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Whole-Wheat Griddle Breads |
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Serves: 10 Print this Recipe(Chapati, Rotti, aur Phulkae) Category: Simple Griddle Breads, Vegan Makes 10 to 12 breads Made with the basic whole-wheat and water dough, chapatis are also called roti, and phulka. These unleavened flatbreads are the Indian daily bread, a versatile staple all over the country, at just about every meal. Served with vegetables, meats, or just pickles, they can go from being center stage during a major meal to being side dishes during breakfast and tea. Typically, chapatis are rolled out and cooked while people are eating, so everyone gets to enjoy them fresh. As each chapati is picked off the griddle, it is lightly basted with melted ghee or butter and then crumpled like a piece op paper, before it is deposited in front of a hungry diner. The chapati stays crumpled and the ghee seeps into the cracks formed by the crumpling, spreading the flavor. If you wish to crumple them, first put each on a clean kitchen towel and then do so; they can be very hot to the bare hands. 1 recipe Basic Whole-Wheat Dough 1 cup stone-ground durum whole wheat flour in a medium bow or a pie dish, for coating and dusting Rolling pin 3 to 4 tablespoons melted ghee or butter, for basting (optional) 1. Heat 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 equally into 10 to 12 round balls and cover with foil to prevent drying. 2. Working with each ball separately, place it in the bowl with the dry flour, flatten it with your fingertips and coat well with flour. Then transfer it to a cutting board or any other clean flat surface, and, with a rolling pin, roll it into a 6-7-inch circle of uniform, thickness. If the dough sticks to the rolling surface, dust lightly with more flour. (Chapatis can be rolled on a lightly floured surface also, though this is not a common practice in India.) 3. 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. 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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