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| RECEIPES |
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| » Making dough for Asian Flatbreads |
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Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center 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, knead able 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 |
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| » Roti / Chapatti |
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I cannot go for many days without my roti. 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. |
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Ingredients to make about 6:
2.5 cups chapatti flour with 1 cup water at room temperature made into a dough
1 cup chapatti flour in a large plate for dusting the dough while rolling it out
ghee for brushing the bread |
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| » Parantha |
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These breads, called paranthas, are flaky and somewhat more elaborate than chapattis or rotis. The dough is rolled out and brushed with ghee or oil folded and brushed with ghee or oil again and folded again to form a layered slice. This is then rolled out again. this is then put on a hot griddle and brushed with oil. The heat makes the layers of dough swell and puff, resulting flaky, pastry like flat breads. They may also be used as snacks, lunch-box favorites, light brunch items or traveling munching companions. Allow 1 or 2 per person.
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Ingredients:
2.5 cups chapatti flour
1 cup water at room temperature
1 cup chapatti flour in a large plate for dusting the dough while rolling it out
ghee for brushing the bread
Method to roll out the dough
Prepare Basic dough and allow to rest for 1 1/2 to 2 hours. To make triangular-shaped paranthas, divide the dough into peach-size balls. With a rolling pin, roll out 1 ball to a circle 5 inches in diameter. Brush the circle of dough with ghee, and fold in half to from a crescent then brush again with ghee and fold into a triangle. Seal the edges well. Dust the parantha with finely sieved whole wheat flour and roll into a large, flat triangle or round parantha. Try to make the edges slightly thinner to ensure uniform cooking. Rather than shaping all the parathas at one time, cook each one as the next one is rolled out.
Method of cooking the parantha
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 color changes on the top and bubbles appear, brush ghee over the surface of the parantha and turn it over. Repeat the process of brushing the parantha on the other side. Keep flipping it over till both sides are browned and spots appear on the parantha. With experience the parantha will puff on the tawa.
To keep the paranthas warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot. |
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Use 1 cup (100 mL) of lukewarm
water for every cup (325 mL) of flour. Add a little
more flour for stiffer dough and for softer dough,
add little more water. |
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For smoother rolling, add a teaspoon (6mL) of cooking oil. |
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nead well for good results |
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Leave dough covered for at least 10-12 minutes before rolling. |
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Mixed dough may be stored in an air-tight container for later use. Keep in the refrigerator and use within 2-3 days. |
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Chapatti, paratha, roti and puri wrapped in foil can be stored in the refrigerator for up to 4-5 days. Just heat and serve. |
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