Roti Nepali Non Leavened Whole Wheat Flat Bread Recipes
UNLEAVENED WHOLE WHEAT BREAD
This is a whole wheat communion bread recipe that our kids used to love out of the freezer in the summer.This is also authentic to the early centuries, if you use olive oil in place of the veggie oil and goats milk, as the staple bread of the times.
Provided by Chef Shadows
Categories Breads
Time 30m
Yield 3 flat loaves, 18 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 162, Fat 7.2, SaturatedFat 1.2, Cholesterol 12.2, Sodium 16.2, Carbohydrate 22.7, Fiber 2.9, Sugar 5.2, Protein 3.7
WHOLE WHEAT UNLEAVENED BREADS (ROTIS)
Nothing is more basic, simple and pervasive in kitchens across India than griddle breads. Interchangeably known as rotis or chappatis, these breads are torn into bite-size pieces, wrapped around morsels of food and devoured-making them an excellent substitute for flatware, too!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 49m
Yield 8
Number Of Ingredients 4
Steps:
- Mix flour and salt in medium bowl. Stir in warm water, 2 tablespoons at a time, until a fairly stiff dough forms.
- Knead dough in bowl or on lightly floured surface 2 to 3 minutes or until dough becomes smooth and pliable. Brush dough with Clarified Butter and cover with plastic wrap; set aside 10 to 15 minutes. (At this point, dough can be covered and refrigerated up to 24 hours. When ready to roll, let dough stand at room temperature 30 minutes so it becomes soft and easy to handle.)
- Divide dough into 8 equal pieces; return them to bowl and cover. Heat heavy 8-inch skillet over medium heat.
- Working with one piece of dough at a time, roll into 6-inch circle on lightly floured surface. Cook dough in skillet 2 to 4 minutes, turning once, until brown spots start to form on bottom and bubbles start to appear on surface. Remove from skillet; brush with butter. Repeat with remaining dough.
- Wrap cooked breads in aluminum foil to keep warm while cooking remaining dough.
Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 2 Breads, Sodium 300 mg
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