BESAN KI ROTI (GRAM FLOUR FLATBREAD)
Step by Step recipe on How to Make Besan ki Roti or Chickpea Flour Roti, which is a quick and easy Indian flatbread. It can be eaten with curry or vegetables.
Provided by Molly Kumar
Categories Side
Time 25m
Number Of Ingredients 14
Steps:
- In a food processor with dough attachment, add all the above-mentioned ingredients and pulse to form a smooth and pliable dough. (Takes about 5 minutes or you can make the dough by hand) (Pic1)
- Make 8 round balls out of the formed dough and using a rolling pin, roll them into disc shape using dry flour. (Pic2)
- Heat a nonstick pan on high flame for 2 minutes and then reduce the flames to medium.
- Place one of the rolled roti/bread on it. Turn the roti to another side after 1minute (Side up will have bubbles and brown spots). (Pic 3 & 4)
- After both sides are browned for 1 minute each, remove the pan and put the roti on high flame, keep tossing it on both sides till they fluff up and evenly golden brown.
- Remove Roti and place into serving the dish. (Pic: Middle)
- Follow step 3 and 4 until all roti/bread is done.
- Serve Hot with OR without a dash of butter on each.**
Nutrition Facts : Calories 191 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2, Sodium 200 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
AAYI'S JOWAR/JOLAD ROTI (GLUTEN FREE INDIAN FLAT BREAD)
Gluten free but not corn free. This is an unleavened Indian flatbread which is made from Jowar, Sorghum here. The flour is gluten-free and so making these rotis (chapattis) is not as easy as making whole wheat rotis/chapattis. Despite not containing gluten, these are quite soft and have a somewhat nutty flavor. Traditionally, eaten for lunch or dinner with a dollop of unsalted home-made butter and garlic chutney, these rotis can be served with any vegetable curry. Recipe originally from http://www.aayisrecipes.com
Provided by UmmBinat
Categories Breads
Time 40m
Yield 6 roti, 3 serving(s)
Number Of Ingredients 3
Steps:
- Heat water and add salt.
- When it starts boiling, add the flour and mix continuously till all the water is absorbed. Take off the heat.
- When it is still hot, knead the dough on a flat board.
- Spread using the rolling pin (For rolling, apply dry flour as much as needed. If the roti breaks, make it into a ball again, apply some more flour and roll).
- Fry on the heated tava (griddle made from cast iron, I use a cast iron frying pan).
- Serve hot.
Nutrition Facts : Sodium 2.4
GLUTEN-FREE CHICKPEA CHAPATI - INDIAN FLAT BREAD
This is an awful recipe, turned out terribly. Completely INEDIBLE. I would not recommend bothering to try it.
Provided by Whats Cooking
Categories Quick Breads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients thoroughly. Roll into 1" balls and pat flat.
- With a rolling pin, roll flattened dough balls into thin rounds.
- Heat a lightly oiled frying pan (cast iron recommended) until very hot. Reduce heat to medium high and heat each round for 1-2 minutes on each side, until warmed and slightly browned. Brush with ghee or olive oil and serve hot (store extras in the refrigerator).
Nutrition Facts : Calories 67.1, Fat 2.5, SaturatedFat 0.2, Sodium 80.3, Carbohydrate 8.4, Fiber 1.3, Sugar 1.2, Protein 2.6
CHAPATI (INDIAN FLAT BREAD)
Chapati is the most commonly eaten bread in Northern India. It is very similar in shape to the Mexican tortilla, but very different in texture and flavor. If you make Chapati ahead of time, reheat before serving by wrapping a stack in foil and heat in a 325° oven for 10 to 15 minutes. If they seem dry, sprinkle a little water before reheating. Prep time does include dough standing time. Serve with Recipe #482643 482643.
Provided by breezermom
Categories Breads
Time 2h46m
Yield 24 Chapati
Number Of Ingredients 6
Steps:
- In a large mixing bowl stir together the whole wheat flour, all-purpose flour, and the salt. Add 3/4 cup of the warm water while mixing constantly with your hands till the dough is moist. Add the remaining water, 1 tbsp at a time, mixing constantly with your hands. Keep working the dough till the dough forms a ball and holds its shape. (The dough will be stiff).
- Dampen your hands. Keep the dough in the mixing bowl to knead. Knead in an additional 2 tbsp all-purpose flour, if necessary, to make a moderately stiff dough. Knead dough till smooth and elastic (8 to 10 minutes). Continue dampening hands, as needed, during kneading. The dough is ready for shaping when you can lightly and quickly press two fingertips 1/4 inch into the dough and the dough springs back.
- Shape the dough into a ball. Cover the bowl with a damp towel. Let the dough stand in a warm place for 30 to 60 minutes.
- Turn the dough out onto a lightly floured surface. Knead dough 1 to 2 minutes more. Divide the dough in half. Form each half into a 12 inch long roll. Cut each roll into 12 one-inch pieces. Flatten each piece of dough with the palm of the hand.
- Sprinkle some flour over the flattened balls. Cover with plastic wrap. Let rest for 30 minutes.
- On a well floured surface roll the flattened ball into a circle 7 to 8 inches in diameter, turning the dough over once and firmly pressing and stretching the dough with the rolling pin.
- Roll around the rolling pin, and transfer to a hot, greased griddle or heavy skillet. Cook over medium heat about 1/2 to 1 minute or until tiny brown spots appear. Using tongs, turn and cook 30 seconds more. Remove from heat; Brush with Usli Ghee or melted shortening. Repeat with the remaining balls.
- Stack the hot Chapati in a napkin-lined breadbasket to keep warm. Serve immediately.
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