Real African Dishes: [MC-AllEthnic-Recipes] Rajasthani Salt and Spice Flatbread - Batia Roti ;26g Carbohydrate; trace Dietary Fiber

Thursday, October 20, 2011

[MC-AllEthnic-Recipes] Rajasthani Salt and Spice Flatbread - Batia Roti ;26g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Rajasthani Salt and Spice Flatbread - Batia Roti

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) No Yeast
Unleavened

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups unbleached bread flour
1 cup water
2 teaspoons cumin seed
1 1/2 teaspoons black peppercorns
1 teaspoon salt
1/4 cup chopped fresh coriander
2 tablespoons ghee -- or unsalted butter, at room temperature

Place the flour in a medium bowl. Make a well in the center, and add the water, stirring it into the flour, until a soft but not sticky dough forms. Turn out onto a lightly floured surface and knead until smooth.

Rinse out the bowl, set the dough back in the bowl, and cover with plastic wrap. Let stand for 30 minutes to 1 hour.

While the dough is resting, dry-roast the cumin seeds in a small heavy skillet, stirring constantly, until they just start to change color. Transfer to a spice grinder or mortar and grind to a powder. Set aside in a small dish. Dry-roast the peppercorns in the same fashion, grind, and set aside in another bowl. Place the salt in another dish and the coriander in another.

Place a cast-iron skillet or griddle over medium heat to preheat.

Divide the dough into 8 equal pieces. With the palm of your hand, flatten each piece on a lightly floured surface, and set aside. (Do not stack.) Cover the dough with a cloth or plastic wrap to prevent drying out.

On a lightly floured surface, roll out one piece of dough into a 5 to 6-inch circle. Smear 1/2 teaspoon of ghee onto the dough, then sprinkle 1/4 teaspoon cumin, a scant 1/4 teaspoon ground pepper, 1/8 teaspoon salt, and 1 teaspoon chopped coriander onto the dough. (At first you will want to use a measuring spoon; as you assemble subsequent breads, you will learn to judge the quantities by eye and feel, and the process will become smoother.)

Roll the dough up fairly tightly as you would a jelly roll, to give a long cigar shape. Anchoring one end on your work surface, shape the bread into a flat coil, pressing the other end into the coil to make an even round. Flatten gently with the palm of your hand, then roll out to a circle about 5 to 6 inches across and less than 1/4-inch thick.

Rub the heated griddle lightly with an oiled cloth or paper towel. Cook the bread for 1 1/2 to 2 minutes on the first side, or until lightly golden. Then turn and cook for 1 minute longer, until golden. Assemble and shape another bread while the first is cooking. Transfer the cooked bread to a cotton cloth, and wrap to keep warm while you cook the remaining breads. Serving warm or at room temperature.

Makes 8 filled round flatbreads, 5 to 6 inches in diameter.

AuthorNote: These breads are delectable, a real delight for those of us who like salty treats and the bite of pepper and cumin. They are unyeasted, filled with salt, cumin, pepper, and fresh coriander, all smoothed with ghee, and quickly cooked on a lightly oiled griddle.

Serve with fresh corn and yogurt riata, and Gujarati mango curry for a meal of savory contrasts. Or enjoy simply with plain yogurt as a snack or light meal.

Cuisine:
"Indian"
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"8 5 to 6-inch round flatbre"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 158 Calories; 4g Fat (23.4% calories from fat); 4g Protein; 26g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 271mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat.

Nutr. Assoc. : 2339 0 0 0 0 0 0