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Griddle-Fried Oat Breads with Ajwain Seeds |
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Serves: 10 Print this Recipe(Jaee aur Ajwain Kae Paranthae) Category: Griddle-Fried Breads, Vegan Makes 10 to 12 breads In my continuing effort to eat healthfully, I am always experimenting with different whole-grain flours. This is the result of one of those experiments. This Bread is one of my favorites: the whole wheat and oats make it nutritious, the ajwain seeds make it delicious. (It's my favorite spice.) 3/4 cup stone-ground durum whole wheat flour 1/2 cup oat flour 1/4 cup bran 2 tablespoons olive oil 1/2 teaspoon coarsely crushed ajwain seeds 1/2 teaspoon cayenne pepper, or to taste 1/3 teaspoon salt, or to taste 1/2 cup water, more if necessary 1. In a bowl, mix together the whole-wheat and oat flours, oat bran, oil, ajwain seeds, cayenne pepper, and salt. 2. Add the water and mix again with your clean fingers in round circular motions until it starts to gather. 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. Push down the center, then repeat pressing and gathering 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 set aside at least 1 and up to 4 hours. (This allows the wheat gluten to develop.) If keeping for a longer period, refrigerate the dough. 4. Preheat the tava or griddle over medium-high heat until a sprinkling of the flour immediately turns dark brown. Wipe off the flour and proceed. While the tava is heating, with lightly oiled hands divide the dough into 10 to 12 round balls (depending on the size of the parantha you like.) Cover with foil to prevent drying. 5. Working with each ball of dough separately, place in bowl with the dry flour, flatten it with your fingertips, and coat well with the dry flour. Transfer to a cutting board or any other clean flat surface and, with a rolling pin, roll into a 6- to 7-inch circle of uniform thickness. (If the dough sticks to the rolling surface, dust with more flour.) Baste the top of the dough with ghee and fold into a triangle, square, or circle, as per the directions, Shaping Paranthas: To Make a Layered Triangle (see INFORMATION AND SPECIAL TECHNIQUES). 6. Place the rolled parantha 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. 7. 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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