Real African Dishes: [MC-AllEthnic-Recipes] Rajasthani Savory Country Corn Flatbread

Thursday, October 20, 2011

[MC-AllEthnic-Recipes] Rajasthani Savory Country Corn Flatbread - Tikkar

* Exported from MasterCook *

Rajasthani Savory Country Corn Flatbread - Tikkar

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups atta flour -- or 2 1/2 cups whole wheat flour, sifted
1 cup corn flour
1 1/2 teaspoons salt
1 small onion -- finely chopped
1 piece fresh ginger -- 1-inch long, peeled and finely chopped
2 large garlic cloves -- finely chopped
1 jalapeno chile pepper -- seeded and finely chopped
1 medium tomato -- finely chopped
2 tablespoons fresh coriander leaves -- to 3 tablespoons
1 1/2 cups lukewarm water -- or more as necessary
6 tablespoons vegetable oil -- to 7 tablespoons, or ghee (clarified butter)

Combine the wheat flour, corn flour, and salt in a bowl, and mix well. Add the chopped onion, ginger, garlic, jalapeno, tomato and fresh coriander, and mix well. Make a well in the center and pour in 1 1/2 cups lukewarm water, stirring it into the flour. The amount of water you need will vary; add more if necessary to form a kneadable dough. If the dough is too sticky, add a little more atta or wheat flour. Turn the dough out onto a lightly floured surface and knead for 4 to 5 minutes.

Wash, dry, and lightly oil the bowl. Return the dough to the bowl, cover with plastic, and let rest for 30 minutes.

Divide the dough into 8 equal pieces. On a generously floured surface, flatten each piece into a disc, flouring both sides. Cover 6 discs with plastic wrap (do not stack), and set aside.

On a lightly floured surface, with a rolling pin, roll out the 2 remaining discs to circles approximately 7-inches in diameter and roughly 1/4-inch thick.

To cook, heat one or two heavy skillets (two are preferable as the breads take 15 minutes each to cook) over medium heat until hot. Transfer to a rolled-out bread to a skillet. Cook for 7 minutes or until the bottom is covered with brown speckles. Turn and cook on the other side for approximately the same length of time. Brush about a teaspoon of oil or ghee on the top of the bread, turn the bread over, and fry for 1 minute until golden brown. Brush the second side with oil or ghee, flip the bread, and fry for 1 more minute. Transfer the bread to a plate. If possible, serve at once, while you continue to make the other breads; alternatively, wrap in a cloth to keep warm.

Makes 8 round flatbreads, 7 inches in diameter and 1/4 to 1/2-inch thick

AuthorNote: This thick savory flatbread is characteristic of many breads in the western part of India. The dough is laden with chiles, fresh coriander, ginger, onion, and tomato, and it come out, as you might expect, like a wonderfully savory meal in itself. It doesn't rise or puff up; instead, just at the end of cooking, ghee or oil is brushed on both sides of the bread so that it ends up tasting almost as if it has been fried. There is nothing delicate about this bread; it is simply very good.

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 7-inch flatbreads"
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Per Serving (excluding unknown items): 282 Calories; 12g Fat (35.3% calories from fat); 7g Protein; 41g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 406mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat.

Nutr. Assoc. : 26182 0 0 0 0 0 0 0 0 1582 0