Whole Wheat Unleavened Breads Rotis 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.

QUICK WHOLE WHEAT CHAPATI

Steps:

• Mix flour and salt together in a bowl. Stir in water to form a soft dough.
• Turn dough out onto a lightly floured work surface and knead several times. Divide into 8 pieces and roll each into a ball. Roll each ball into a very thin round using a rolling pin.
• Heat a griddle over medium-high heat. Cook each dough round on griddle until dough bubbles and blisters appear, about 2 minutes. Flip and cook until lightly browned on the other side.

UNLEAVENED WHOLE WHEAT BREAD

Steps:

• Mix honey and oil and warm slightly.
• Mix egg yolk in warm milk.
• Add honey and oil to flour and salt.
• Then add egg and milk mixture gradually to the flour mixture.
• Divide dough into three equal pieces.
• Working with one piece at a time, roll out very thin to dinner plate size.
• Score dough using a shot glass for the center, then a saucer and next a salad plate (or whatever works to make approximateyl three equal outer circles).
• Then score twelve spokes out from the center circle.
• Bake on cookie sheet for 10 minutes at 350 degrees.
• Wrap while still warm. Store in refrigerator or freezer.
• Makes three flat loaves.

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.