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Griddle-Fried Leavened Breads |
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Serves: 8 Print this Recipe(Khameeri Roti) Category: Special Breads Makes 8 to 10 breads A leavened bread, this whole-wheat roti is light and spongier than most. It's quite possible that this bread came about during hot Indian summers, when any leftover dough, if not carefully watched, fermented very quickly. Today, it is considered a specialty. No matter how thin you rollout the dough, the leavening will always make a somewhat soft, puffy, spongy, textured bread. This bread travels well which makes it a perfect lunch-box or picnic treat with dry-cooked vegetables, such as Mashed Fire-Roasted Eggplant (see Vegetables on the Side). Use the bread as a wrap or serve it on the side. For a healthier version, cook the breads as you would chapatis (Whole- Wheat Griddle Breads). 1 teaspoon active dry yeast 1 teaspoon sugar 1/4 cup warm water (about 130°F) 1 1/2 cups stone-ground durum whole wheat flour 1/2 teaspoon salt, or to taste 1/2 teaspoon freshly ground black pepper 1/4 cup nonfat plain yogurt 1. In a small bowl, mix the yeast and sugar in the water and set aside until frothy, 5 to 7 minutes. 2. Place the flour, salt, and black pepper in a food processor and process until mixed. With the motor running, slowly add the yeast mixture, then the yogurt, through the feeder tube until the flour gathers into a ball and the sides of the work bowl look clean, about 1 minute. (If the dough seems too sticky, add some more dry flour through the feeder tube.) Transfer to a large bowl, cover with plastic wrap or the lid of the bowl, and place in a warm draft-free spot until it doubles in volume, at least 4 and up to 12 hours. 3. With lightly oiled hands, divide the dough equally into 8 to 10 balls and cover with foil to prevent drying. 4. Preheat a tava or griddle over medium-high heat until a sprinkling of flour immediately turns dark brown. Wipe off the flour and proceed. While the tava is heating, working with each ball separately, press into a flat disc in a bowl or pie tin with dry flour, and coat completely with flour. With a rolling pin, on a cutting board or any clean flat work surface, roll each disc into 6- to 7 -inch circles. 5. Place the discs on the hot tava or griddle. Turn over when it is slightly cooked and dotted with tiny golden spots on the bottom, about 1 minute. When the other side is covered with larger brown dots, turn it over, and brush lightly with oil. Flip it over again and fry the oiled side about 30 seconds. Similarly, baste and fry the other side another 30 seconds. There should be a total of 4 turns. 6. Remove from the griddle and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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