In this blog, I am going to share how to make Roti and Paratha, these two types of Indian bread with the same dough.
In this recipe, I will share how you can make flat whole wheat bread in three ways fried and non-fried both with the same dough.
#Advertise
Below are pictures of Roti and Paratha:
Roti or puffed bread:
Tawa roti or pan bread:
#Advertise
Paratha or shallow fried bread:
Step by step method:
The process is very simple but you definitely need to understand the right amount of everything like the consistency of the dough, the adjustment of the flame/heat needed to get it to cook right. So below are the basic ingredients we need to make a very easy dough. Just the only thing we need is to knead it really well so that it turns really soft smooth and when toughed you feel the difference and your time consumed to knead that feels worth.
Note: After you knead this for at least 10 to 12 minutes do the right check of the consistency of the dough. Press it with your fingertips it will be puffy or slightly spongy. As soon as you press it you will feel it puffs back a little. The dough feels smooth but stiff as well and easy to be rolled out with some sprinkle of dry flour.
Another point to be noted out is when you roll the dough please make sure to use a little dry flour or else it will stick to the hot Tawa or pan specially when you are making puffed roti or chapati or flatbread.
Ingredients used to make the dough:
- 3 cups whole wheat flour
- 1/2 cup of yogurt
- 1 tbs of salt
- 2 tbs of oil or clarified butter
- Some Lukewarm water
Kneading the dough
Take flour, yogurt, salt, and oil into the mixing bowl and start mixing up with hands nicely. Then gradually add the lukewarm water into it and start kneading. It slowly start to form a dough. Make sure to use water little by little because little too much water can ruin the dough.
Kneading time – kneading time must be 10 to 12 minutes. This will make a difference for sure.
The dough becomes very smooth to touch and stiff enough to roll it nicely. So next comes how to check and know it’s got the right consistency?
After kneading about 10 to 12 minutes press it with your fingertips. If you see it slightly puffs up on pressing you are right there though it is not very prominent but still you will see the difference.
Once you are done kneading the dough cover it with s clean cotton cloth or cheesecloth and keep it for 10 minutes.
Now let see how to cook the bread. I am going to explain three ways of cooking this flatbread with and without oil.
Rolling up the bread:
After 10 minutes uncover the dough and make small round shaped balls by using your hands. Once done with making all the balls. Keep them aside on a plate.
Now start to roll them one by one. Roll them thin and flat and place them on a separate plate by sprinkling some dry flour under and above it. So that they don’t stick to each other.
Note: make sure not to put too much dry flour as well to the bread when rolling and keeping on the plate. Put a little so that they just don’t stick.
How to cook Roti and Paratha?
1) Tawa roti or flatbread
First heat the pan or Tawa. Once heated lower the flame ( low flame ) and drop the bread over it. You will notice some puffs up on the roti/bread. Within few seconds or so flip it over with the help of a tong or a flat spatula. Let it cook in low flame sometime and flip it again. When each side gets cooked a little bit press it with the spatula all over the bread. Make sure both sides are cooked nice. It might puff up a little while pressing but if it didn’t puff up it does not matter it would be still soft enough to eat hot or little warm.
For this, you need preferably a non-stick pan or an Indian Tawa to cook them.
One the bread is cooked on both sides you may brush it up with some clarified butter or plain butter but this is optional. You may eat it as it is with any curry or gravy or veggies.
2) Puffed roti or bread
The same way heats the pan or Tawa. Once heated lower the flame and drop one roti/bread. Within few seconds Flip it over. When halfway cooked. Place it over the direct heat/flame with the help of a tong. Flip it on both the sides quickly and let it puff. Now I must say this part is tricky to do and also sometimes it doesn’t puff up. With practice, you will come through this tricky part for sure.
3) Paratha or fried flatbread or roti.
It’s the same process as mentioned above. The only part that is different is once you drop the bread or paratha on the pan or Tawa and cook it halfway. Apply some clarified butter or oil of your choice on the sides and shallow fry it.
Fold it the way as shown and serve hot with any curry.
#Advertise
Video link below
Connect to http://Great food IdeasGreat food Ideas
#Advertise
#Advertise