Flat Indian Bread :Roti N Naan
Rotiis generally a South Asian bread made from wholemeal flour, traditionally known as atta flour, that originated and is consumed in India,Pakistan, Bangladesh and Sri Lanka. The Indian bread naan, in contrast, is a yeast-leavened bread.
The traditional flat bread originating from the Indian subcontinent is commonly known as roti, pronounced "rho tee". It is normally eaten with curries or cooked vegetables; it can be called a carrier for curries or cooked vegetables. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. It is similar to the tortilla in appearance. Like breads around the world, roti is a staple accompaniment to other foods, and may be spread with ghee (clarified butter).
so many different forms of Roti are plain Roti which is called Paratha or parota ,chapati,Tandoori Roti,Rumali Roti
Soft Roti :
It goes well with Curries or cooked Veggies .. Its a healthy recipe as this is made from Whole meal flour .To Have Softer Rotis/Chapattis .You can also View my Step by Step Procedure for making Parota .
1 Cup Whole Wheat flour/Atta Flour
1/2 cup Luke Warm water
Pinch of Salt
1/4 cup milk
1 Tsp Oil
Mix all the above ingredients and form a soft dough . Make sure its soft enough to roll into Rotis/Chapattis
Knead the dough and Let the dough sit for 15 minutes with damp cloth covered on it .
Divide the dough into equal parts make a smooth ball out of it n press flat and roll evenly into 6 inch circle with help of rolling Pin.if Dough sticks to rolling bin sprinkle whole wheat flour on it n start rolling .
Heat a skillet on Medium- High Heat & Place Roti on it Let Roti get heated for a while until you see small bubbles rising up on Roti then flip to other side . and spread ghee / clarified butter on Roti.
Tip:Can also use leftover dough for the next day make sure to wrap in cling wrap to stay fresh.
Addition of milk in the Roti/Chapati helps to get soft Chapattis.
Soft Naan:The Indian bread naan, in contrast, is a yeast-leavened bread.This recipe is an Eggless Version of Preparing Naan. Click Here To view the Recipe .
Ingredients:All Purpose Flour/Maida - 2 cups
Yeast- 1 tsp
Luke warm water- ½ cup
Sugar- 1 tsp
Salt- 1 tsp
Milk- ¼- 1/2 cup (room temperature)
Minced Garlic, onion, Kalonji ( for topping , optional)
Method:In a Bowl Mix Lukewarm Water,Yeast,Sugar and Mix it well until Everything Dissolves. After 10 mins it will rise .
In a mixing bowl add the flour, salt and mix well, to this add the yeast mixture and mix well. Add milk to this little at a time, the dough will be very sticky. Drizzle some oil on top of the dough and close with a lid or towel. Let it rise for 30 Mins - 1hr.
After an hour open the lid and punch down the dough and mix well . kneed for a while till the dough springs back when you press with your finger... Oil your hands well before that. Take some oil and flour in separate bowls. Oil your hands well, take a ball of dough and make a smooth ball. Dust it with little flour. Dust the work station with flour and put the dough and press it down with your palm. When it reaches a small round disc shape, you can either toss it between both palms or roll it. Make a tear shape by dragging one end of the dough.
Heat the skillet or Pan to the highest and Place the Naan on Tawa once it?s hot bring the heat down a little bit and put the naan Apply water on top of it close the lid to let it cook for a minute until you see small bubbles start forming that's when you take the naan and roast it on mesh placed on the flame once you see brown spots on the Naan then apply butter on naan transfer it to a Plate .
Tip:You can also Place Naan on Pizza Stone and Place it at 500F and Cook until its slightly golden brown in color .
