Whole Wheat Unleavened Breads Rotis Food

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 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 (NEPALI NON-LEAVENED WHOLE WHEAT FLAT BREAD)

Steps:

• In a large bowl, combine the flour, melted butter, salt and sugar.
• Make a well in the center and add warm water, mixing it with the flour until a soft dough is formed. You can add more water if the dough is too firm. You can add more flour if the dough is too soft. You don't want an overly soft dough for rotis.
• Dust kneading board with flour; place the dough on the board and knead for 5 minutes or so until the dough becomes smooth in texture.
• Cover with plastic wrap and let rest for an hour or so.
• Divide the dough into 6 round balls, roughly an inch and a half to two inches in diameter.
• Roll out the dough balls with a rolling pin into thin 6-7 inch circles. The key to perfectly-made rotis is to roll out the balls as thin as practical over a dusted surface. The thinner the rotis, the sharper the taste. It is better to prepare two or three circles at a time. Cover with plastic wrap.
• Heat a flat-bottomed non-stick pan or cast-iron skillet on medium-high heat.
• Place one roti on the pan, top-side down and cook for 30 seconds or so.
• Turn over and cook for another minute until small air pockets emerge.
• Turn it over once more and cook for another minute.
• With a lightly-wet towel, press on the roti, forcing it to develop more air pockets.
• Brush cooked roti with melted butter, or extra virgin olive oil if desired, when cooked, typically only on one side and transfer it to an aluminum foil or container or warm towel to keep your rotis warm until served.
• Serve hot with vegetable or meat preparations.