ROTI 2000 (Unleavened Baked Vegetable Bread)
photo by Banriona
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
15 pieces
ingredients
- 1 cup chopped vegetables, such as onion,spinach,carrots,scallions
- 1 cup plain yogurt
- 2 cups whole wheat flour (+ ½ cup for dusting)
- 1⁄2 cup soy flour
- 1⁄2 cup gram flour (besan)
- 1⁄4 cup wheat germ
- 1⁄4 cup oat bran
-
Seasonings
- 1⁄2 teaspoon salt
directions
- Puree the vegetables and yogurt in a blender until smooth.
- Mix with all the flours and salt and knead the dough, adding water as needed, until it becomes smooth and supple.
- Cover with a kitchen towel and rest the dough for at least an hour in a warm place.
- Refrigerate for a couple of hours or overnight before using.
- Put a cookie sheet on top or middle shelf in the oven, preheat at broil.
- (Can also preheat the oven to 500°F.) Divide the dough in about 12 pieces and make smooth balls, working between your palms, using flour as needed, and flatten into about 2" round patties.
- Make all the patties and cover with a towel.
- Dust a flat surface with little flour.
- Roll each patty into a round 5 to 6" across, about 1/8" thick.
- Note: Roll 5 to 6'Roti' and start baking.
- With practice, you'll be able to roll the next batch of'Roti' while the previous one is baking.
- Slide 4 to 6'Roti' on the baking sheet in the pre-heated oven.
- Make sure that the oven stays hot; open the oven door a little if the oven turns off.
- When light brown specks appear on the top (after 1 to 2 minutes), turn each Roti to bake the other side.
- It should become fluffy and crisp with light brown patches on both sides.
- (Do not over-brown because that makes the Roti hard.) Bake all Roti this way.
- Spread little butter on one side of each'Roti', if desired.
- Stack them and wrap in aluminum foil to keep them warm and soft.
- Serve warm.
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Reviews
-
This bread is WONDERFUL!! Very easy to make (I used my tortilla press instead of rolling the dough). I just measured the dough into 2 oz. balls (16 of them) and presto! I didn't have any soy or gram flour so used white instead, otherwise followed the recipe exactly. A very light and moist bread. I can't wait to try it with a little italian seasoning and sun-dried tomatoes for pizza dough.
RECIPE SUBMITTED BY
kusum gupta
Poughkeepsie, NY
After a successful professional career of 36 years, I am involved in several activities, for example,:
Teach Indian cooking, organize India festival, member of Interfaith Council.
Have published a cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition' available from me at a discount price. Visit [http://www.healthyindiancuisine.com/] Also published 'Hindu Spirituality - A Practical Approach based on the Bhagavad Gita'.