Roti 2000 Unleavened Baked Vegetable Bread Recipes

WHOLE WHEAT UNLEAVENED BREADS (ROTIS)

Steps:

• Mix flour and salt in medium bowl. Stir in warm water, 2 tablespoons at a time, until a fairly stiff dough forms.
• Knead dough in bowl or on lightly floured surface 2 to 3 minutes or until dough becomes smooth and pliable. Brush dough with Clarified Butter and cover with plastic wrap; set aside 10 to 15 minutes. (At this point, dough can be covered and refrigerated up to 24 hours. When ready to roll, let dough stand at room temperature 30 minutes so it becomes soft and easy to handle.)
• Divide dough into 8 equal pieces; return them to bowl and cover. Heat heavy 8-inch skillet over medium heat.
• Working with one piece of dough at a time, roll into 6-inch circle on lightly floured surface. Cook dough in skillet 2 to 4 minutes, turning once, until brown spots start to form on bottom and bubbles start to appear on surface. Remove from skillet; brush with butter. Repeat with remaining dough.
• Wrap cooked breads in aluminum foil to keep warm while cooking remaining dough.

UNLEAVENED BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Mix flour and salt in a large bowl. Make a well in the center of the flour mixture.
• Beat eggs and melted butter together; pour into the well in the flour mixture and mix with a fork until crumbly. Slowly add milk to the flour mixture, using hands to mix the dough into a ball.
• Roll dough into a flat loaf and put onto the prepared baking sheet.
• Bake in preheated oven until lightly browning along the edges, 15 to 20 minutes.

ROTI BREAD FROM INDIA

Steps:

• In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes.
• Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round.
• Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.

ROTI 2000 (UNLEAVENED BAKED VEGETABLE BREAD)

Steps:

• Puree the vegetables and yogurt in a blender until smooth.
• Mix with all the flours and salt and knead the dough, adding water as needed, until it becomes smooth and supple.
• Cover with a kitchen towel and rest the dough for at least an hour in a warm place.
• Refrigerate for a couple of hours or overnight before using.
• Put a cookie sheet on top or middle shelf in the oven, preheat at broil.
• (Can also preheat the oven to 500°F.) Divide the dough in about 12 pieces and make smooth balls, working between your palms, using flour as needed, and flatten into about 2" round patties.
• Make all the patties and cover with a towel.
• Dust a flat surface with little flour.
• Roll each patty into a round 5 to 6" across, about 1/8" thick.
• Note: Roll 5 to 6'Roti' and start baking.
• With practice, you'll be able to roll the next batch of'Roti' while the previous one is baking.
• Slide 4 to 6'Roti' on the baking sheet in the pre-heated oven.
• Make sure that the oven stays hot; open the oven door a little if the oven turns off.
• When light brown specks appear on the top (after 1 to 2 minutes), turn each Roti to bake the other side.
• It should become fluffy and crisp with light brown patches on both sides.
• (Do not over-brown because that makes the Roti hard.) Bake all Roti this way.
• Spread little butter on one side of each'Roti', if desired.
• Stack them and wrap in aluminum foil to keep them warm and soft.
• Serve warm.