Unleavened bread recipes.
There is not much taste in plain unleavened bread of any kind
(without the addition of spices, that is). I use a whole wheat recipe
and make a PITA type unleavened bread (Roti). Seems to work very well.
Unleavened Roti
Roti" or "Chapati" is an Indian flat bread much like the Mexican
Tortilla. The Roti is rolled out of unleavened whole wheat dough and
roasted on a flat griddle (Tava). Roti is the most popular bread in
North, East, West and Central India, and is served with almost all
Indian meals. Roti is eaten with all Indian vegetables and Curries
and can also be used as a bread to roll stuffings.
The Roti is very easy to make as the dough is kneaded almost
instantly and does not require any yeast or any other leavening
agent. Most Indian households knead the dough fresh for every meal
and the Roti is almost invariably served freshly rolled and baked.
Some prefer to puff up the Roti over the fire after it is cooked on
the griddle and some like to keep it flat. Some variations of Rotis
are Parathas (Indian Fry Bread), Puris (Indian Deep Fried Bread),
Naan (Nan) and Kulchas.
This is the recipe for the most basic Roti. If you want, you can make
the dough in advance and keep it in the refrigerator for 3 days (but
the long fermentation would cause it to be a leavened bread). However
for the best Rotis, it is advisable to knead the dough just 30
minutes before you make the Roti.
Roti or Chapati Recipe. (Unleavened Flat Indian Bread)
Ingredients: (makes 10 Roti)
250 grams Whole Wheat Flour (8.82 Ounces)(2-cups)
1 tbsp Oil or Ghee (Clarified Indian Butter)
1 teaspoon salt (optional)
Water to knead the dough
More Whole Wheat Flour (for dusting the Rotis when rolling)
Method:
In a mixing bowl, take the flour and add 1 tbsp oil. Rub the flour
between your palms so that the oil in incorporated the dough. Add 1
tsp salt (optional). Now add water, a little at a time and knead the
flour to make a stiff dough (same consistency as a pizza dough).
For best results, cover the dough and leave it for 30 minutes.
Now take a small portion of the dough and roll it into a smooth ball
between your palms. Flatten the ball of dough by pressing it in a
separate bowl of whole wheat flour. Dust the flat dough liberally on
both sides with the flour.
Place the dough on a flat surface and with a rolling pin roll out a 6
inch flat Roti. Use circular movements of the rolling pin to get a
perfect circle which is evenly thick all over. The Roti should be as
thin as a slice of cheese single or pepperoni. If the dough gets
stuck to the rolling pin while rolling, dust it with more flour.
Cooking/Roasting the Roti or Chapati:
Now heat a flat Griddle, reduce the heat to medium and flip the
rolled out Roti on the griddle. Cook it on one side for about 10-15
seconds and flip it over before you start to see big brown spots
(undercooked). Cook on the other side for another 15-20 seconds or
until you see brown spots to indicate the Roti is cooked on this
side. Keep turning the Roti on the griddle so that it does not stick.
Finally, flip the Roti again on the first side and finish cooking for
another 5-10 seconds. Alternatively, you can remove the Roti from the
griddle and place the first side (undercooked) on a direct flame for
5-10 seconds to puff the Roti. Remove when the Roti is puffed and cooked.