Entries for label: bread

Found 2 entries.

Roti

An unleavened Indian bread that can be enjoyed with any vegetable or curry. Original recipe at Show Me the Curry

Ingredients

Serves: approx. 12 rotis

  • 2 cups whole wheat flour (Chapati Flour)
  • 1/2 tsp salt (optional)
  • 4tsp oil
  • 3/4 cup warm water

And all-purpose flour – for rolling and dusting.

Method

  1. Mix flour and salt well in a large bowl. Add oil and mix until lumps are gone.
  2. Add warm water a little at a time which will form a medium soft dough ball. Do not overwork the dough.
  3. Drizzle a few drops of oil over dough and let it rest for 15 mins.
  4. Heat skillet/frying pan on medium heat.
  5. Knead the dough once more and divide into golf ball size portions.
  6. Dip one ball in all-purpose flour to roll out into a thin disc. Use more flour as necessary to stop it sticking.
  7. Place into skillet and cook allowing slight bubbles to form, flip over for a further 15 secs.
  8. To expand the roti (optional) pick up with tongs and place over the open flame (assuming a gas cooker) until it balloons up. Flip over and cook on the other side.
  9. Place into insulated container and smear with Ghee or (clarified) butter and repeat for remaining dough.

Labels: curry, bread, roti

Inserted: 2010-10-13 19:19 (1 year, 3 months ago)

Tortillas

From WikiHow.

I find that these are beautiful in comparison to the ones found in the vacuum packs in the shops. They’re also \b{way} cheaper too.

Ingredients

  • 2 cups of flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 3/4 cups of water (or try warm milk for a fluffier texture)
  • 1 Tbsp. vegetable shortening (or lard)

Method

  1. Combine flour, salt, & baking powder in a large medium/large bowl.
  2. Cut in shortening until lumps are gone.
  3. Make a well (indentation) in the center of the dry ingredients.
  4. Add water, about a half a cup at a time, and work mixture into a dough. #Knead until smooth. The dough should be slightly sticky but not hard. You can add slightly more water or flour if needed.
  5. Cover and set aside for 10 minutes.
  6. Form dough into balls about the size of eggs.
  7. Using a rolling pin, roll each dough ball into about a 6 inch circle.
  8. Heat griddle or skillet on med heat without grease.
  9. Cook tortilla 1/2 to 1 minute (if it starts to bubble, that’s long enough).
  10. Flip tortilla to the other side and cook for a few seconds.
  11. Continue in this manner until all your dough is cooked.

Notes

  • To make fewer tortillas, only use half the measurements of each ingredient.
  • Making good tortillas takes practice. Eventually you will be able to get them round.
  • If you don’t like fluffy tortillas, you can eliminate the baking powder.
  • Keeping the griddle hot makes the tortillas cook fast. If you find they are burning before they are cooked, turn the heat down slightly.
  • If you do not have a rolling pin, you can use a small round bottle or even a broom handle!
  • Small hand-operated presses are available in some Latino cooking supply stores, if you want an easy way to shape tortillas.

Labels: flour, tortillas, bread

Inserted: 2009-12-17 08:24 (2 years, 1 month ago)