Indian Flat Breads
Indian daily breads are called chapati, phulka
and roti and parantha. 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. I have not given any recipe for Naan as it needs a Tandoor
to be true to itself. Most kitchens do not have a Tandoor.
We have Indian
bread flour called chapati flour in our store.
Indian Bread Recipes -
Roti, Parantha, Poori, Puri, Aloo Parantha, Alu Paranta
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
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
nonsticky, 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/Chapati - 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 chapatis or rotis per
person. This is everyday Indian bread made in most Indian homes daily.
Ingredients to
make about 6:
2.5 cups chappati flour
with 1 cup water at room temperature made into a dough
1 cup chappati 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 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 center, turning patty several
times to prevent sticking. Try to make the edges slightly thinner than the center. As you
cook the chappati/roti, one could be rolling out the next, rather than shaping all of the
chapatis at one time.
Method
of cooking the chappati 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 color changes on the top and bubbles appear,
turn it over. When both sides are done, use kitchen tongs (chimta) to remove the chapati
from the skillet.
Gas Stove: If you have a gas stove, hold the cooked chapati 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, chapatis 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 chapatis are cooked.
To keep the chapatis 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.
Parantha - These breads, called paranthas, are flaky and somewhat
more elaborate than chappatis 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.
Ingredients:
2.5 cups
chappati flour
1 cup water at room temperature
1 cup chappati 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.
Poori - These are small round pancakes size rounds of dough that
are slipped into hot oil or ghee, where they fill with steam and balloon in seconds.
Pooris are soft silk like breads with which curries and vegetables are scooped up.
Allow 2-3 per person, depending on the size of the breads and the accompanying dishes.
Ingredients:
2.5 cups
chappati flour
2/3 cup water at room temperature
ghee for brushing the bread while rolling out the dough
Oil for deep frying
Method
to roll out the dough
Make stiff but pliable dough.
Cover the dough with damp cloth and set aside for 30 minutes.
Knead dough a little again. Dough should be stiff enough to roll without extra flour.
Make small balls of the dough and cover them with damp cloth.
Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into
4 to 5 inches round.
Repeat the same process to roll out all pooris.
Frying
the Pooris
Heat plenty of oil in a kadhai until very hot.
Put in a poori and immediately start flickering hot oil over the top of it with a spatula
so that it will swell up like a ball.
This should take only a few seconds. Flip the poori over and cook the other side until
golden brown.
Serve hot with curries or vegetables.
Potato
Parantha - Paranthas are sometimes stuffed
with herbed potatoes, shredded radishes and cauliflower with its water squeezed out, peas
and even sugar (my daughter Aashika loves sugar paranthas and so do her school friends) or
dried fruit pastes. Cut into wedges, they are excellent finger foods for parties.
Allow 1-2 per person, depending on the size of the breads and the accompanying dishes.
Serve with yogurt raita and Indian pickles.
Ingredients:
2 medium potatoes (boiled, peeled, mashed and cooled to room temperature)
1 tsp. Coriander powder
1 tsp. Cumin powder
1/2 tsp. amchoor powder/mango powder
1 green chili minced (optional)
1 tsp. Chilli powder
1 tsp. lime/lemon juice
salt to taste
finely chopped cilantro
2 cups wheat
flour
Method:
Mix mashed potatoes, coriander powder, cumin powder, mango powder, chopped green chilies,
salt, cilantro, lime juice and chili powder.
Make small balls of the mixture.
Take a ball of dough slightly thicker than chapati (large egg size or peach size) and roll
it to a circle 4-5 inches in diameter.
Place Potato mixture on it and again make it into a ball.
Seal the edges completely so that the stuffing does not come out.
Flatten these balls and roll into a 6 inch circle.
Pre-heat the griddle (tawa). Turn it and spread little oil or butter and cook over low
heat.
Turn it again and spread butter/oil on the other side.
Cook both sides till golden brown.
Serve with chutney, yogurt, steamed vegetable and Indian pickles (A variety of pickles and
chutneys are available in our store).
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