Wheat Griddle Breads

Wheat Griddle Breads

  These griddle fl atbreads are called roti or chappati and are an integral part of every meal all over the subcontinent (except maybe the south where rice rules the roost). Similar in function, form, and fl avor (to some extent) to a tortilla, rotis are made with a high-protein whole-wheat grain similar to the durum hard wheat, used in making pastas, while tortillas rely on either cornmeal or all-purpose fl our. Rotis are an Indian’s silverware, used to wrap around succulent curries, stir-fries, pickles, and condiments—an easy, addictive, and well-engineered fl atbread.

  It’s always a good idea to ask a friend or family member to help you make a batch, especially if this is your fi rst time.

   Once you get the hang of rolling, cooking, and brushing with ghee, you’ll be able to fl y solo.

Cooking timeMakes
10 minutes12 breads

Ingredients Wheat Griddle Breads :

  1. 11⁄4 cups durum wheat fl our (also called durum semolina)
  2. 3⁄4 cup pastry fl our, plus fl our for dusting
  3. 11⁄2 teaspoons coarse kosher or sea salt
  4. Ghee, homemade or storebought, or melted

Instructions :

1- Thoroughly combine the durum and pastry fl ours and salt in a mediumsize bowl.
2- Measure ¾ cup of warm water in a measuring cup. Drizzle a few tablespoons of the water over the salted fl our, stirring it in as you drizzle. Repeat with a few more tablespoons of water until the fl our comes together to form a soft ball. Using your hand (as long as it’s clean, I think it’s the best tool), gather the ball, picking up any dry fl our from the bottom of the bowl, and knead it to form a smooth, soft ball of dough (do this in the bowl or on a lightly fl oured work surface).
   If the dough is a little too wet, dust it with a little more pastry fl our, kneading it in after every dusting until the dough feels smooth, dry, and supple. It should take 1 to 2 minutes. (If you used your hand to make the dough from the start, it will be caked with clumps of dough.
3- If you’re ready to cook the bread, go to Step 4, or wrap the ball of dough in plastic wrap or cover it with a slightly dampened cloth. Let it rest at room temperature until you are ready to cook it.
4- When you are ready to cook the breads, using your hands, roll the dough into a 12-inch-long log. Cut the log crosswise into 12 coinlike pieces and shape each piece into a ball. Press each ball fl at between your palms to form a round patty, about 2 inches in diameter. Cover the patties with plastic wrap. (If you wish, refrigerate the dough, each patty wrapped individually in plastic wrap, for up to 4 days. Let the dough return to room temperature before cooking).
5- Tear off a large piece of aluminum foil, fold it in half lengthwise, and set it aside. Place the ghee near the stove and have a pastry brush handy.
6- Heat a medium-size skillet (preferably nonstick or cast iron) over medium heat. If you have a gas stove, light another burner and keep thefl ame on medium heat. If yours is an electric stove, place a heat diffuser on a separate burner, with the heat set to medium. (If you don’t have a heat diffuser, place a second skillet over medium heat.)
7- While the skillet is heating, lightly fl our a small work area near the stove and place a dough patty on it (leaving the others covered).
Roll the patty out to form a round 5 to 6 inches in diameter, dusting it with fl our as needed. Make sure the round is evenly thin, with no holes or rips on the surface.
8- Lift the round and place it in the hot skillet. Cook the round until the surface forms some bumps and bubbles and the underside looks cooked and has some brown spots, 2 to 3 minutes. Immediately turn the round over directly onto the second burner’s open fl ame or the heat diffuser or skillet. It will puff up and cook on the underside in barely 15 to 30 seconds. Lift it off with a pair of tongs, brush one or both sides with ghee, and slip it in between the foil layers to keep it warm.
9- Repeat with the remaining dough patties, brushing them with ghee and keeping them stacked in the foil.
10- Serve the rotis warm.

Extra Credit :

  • The kind of fl our used to make these breads , called roti fl our, also labeled atta (“fl our”), is packaged in small, medium, and large bags and can be found , Pakistani, Middle Eastern, and other Asian grocery stores. It is very similar in texture to highprotein durum wheat fl our (also called macaroni fl our), which I fi nd more often in small packages in the baking section of supermarkets or in the health foods aisle.
  • The combination of durum wheat and a bit of lowprotein pastry fl our provides the right texture and feel of roti fl our. If you do have the Indian fl our, by all means use 2 cups of it (no pastry fl our) in the recipe.
Other recipes Breads : Here 
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