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Multi-Flour Griddle Breads |
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Serves: 10 Print this Recipe(Millae-Jullae Aatton ki Chapatiyan) Category: Simple Griddle Breads, Vegan Makes 10 to 12 breads An array of flours ground from different grains and legumes can be found in the health food stores and Indian markets all over the country. Experiment with them; they are easy to use. Make a dough, mix in some flours, and see how delicious the breads turn out. Here, I give you a basic blend of flours, but mix them in any proportions. The bread density may change, but the breads will be wonderful and nutritious. 1/3 cup whole wheat flour 1/3 cup oat flour 1/3 cup soy flour 1/3 cup fine grain semolina 1/4 cup ground flax seeds 1 teaspoon dried fenugreek leaves 1 teaspoon dried mint leaves 1/2 teaspoon coarsely ground carom seeds 1/4 teaspoon salt or to taste 1/4 cup finely chopped fresh spinach or any other greens 2/3 to 3/4 cup water or nonfat plain yogurt, whisked until smooth 1. In a large bowl whisk together everything except the water (or yogurt). Then add the water (or yogurt), a little at a time, mixing lightly with clean fingers in round circular motions until the flour starts to gather. (Add 1 or 2 tablespoons more flour if the dough seems sticky, or same 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. 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 let it 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. 4. To make the chapatti breads, with lightly oiled hands divide the dough equally into 10 to 12 round balls, cover with foil to prevent drying. 5. Place the rolled chapati on the hot tava and turn it over when it is dotted with tiny golden dots on the bottom, about 30 seconds. Once the other side is covered with larger brown dots, turn it over again. Soon the chapati will start to puff up. With the help of a small clean kitchen towel crumpled into a ball, press lightly on the puffed parts and gently guide and push the air into the flatter parts until the whole chapatti puffs up into a round ball. (Your first few puffing attempts may not be successful, but don't be disheartened; the taste the texture will still be wonderful.) Transfer to a plate, baste lightly with the ghee, if using (and crumble it if you wish), and serve hot. VARIATION: Baste each freshly made chapatti with butter or ghee and then top it with 3 to 6 coarse grinds from a pepper mill filled with colorful peppercorns. (Finely ground peppercorns do not add as much flavor.) Sprinkle with salt, if you wish. Roll up loosely or cut into wedges 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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