Roti Nepali Non Leavened Whole Wheat Flat Bread Recipes

Steps:

• Puree the vegetables and yogurt in a blender until smooth.
• Mix with all the flours and salt and knead the dough, adding water as needed, until it becomes smooth and supple.
• Cover with a kitchen towel and rest the dough for at least an hour in a warm place.
• Refrigerate for a couple of hours or overnight before using.
• Put a cookie sheet on top or middle shelf in the oven, preheat at broil.
• (Can also preheat the oven to 500°F.) Divide the dough in about 12 pieces and make smooth balls, working between your palms, using flour as needed, and flatten into about 2" round patties.
• Make all the patties and cover with a towel.
• Dust a flat surface with little flour.
• Roll each patty into a round 5 to 6" across, about 1/8" thick.
• Note: Roll 5 to 6'Roti' and start baking.
• With practice, you'll be able to roll the next batch of'Roti' while the previous one is baking.
• Slide 4 to 6'Roti' on the baking sheet in the pre-heated oven.
• Make sure that the oven stays hot; open the oven door a little if the oven turns off.
• When light brown specks appear on the top (after 1 to 2 minutes), turn each Roti to bake the other side.
• It should become fluffy and crisp with light brown patches on both sides.
• (Do not over-brown because that makes the Roti hard.) Bake all Roti this way.
• Spread little butter on one side of each'Roti', if desired.
• Stack them and wrap in aluminum foil to keep them warm and soft.
• Serve warm.

Steps:

• Preheat oven to 350°F.
• This bread should not be "dense" with no air bubble pockets inside. You will need to flatten it as much as you possibly can; pull, stretch and flatten to no more than 1/2 inch. Should it come out dense, then next time cut the dough in three and make 3 loaves. Please don't go by my photo as this batch "over-rose.".
• Combine 1/2 cup flour, sugar, salt, yeast and water in bowl. Stand, covered, in a warm place until bubbly.
• Add remaining flour, and cornmeal into a large bowl. Add the oil. Add yeast mixture to the flour in the bowl.
• Mix with hands well to form a firm dough.
• Knead until smooth.
• Stand, covered, in a warm place 20 minutes.
• Shape into 2 rounds (depending on the diameter you desire as Moroccan bread comes in many sizes right down to little ones for sandwiches). Score the top with a sharp knife 1/8" deep into 4 (cutting an X shape), or using your thumb make a dent in the center nearly deep enough to be a hole, though not all the way through.
• Place on a baking sheet dusted with corn meal and dust the top also with the corn meal gently pushing it into the dough a bit.
• Stand, covered, until nearly doubled. This being so flat and the amount of yeast, it may not exactly double for you in size and that is fine.
• Bake 12-18 minutes.
• If you are making a Moroccan meal and will use bread to eat with you will need at least 2 loaves for 4 people. Cooking time includes standing and is an approximation as flours and temperatures differ.
• This bread freezes well. Simply freeze as you would any bread and defrost at room temperature. I freeze mine in tied white translucent plastic bags, similar to grocery plastic bags.

Steps:

• Mix flour, salt, cumin, and garlic together in a bowl.
• Stir in water and oil.
• Knead for 2-3 minutes, till dough is somewhat soft.
• Let sit for 25-30 minutes in a warm draft-free place.
• Divide dough into 4 balls and flatten each until 4-5 inches in diameter by hand or with a well-oiled rolling pin.
• Heat a frying pan on high heat and place one flattened ball in the pan. Do NOT use oil in the pan.
• When the dough becomes mostly translucent, flip it and cook the other side.
• When both sides are slightly browned, remove from pan and immediately spread one side of the bread with margarine. Repeat with the other 3.
• Serve hot.

Steps:

• Place 1/2 cup warm water in a large bowl, stir in sugar, then sprinkle on yeast and stir to dissolve. Set aside.
• Place yogurt and one cup water in a saucepan, stir to mix, then place over medium heat, stirring occasionally, until lukewarm.
• Add the yogurt mixture to the yeast and water mixture and stir. Add the whole wheat flour one cup at a time, stirring in one direction only as you add the flour then stir for about one minute in the same direction to activate the gluten. Let this sponge stand, covered, for 10 minutes or for as long as 2 hours.
• Sprinkle 1 tablespoon salt over the sponge, then stir in unbleached flour one cup at a time until dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 10 minutes, until the dough becomes smooth and elastic, incorporating more unbleached flour as necessary to prevent dough from sticking.
• Rinse out, wipe and lightly oil your bread bowl. Add the dough, cover with plastic wrap, and let rise until doubled in volume, approximately 1 1/2 hours.
• Position a rack in the top third of your oven. Arrange unglazed quarry tiles on it, leaving a 1-inch gap between tiles and the oven walls (to allow air to circulate). (Alternatively place a baking stone or baking sheets on the rack).
• Preheat the oven to 500 degrees F. Gently punch down the dough and turn out onto a lightly floured surface and let rest, covered, for 10 minutes.
• Place shallots and remaining salt beside your work surface, together with a bowl of lukewarm water. Divide dough into 8 equal pieces. Using lightly floured hands, press each piece into a 4-inch round.
• Work with one round at a time, leaving the others covered at the back of your work surface. Working on a lightly floured surface, roll out to a 6-inch round.
• With a fork or bread stamp, or the edge of a wire whisk, stamp a 1 1/2-inch diameter circle at the center of the bread thoroughly, to flatten and pierce it (to prevent it from rising). Sprinkle onto the center approximately 1/2 teaspoon chopped shallot, a pinch of salt, and a sprinkle of water.
• Quickly roll out and prepare one, two, or three more breads (depending on the size of your oven), then transfer prepared breads to the hot tiles, stone, or baking sheets.
• Begin shaping your next breads as the first batch is baking. Let bake for approximately 7-8 minutes, or until lightly golden.
• Use a long-handled peel (or spatula) to remove from the oven. Place on a rack to cool, then stack and wrap loosely in a cotton cloth to keep soft and warm. Shape and bake remaining breads in the same way.

Steps:

• Combine sugar, yeast and 375ml warm water in a bowl and stand in a warm place for 10 minutes or until mixture begins to foam.
• Combine flour and salt in a large bowl, then add yeast mixture, yoghurt and combine well. Turn dough out onto a lightly floured surface and knead for 5 minutes or until smooth. Place dough in a lightly oiled bowl, cover with cloth or tea towel and stand for 2 hours.
• Punch dough down, then divide it into 8 portions, place on lightly oiled trays, cover with cloth and stand for another 15 minutes.
• Heat a cast iron skillet or frying pan over medium heat and brush with oil. Place one piece of dough on a lightly floured surface and roll out into a thin 22cm round.
• When skillet is very hot, place dough round into pan and cook for 1 minute or until brown spots appear on the base (it will also bubble a little bit).
• Turn and cook for another minute, then place on a plate and cover with a cloth to keep warm.
• Lightly brush the pan with a little more oil and repeat with the remaining dough rounds.
• Store any leftover flatbreads in an airtight container or freeze.

Steps:

• Preheat oven to 350.
• Mix ingredients together in a large bowl (I use a wooden spoon for this, although you could also use the bread hook on a mixer, or even a bread machine).
• The dough should form a ball -- not too dry, but not too sticky either. If you have mixed for a long time, and there is still a lot of flour in the bowl, add a tiny bit more water; If the dough is too wet, add more flour.
• Cover the ball of dough with a thin dusting of flour, so you can remove it from the bowl.
• Using floured hands, spread the dough onto a greased cookie sheet -- The dough should be thin enough cover the entire sheet (make sure that the cookie sheet is greased so that the dough doesn't stick when you're trying to spread it).
• Bake for 25 minutes at 350 (for a more "cracker-like" snack, bake longer).
• Transfer to a cooling rack to cool, and cut into 12 slices.

Steps:

• Stir the yeast into a scant ½ cup tepid water and leave for about 5 minutes.
• Sift the flour into a large mixing bowl. Add the salt and yeast water, gradually working it in, until the dough is slightly wetter than that for bread. Knead with your hands for 10 minutes, or until completely smooth and pliable.
• Put all the filling ingredients in a mixing bowl, add salt to taste and mix together well.
• Smear your work surface and hands with butter and divide the dough into 4 equal portions. Flatten one portion with your fingers into a very thin square, stretching it as you finish - be careful not to tear it. Spread a quarter of the filling over one half and fold the plain side over. Fold again to form a square. Flatten as thin as possible with your fingers.
• Grease a large nonstick frying pan with a little butter and place over medium-high heat. Place the folded dough in the pan and cook for 3-4 minutes on each side, or until lightly golden all over. Remove and place on parchment paper. Repeat the procedure to make the rest of the breads, buttering your hands, work surface and pan before making each one. Serve hot or warm.

Steps:

• Mix flour and salt in medium bowl. Stir in warm water, 2 tablespoons at a time, until a fairly stiff dough forms.
• Knead dough in bowl or on lightly floured surface 2 to 3 minutes or until dough becomes smooth and pliable. Brush dough with Clarified Butter and cover with plastic wrap; set aside 10 to 15 minutes. (At this point, dough can be covered and refrigerated up to 24 hours. When ready to roll, let dough stand at room temperature 30 minutes so it becomes soft and easy to handle.)
• Divide dough into 8 equal pieces; return them to bowl and cover. Heat heavy 8-inch skillet over medium heat.
• Working with one piece of dough at a time, roll into 6-inch circle on lightly floured surface. Cook dough in skillet 2 to 4 minutes, turning once, until brown spots start to form on bottom and bubbles start to appear on surface. Remove from skillet; brush with butter. Repeat with remaining dough.
• Wrap cooked breads in aluminum foil to keep warm while cooking remaining dough.