I have always been intimidated by bread making – particularly if it is ethnic breads. When I read the recipe for the roti, it seemed simple enough that I decided to give it a try. It was a successful effort and worth the time!
Whole-Wheat Bread/khasta roti
3-1/4 cups whole-wheat flour,
plus extra for dusting
2 tsp sugar
1/4 tsp salt
1 tbsp fenugreek seeds, optional
1-1/4 cups cold water
Sift the flour into a bowl and mix in the other dry ingredients. Add the cold water to form dough. Knead for 10 minutes, until smooth and elastic. Cover with a damp cloth and set aside in a warm place for 15 minutes. Preheat the oven to 350°F. Divide the dough into 10 balls. Dust with flour and roll into 4” circles. Prick evenly with a fork. Place on a baking sheet and bake for 10-12 minutes until lightly browned and slightly bubbly on top.
Yields 10 servings
From “India with Passion – Modern Regional Home Food” by Manju Malhi
A perfect “warm place” is right inside your microwave. Bring a cup of water to boil; remove and add the dough. This works for yeast breads as well as unleavened ones like roti.
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