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__Working with Whole Wheat Dough |
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Print this Recipe The whole wheat flour-and-water dough for breads is traditionally made by head, though the food processor and mixer are popular in today's kitchens (including mine). One friend even makes her chapatti dough in an electric bread machine--removing it from the work bowl as soon as the dough is formed. Forming the breads, however, still requires individual attention. If you really like chapattis (whole wheat griddle breads) and plan to make many of them, consider a chapatti press, gaining popularity all over India and the West. They are similar to tortilla presses in that they flatten and shape the dough. You place a ball of dough into the press and it turns out a symmetrically round roller bread ready to be transferred to a hot griddle. Look for them in Indian markets. Here are some tips for working with the dough: 1. Make a semi-firm dough that doesn't stick to your fingers. If the dough is too firm, the bread made from it will be hard, and if it is too soft, it will stick to your fingers and you will not be able to work with it. 2. Cover the dough with plastic wrap or the lid of the bowl and let it rest 1 to 4 hours to allow the gluten to develop. This makes breads that are crisp outside and soft inside. 3. Whole wheat dough stores well about 3 days in an airtight container in the refrigerator. Use it preferably at room temperature, or chilled straight from the refrigerator. Chilled dough will be firm and a little harder to use. 4. Dough can be frozen up to 2 months. Thaw at room temperature. Do not microwave. This cooks the dough, rendering it useless for any breads. 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!
02- The Indian Philosophy of Food and Menu Planning 03- Menus 04- Helpful Hints __Curry Powders 05- Spices and Herbs Guide __Sprouted Beans vs. Bean Sprouts __Masala Pastes __Indian Pickles __Fritters __Frying Fritters __Steamed Fermented Rice Cakes __Savory Bean and Rice Cakes __Kabaabs __Grilling Marinades __Rasams __Dry-Roasting Spices __Dry-Roasting Nuts and Seeds __Dry-Roasting Flours __Boondi 07- Indian Cooking Glossary 08- Mail and Internet Sources __Roasting and Grilling Vegetables, Bell Peppers __Roasting and Grilling Vegetables, Eggplant __Clarified Butter and Indian Clarified Butter __Sonth Chutneys __Pastry Crackers and Puff Pastries __Stuffed Fried Pastries __Savory Croquettes and Dumplings __Potato Patties __Fresh Chopped Salads __Green Salads __Eggplant __Okra __Paneer Substitutes 06- Types of Beans, Peas, and Lentils __To Cook Dried Beans, Lentils, and Peas __South Indian Sambar __Eggs __Scrambled Eggs __Fish and Shellfish __Meat __Chicken __Buying Leg of Lamb __Crepes and Pancakes __Teas __Yogurt Drinks __Halva __Milk-Based Puddings __Prasaad Offerings __About Rabdi and Khoa __Custards and Mouses __Indian Ice Cream __Indian Ice Cream Desserts __Milk Fudge __Storing and Freezing Indian Breads __Working with Whole Wheat Dough __Stuffings for Parantha Breads 09- About the Author __Roti __Baati Rolls __Spice Blends __Special Grain and Lentil Dishes __Flavored Deep-Fried Puffed Breads __Layered Rice Dishes __Puffed Deep-Fried Breads __Griddle-Fried Breads __Basic Parantha Breads __To Make a Layered Triangle Paranthas __To Make a Layered Square Paranthas __To Make a Layered Circle |
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