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Basic Whole-Wheat Dough |
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Serves: 10 (Gundha Hua Atta)Category: Simple Griddle Breads, Vegan Makes 10 to 12 breads In Indian bread making, this whole-wheat flour and water dough, with no other additives, is the most basic. 2 cups stone-ground durum whole wheat flour About 1 cup water, or nonfat plain yogurt, whisked until smooth Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
TO MAKE IN A FOOD PROCESSOR: 1. Place the flour in the work bowl of the food processor fitted with the metal S-blade. Turn the machine on, add the water or yogurt in a thin stream, and process until it just gathers into a ball. 2. Continue to process until the sides of the bowl look clean, 20 to 30 seconds. (Add 1 or 2 tablespoons more flour if the dough sticks to the sides of the work bowl, and some water if the dough seems hard.) Stop the machine, remove the dough to a bowl, cover with plastic wrap or the lid of the bowl, and let rest at least 1 and up to 4 hours. (This allows the gluten to develop.) If keeping for a longer period, refrigerate the dough. TO MAKE BY HAND; 1. Place the flour in a bowl and add 3/4 cup water. Stir lightly in round circular motions with clean fingers until it starts to gather. (Add 1 or 2 tablespoons more flour if the dough seems sticky, or some water if it seems too firm.) 2. Knead for about a minute, pressing your knuckles lightly into the dough, spreading the dough outward, then gathering the ends together toward the center with your fingers and pressing the center down. Repeat kneading a few times until you have a soft and pliable dough that does not stick to your fingers. If while kneading, the dough sticks to your hands, put a little oil or water on them. 3. Cover with plastic wrap or the lid of the bowl and let rest at least 1 and up to 4 hours at room temperature. (This allows the gluten to develop.) If keeping for a longer period, refrigerate the dough. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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