Roti
Roti: A thin, round, unleavened bread that is cooked on a tawa (griddle) and served with curries, dal, or vegetables. It is also known as chapati or phulka. There are too many different styles of rotis to even considering mentioning, each unique to their region & their flavour profile influenced by the flour they use & the technique applied.
Ingredients:
2.5 cups whole wheat flour
½ tbsp oil – any neutral oil or ½ tablespoon softened butter
1 tsp salt or add as required
¾ to 1 cup water for kneading or as required
2 to 3 tbsp butter (softened) or ghee or neutral flavoured oil for brushing on roti
Kneading Dough
Sieve the atta or whole wheat flour along with the salt in a bowl or a large plate. You can also mix the flour and salt together. Add oil and water in parts, mix thoroughly and gather the mixture to begin kneading.
Knead to a smooth, soft and supple dough adding water as needed. Cover the bowl and let dough rest for 30 minutes.
After dough resting time is over make small to medium-sized balls from the dough. Flatten a dough ball and sprinkle some flour on it. Also dust some flour on the rolling board.
Using a rollin pin, evenly roll the dough into a small to medium-sized round circle.
Rack Method To Make Tandoori Roti
Take a fire-proof wired rack with a handle and place it on a medium-low to medium heat.
Place the roti on the rack.
When you see air-pockets appearing, flip the roti. You will see a few brown black spots on the roti. Cook
the second side now.
Flip again and you will the second side cooked well enough.
Flip once more for an even cooking.
Lastly flip again. The whole tandoori roti has to be cooked well.
Keep them in a roti basket or casserole. Take some softened butter or ghee to spread on the roti.
Spread the butter or ghee evenly. If you want you can skip the butter or ghee.
Tawa Or Skillet Method
After you are done rolling the dough ball to an even round circle, spread water evenly all over the roti.
You can use your fingers to spread water or use a pastry brush.
Place the roti, watered side down on a hot tava. Use a cast iron tava. Don’t use nonstick tawa/skillet as the roti will fall off in the next cooking steps.
As soon the roti, gets heated up, you will see huge and sometimes even large air-pockets on the roti.
Allow to cook for a minute on a medium-low to medium heat.
Now carefully hold the tawa or skillet upside down on the flame. The flame has to be on low to medium or else the roti might bet burnt.
Rotate the tava over the flame for even roasting.
Place the cooked tandoori roti on a plate or in a roti box or roti basket, spread or brush some butter or ghee on the roti.
The tava or skillet will have a few bits of cooked dough, which you can scrape off with a spatula.
Serve tandoori roti hot with any lentil dish (dal), vegetable gravy or paneer curry. It is best to serve the tandoori roti hot.
Make tandoori roti in batches using any method that suits you. If not serving them hot, stack them in roti box or roti basket so that they remain hot or warm.
Paratha
Paratha: A flaky, layered, unleavened bread that is cooked in ghee (clarified butter) and often stuffed with various fillings, such as potatoes, cheese, cauliflower, or radish. It can be round, triangular, or square in shape
Ingredients:
Duplicate ingredients as for naan bread above Prepare as for naan bread immediately below. Cover and allow to rise for an hour or until doubled in size.
Roll each dough ball out into a very flat disc shape.
Spoon a little oil over the surface of each dish. (See photograph above)
Carefully fold into pleats resembling the bellows of an accordion or follow the identical the process as in the image below.
Allow to sit for about 15 minutes and then roll out again into disc shapes.
Heat a frying pan over medium to high heat and place one of your discs in it.
As the bottom cooks, small bubbles will appear on the top.
When brown spots begin to appear on the underside, turn & repeat to brown.Remove from heat & keep warm.
Repeat the process with the remaing paratha discs.
Naan
Naan: A thick, soft, leavened bread that is cooked in a tandoor (clay oven) and brushed with butter or ghee. It can be plain or flavored with garlic, cheese, nuts, or seeds
Ingredients:
450g plain flour
150ml warm milk
150ml full fat plain Greek Yogurt
2 teaspoons sugar
1 teaspoon salt
1 egg – lightly beaten
1 teaspoon baking powder
1 tablespoon nigella seeds (Often referred to as black onion seeds though they aren’t onion seeds at all.)
ghee or butter
Mix all of the ingredients together and knead into a soft dough. The dough should be a little sticky but you should be able to work with it without it sticking to your hands.
Place the dough in a floured bowl and cover with a damp cloth for at least six hours. The dough can be stored in plastic wrap for up to three days in the fridge.
When you are ready to cook the naans, heat your oven to its highest temperature and place a pizza stone or baking try on the top shelf.
Separate the dough into evenly sized dough balls.
On a floured surface, roll out into large thin circles. If you prefer crispy naans, roll them out as flat as you can. For thicker, chewier naans, roll out thicker.
Place one of the naans in the oven and cook for about six minutes. “Ovens temperatures do vary & they not be accurate; monitor during the cooking process”.
Repeat the process with the remaing naan.
Just before serving, brush a little melted ghee or butter over the top of each naan.
Puri
Puri: A deep-fried, puffy, unleavened bread that is usually served with potato curry or sweet dishes. It can be plain or spiced with turmeric, cumin, or fenugreek
Ingredients:
6 cups Indian wheat flour
3 tsp salt
6 tbsp ghee or cooking oil
6 tbsp semolina flour
6 tbsp yoghurt optional
¾ tsp carom seeds optional
2 ¼ cup water
9 cups cooking oil for deep-frying
Combine the wheat flour, salt, semolina, carom seeds, ghee & yoghurt mix well. Knead the dough with water little by little until a stiff dough forms.
Form lemon-sized balls & shape into discs with a rolling pin on a clean surface & cover the discs with a damp cloth.
Heat oil in a wok until very hot. Slide a single disc into the oil until the disc rises. Press down until it puffs & turn. Fry for a few seconds more & remove onto absorbent paper. Repeat with all the other discs. Served immediately accompanied with your favorite curry or halwa.
Bhatura
Bhatura: A large, fluffy, leavened bread that is deep-fried & served with chole (chickpea curry). It is made with all-purpose flour, yoghurt, baking soda, & oil
Ingredients:
300gms bakers flour
300gms bakers wholemeal flour
100mls canola oil
12gms salt or 2% of flour (s) volume
800mls lukewarm water
100mls lukewarm milk
14gms or 2 sachet dry yeast
sugar 1 tsp
100mls canola oil, for frying Bhatura flatbread
Place lukewarm milk, sugar & yeast in a bowl & let stand to activate the yeast.
In a large mixing bowl combine the flour(s), salt & oil & mix well, add the activated yeast/warm milk mixture,900mls lukewarm water & using a stand mixer on low speed, mix for 8-10 minutes to a stiff dough.
**Flour to water/liquid (including the milk & canola oil) ratio is 60% hydration; this will provide a moist dough but will be easy to work with. Limit the amount of flour you apply to your work bench, a light application is all that is required.
Spray a little oil on exposed surface area; cover & place in a warm area to proof for 3-4 hours. Knock back after the dough has doubled in size & divide into balls.
Roll out each ball into round or oval shape.
Add sufficicient oil to a wok & bring to smoke point, reduce heat & gently place one Bhatura at a time, submerging in the oil. It will puff almost immediately, turn & contiue to cook for 10 seconds only. Remove from oil, place on absorbent paper & repeat this process for all the dough.
Litti Chokha
Litti: A similar bread to batti that is stuffed with sattu (roasted gram flour) & mixed with spices & herbs. It is baked in an oven or over charcoal & dipped in ghee before eating. It is usually served with Chokha (mashed vegetables) or yoghurt
Chokha Ingredients:
6 Baby Potatoes or 1 cup boiled & mashed Potatoes
1 large Tomato
3 big Cloves Garlic
⅓ – ½ cup chopped Onion or ½ large Onion chopped
1 – 2 Green Chilies (I used 2)
½ tbsp. grated Ginger
1 tsp. Mustard Oil
1 – 2 tbsp. chopped Coriander Leaves ~ Cilantro
Litti Ingredients:
500gms wheat flour
350mls water
½ tsp Ajwain ~ Carom Seeds
2 tbsp. Butter
¼ tsp. baking soda
⅓ tsp. Salt
Litti Stuffing Ingredients:
½ cup daliya & when powdered it was ⅔ cups
1 – 2 Green Chilies (I used 2)
¼ cup chopped Coriander Leaves ~ Cilantro
½ – ¾” long Ginger chopped
½ tsp. Ajwain ~ Carom Seeds
½ tsp. Salt
1 tbsp. Lime ~ Lemon Juice
1 tbsp. Mustard Oil
Ingredients:
For the Chokha:
Boil potatoes & mash them coarsely & keep it aside.
Roast garlic & tomatoes on gas flame or in the oven. If roasting in the oven, place it in 400 F oven for 20 – 25 minutes or until roasted. I tried roasting it in cast iron pan. Garlic roasted fine & even the tomatoes also roasted fine. But since the oven was on, after roasting for 5 – 7 minutes in a pan, I put them in the oven along with the litti for 12 minutes.
Cool & remove the skin of the tomato. The skin will easily come off if the tomatoes are roasted properly. Mash garlic & tomatoes with a back of a spoon.
Mix all the ingredients listed on chokha & it is ready to serve.
For the Litti Preparation:
Sieve the flour & make soft dough using all the ingredients listed under litti. Cover & keep it aside for 30 minutes.
Filling: Lightly toast daliya in a dry pan. Cool it & then grid it to powder. This step can be skipped.
Mix all the ingredients listed under stuffing & mix well. The texture will be crumbly. If required add some water but it should not be runny.
Make the Litti: Make 10 – 12 balls with the dough. Take each ball in palms & make a 3-4” diameter discs, like small poori or chapati. Do not use any flour.
Place 1 ½ – 2 tsp. of filling in middle of each disc, cover the filling by wrapping the dough around the filling on all sides to form a pouch to make round ball. Press the ball between palms to flatten the litti.
While covering the dough disc around the filling, there will be some excess dough. Pinch it off the litti or can press it into litti. I did both, for few I pinched off the excess dough & for some I just pressed back into litti. I liked the ones for which I pinched off the dough.
Traditionally litti is cooked on fire or tandoor. In modern kitchens, over or stove top cooking works. Bake in preheated 400F over for 20 – 30 minutes. I baked for 28 minutes & I felt I should have removed it sooner. Turn the sides 2-3 times while baking.
Dalia, also known as daliya or broken wheat, is a nutritious food made from whole wheat grains that are coarsely ground. It is a staple in many Indian households & is known for its high fibre content & versatility in cooking
Chapati
Ingredients:
500gms chapati flour
190mls – 250mls warm water
1 tsp salt
1 tsp rapeseed (canola) oil
Ghee (optional)
Method:
Pour the flour into a bowl & then add the water a little at a time. Stir with a wooden spoon or your hands until you have a soft dough.
Knead the dough for about three minutes & then wet your hands with the oil & continue kneading for another 2 minutes. Form into a dough ball & set aside covered to rest for about 30 minutes.
Dust the work surface with a little flour & divide your dough into about eight to ten smaller balls. Flatten each ball between your hands & then flatten them more with a rolling pin until they are about six inches in diameter & 3mm thick.
Try to keep the chapati as round as possible by rolling from different angles. Dust off any excess flour.
Heat a large skillet over medium heat & add one of the chapatis. Cook until bubbles
begin to form & turn over to continue cooking for 30 seconds. Turn again & press down on the chapati with a spatula. Larger bubble will begin to form & the chapatis will puff.
If cooking over gas, you could also place the chapati directly on the flame.
For best results serve immediately. Chapati breads can also be warmed up in the microwave if necessary.
Atta Naan
Atta Naan, like traditional naan, has its roots in the rich culinary history of the Indian subcontinent. The concept of naan itself originated in Central Asia & was brought to India by the Mughal Empire in the early 16th century.
The Mughals introduced the use of leavening agents & the tandoor oven, which significantly influenced the evolution of naan. Over time, Indian cooks adapted the recipe to include local ingredients & preferences, leading to variations like Atta Naan, which uses whole wheat flour (atta) instead of the more refined all-purpose flour (maida).
This adaptation not only made the bread more nutritious but also catered to the dietary habits of many Indians who prefer whole grains.
Ingredients:
1 kgs whole wheat flour
3 tsp or 3 sachets (21gms) instant dry yeast
1 ½ tsp salt
3 tsp white sugar
1 ½ tsp baking powder
100mls yoghurt
600mls milk, warmed
3 tbsp cooking oil
6 tsp nigella seeds kalonji
6 tbsp butter or ghee
Methods:
Add the dry ingredients to a bowl of a stand mixer (flour, yeast, salt, sugar, & baking powder) & whisk together to combine. Include the yoghurt & milk mix on low speed for 8-10 minutes.
Smear with a light coat of canola oil & rest for 2-3 hours until the dough doubles in size; alternatively, refrigerate overinight to allow flavours to develop & mature.
Once the dough has doubled, it will be very soft & light. Roll & shape into evenly sized ball weighing approximately 125gms each; cover & let rest for a further hour until double in size.
Now, take each ball & with a rolling pin, roll it it out into an oblong or round disc. You won’t require any or much flour at this point because the whole wheat dough is very pliable & will not offer much resistance.
Sprinkle a few nigella seeds on one side & roll into each disc. Keep the discs covered with a damp tea towel till they are ready to cook.
Heat a skillet to moderate heat. Take one rolled out disc & brush the one side with water. Allow the dough to cook for 30 seconds to a 1 minute until air pockets form. Turn the naan & cook on the other side. Repeat for all the discs.
Finish cooking the naan directly over an open flame until the edges start to char slightly & serve immediately.
Makki Ki Roti
Makki Ki Roti is a traditional Indian flatbread made from maize flour (cornmeal). Its origins are deeply rooted in the agricultural heartlands of Punjab, India, where it has been a staple for centuries12.
The name “Makki” comes from the Sanskrit word “Markaka,” meaning maize, & “Roti” from “Rotīka,” meaning bread. This bread is particularly popular in the northern states of India, including Punjab, Himachal Pradesh, & Haryana, & is often enjoyed during the winter months when maize is harvested.
Makki Ki Roti is typically served with Sarson Ka Saag, a dish made from mustard greens, making it a hearty & nutritious meal. The combination of these two dishes is not only delicious but also culturally significant, often featured in Punjabi folk songs & celebrations
Ingredients:
500gms maize flour
500gms wheat flour
3 tsp sea salt
600mls lukewarm water
6 tbsp ghee as needed
Methods:
Combine both the flours (maize flour & wheat flour) with the salt & sift in a large bowl.
Add 2 cups hot water gradually, mixing it in a with a fork. The flour will absorb most of the water & look like coarse breadcrumbs.
Using the heel of your hand, knead the dough firmly, adding the remaining water as required. Do this until the flour comes together into a ball.
Break off generous sized portions of the dough & shape each portion into a disc. Cover the discs with a moist towel so they don’t dry out.
Flatten each disc into a small circle or roti. You can use your hands to shape the dough or a rolling pin.
Keep these uncooked rotis covered as well.
Heat a skillet & place a roti on the hot surface. Drizzle with ghee & press on all sides with a spatula & turn to repeat the process. Cook for 15 seconds more or until ythe roti shows colour.
Remove the roti & brush with ghee. Repeat the process for all the rotis. Serve immediately.
Baked Whole Wheat Masala Baati (Healthy Rajasthani Spiced Wheat Dumplings)
Baati: A hard, round, unleavened bread that is baked in an oven or over charcoal. It is made with wheat flour & semolina, salt, & water & stuffed with lentils or peas. It is usually served with dal or ghee
Ingredients:
For the baatis
514gms whole wheat flour
164gms Sooji (Semolina Flour)
132gms ghee
¾ tsp salt , to taste
6 tbsp yoghurt
¾ tsp baking powder
50mls milk to knead
For masala filling:
3 cup green peas (Matar)
1 only large onion
2 green chillies, cut lengthways & finely diced
2 tsp cumin seeds (Jeera)
2 tsp ginger/garlic Paste
2 tsp red chilli powder
¾ tsp turmeric powder (Haldi)
1¼tsp coriander Powder (Dhania)
2 tsp cumin powder (Jeera)
salt , to taste
2½ tsp oil
Method:
For the Whole Wheat Masala Baati: combine both the whole wheat flour, semolina, baking powder, ghee, salt, milk & yoghurt in a large bowl & knead together to form a soft dough that is pliable, but not sticky.
Divide the dough into equal sized portions, place them in a platter or tray. Cover the dough with a damp cloth & rest for an hour.
For the masala filling: Heat skillet to medium & add cumin seeds, onions & green chilies to the oil & sauté until fragrant. Include ginger/garlic paste, red chilli powder, turmeric powder, coriander powder, roasted cumin powder & salt to the onions & toss it together. Stir continuously as it cooks, until the raw smell of the spices goes away.
Add peas & cook for 3 minutes until all the ingredients have combined together. Remove masala from heat, cool & set aside.
To make the baatis: Take one portion at a time, & flatten it into a small disc about 2-3 inches in diameter. With disc still in your palm, place pea masala filling in the centre of the disc. Bring the ends together, encasing the filling & seal the opening by pinching the edges together.
Press the ball slightly & make a small depression with your thumb, in the centre of the ball. Repeat with all the portions of dough.
To cook the baati: place a heavy bottomed saucepan on a medium heat, add 3 litres of water & bring to a boil, turn the heat down & gently slide the baatis into the water. Cook on a low heat for 15 to 20 minutes or until they rise to the top. Remove from cooking liquid & cool.
Pre-heat oven to 200°C.
Once cooled, place the battis on a baking sheet lined with parchment paper & place the sheet in the oven.
Bake the masala stuffed battis for about 25 to 35 minutes, turning every 8-10 minutes to ensure a consistent golden colour. Remove the masala battis & cool slightly.
Serve the Baked Whole Wheat Masala Baati drizzled with ghee or a dal of your choice.