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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. |
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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 - |
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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. |
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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
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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.
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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.
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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.
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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. |
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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. |
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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.
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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 |
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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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