it. Allow 2-3 chapattis or rotis per person. This is everyday
Indian bread made in most Indian homes daily.
Ingredients to make about 6:
2.5 cups chapatti flour
1 cup water at room temperature
1 cup chapatti flour
ghee,
Method to roll out the dough:
Prepare the desired amount of dough from the Basic Dough recipe. After
resting for 2-2 1/2 hours, knead well. Divide the dough into peach-size balls.
On a lightly floured surface, flatten one ball of dough with your hand. Using a
rolling-pin, roll out the dough into a thin, round patty, about 5 inches in
diameter. Roll from the centre, turning patty several times to prevent
sticking. Try to make the edges slightly thinner than the centre. As you cook
the chapatti/roti, one could be rolling out the next, rather than shaping all of
the chapattis at one time.
Method of cooking the chapatti or roti:
Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of
one hand and flip it over on to the tawa. When the colour changes on the top and
bubbles appear, turn it over. When both sides are done, use kitchen tongs (chimta)
to remove the chapatti from the skillet.
Gas Stove: If you have a gas stove, hold the cooked chapatti over a medium flame
and it will puff up immediately. Turn quickly to flame-bake the other side. Do this
several times, taking care that the edges are well cooked.
Electric Stove: If you have an electric stove, chapattis can be encouraged to puff by
pressing them with a clean kitchen towel after the first turn on each side. Repeat
the shaping and cooking process until all chapattis are cooked.
To keep the chapattis warm as they are cooked, place them in a towel-lined bowl
and fold over the sides of the towel. Serve hot, either completely dry or topped
with a small amount of ghee or butter.
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