Roti, chapati, naan - this easy recipe gives you a basic version
Once the dough is made, the resulting breads depend on the shape/size and cooking.
INGREDIENTS
175g atta flour - plain will do - make sure it rests in the fridge for 30 min (longer for naan)
175g yoghurt
1 tsp baking powder
ground cumin, garlic salt, sumac
Watch the video
METHOD
In a bowl mix the flour, yoghurt and baking powder until they come together
Work the dough on a floured surface until it is smooth and elastic - you don’t need to knead/knead to need it as long as you would for a loaf; a minute or two should do it
Flatten out the dough and add the spices - you can add anything you fancy at this point, even some fresh garlic and parsley
Fold the spices into the dough
Cover in cling film and store in the fridge for a few hours - or 30 minutes
Unwrap the dough and cut into 4 equal blocks
Heat oil in a pan on a high-but-not-raging heat
On a floured surface with a floured rolling pin, roll the blocks into thin, flat pancakes
Roti
Not too thin and about 6cm diameter
One at a time, pop them in the pan for about 30-40 seconds a side
Puri
Not too thin and about 6cm diameter
Fry them in a bit more oil than roti for about 1 minute a side
Chapati
Very thin and about 15-20cm diameter
Dry fry for about 30-40 seconds a side
Naan
Quite thick about 6cm across and 10-12cm long - let the dough rest for 2 or 3 hours
Put them in the oven for 6-10 minutes at 180ºC
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