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Atta Roti
1 cup whole wheat flour
1 egg
1 cup white flour
1/2 teaspoon salt
Yogurt
Mix flours and salt. Beat egg and add, along with enough yoghurt to make into a softish dough. Knead very well and cover. Let stand 2 hours, divide into sixths, and roll each piece into a flat round cake. Bake on both sides on an ungreased griddle.
Chappaties
2 cups whole wheat flour
1 teaspoon salt
2 cups white flour
2 tablespoons clarified butter
Mix together and add enough cold water to make fairly stiff dough (about 1 1/2 cups). Cover and let stand at room temperature for 2 or 3 hours, then knead well and long. Divide into 8 pieces, form in balls, then roll into circles the size of small plates. (In India they are clapped between the hands to flatten, like tortillas.) Bake on a dry hot griddle or skillet, turn and cook on other side. Eat at once.
Parathas
1 cup whole wheat flour
1 egg
1 cup white flour
1/2 teaspoon salt
Yogurt
Mix flours and salt. Beat egg and add, along with enough yoghurt to make into a softish dough. Knead very well and cover. Let stand 2 hours, divide into sixths, and roll each piece into a flat round cake. Bake on both sides on an ungreased griddle.
Make dough exactly as above, or use all white flour. After kneading, form into a long roll, 1 inch in diameter. Cut off pieces 1 inch long and flatten each slightly. Make stacks of 6 pieces each, putting a dab of clarified butter between the pieces. Keep edges together. Then carefully roll out thin and round, again taking care to keep the edges together. Cook in a skillet in clarified butter until brown and bubbly on both sides. Delicious when served hot! Another way to do these is to divide the dough into 6 pieces and roll each thin. Spread with clarified butter, then roll like a jelly roll. This in turn is formed into a spiral, then rolled thin and flat.
Puris
3 cups whole wheat flour
1/2 cup clarified butter
1 teaspoon salt
1 1/2 cups yogurt
Mix well, then knead very well. Form in balls, then roll into thin flat cakes. Fry in deep fat at 380 degrees until puffed
and brown.
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