TZUTC: -0800
MSGID: 35488.fidonet_cooking@1:105/500 2dd5579c
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roti, Chapati, Or Phulka (Indian Flatbread)
 Categories: Breads, Indian
      Yield: 15 Rotis
 
  2 1/2 c  Durum wheat atta (fine
           - ground whole wheat flour)
  1 1/4 c  Water; or more or less if
           - needed
    1/2 tb Neutral oil; up to 1 tb
           - (optional)
           Ghee; to spread on warm,
           - cooked rotis
    3/4 c  Dry atta; needed when
           - rolling the rotis
 
  Tools Needed:
  
  A wide, heavy shallow dish large enough to knead and dough. In India,
  we use a paraat (a brass or stainless less dish specifically for
  kneading roti dough). You could use your mixing bowl too but a wide
  dish will make it a lot easier.
  
  A flat, clean, smooth rolling stone or surface.
  
  Rolling Pin.
  
  2 to 3 kitchen towels to cover the dough when resting as well as to
  wrap the cooked rotis.
  
  1 to 2 sheets of paper towel. I line the kitchen towel with paper
  towel to absorb the moisture when storing rotis else they turn too
  soggy.
  
  A wide container (8 to 10" in diameter) with lid to store the wrapped
  rotis. If you do not have, you could use a couple of dinner plates.
  
  Tawa or cast iron griddle (I use my 12") to cook the rotis.
  
  A pair of tongs to be used when puffing the rotis on direct flame
  
  There are superior varieties of Indian wheat which are stone ground
  to make atta (fine whole wheat flour). Largely, you could choose
  between durum wheat or sharbati wheat. In fact, a lot of leading atta
  brands in India now have a mix of both. It is important to understand
  that atta is different from the pastry whole wheat flour available in
  baking aisles. It is a much finer grind, which make the rotis soft
  and less chewy. You will need to visit Indian or Pakistani grocery
  stores to get it. There are multi-grain and high fibre atta varieties
  also available and all are suitable for making rotis. A 10 lb pack
  will usually cost you $7 to $8 and it has a really good shelf life of
  3 to 4 months.
  
  In a wide, shallow dish measure and place the atta. With one hand
  slowly start adding (warm) water and mixing in circular motion with
  the fingers of other hand. Incorporate water a little at a time and
  start to kneading gently.
  
  As the atta absorbs water, it will start clumping up into a ball.
  Continue to add warm water till all the dry flour becomes wet, your
  hands will be mighty messy but the flour will come together. Remember
  not to add too much water at a time.
  
  Once a ball is formed, ensure that it is not very dry by trying to
  squeeze the dough ball between your palms as if making a fist and it
  should feel soft and sticky. Start using your knuckles to knead the
  dough next.
  
  Use your knuckles to flatten the dough out and then pull it all
  together towards yourself, using your palm & fingers, then knead
  again with knuckles to flatten out. Knead this way (flatten and bring
  together) repeatedly for 7 to 8 minutes. At any point you feel that
  the dough is tight or drying out, add a light splash of warm water.
  The dough should not feel or look dry at any point.
  
  Towards the last 1 to 2 minutes of kneading, use both hands to knead
  for a very smooth & elastic dough. This will work up the gluten
  really fast. Once the dough looks and feels really really smooth,
  cover with a kitchen towel and let rest for not more than 20 to 25
  minutes. You could smear a layer of melted ghee or oil on top but you
  really will not need it if the proportion of water is correct and you
  made sure that the dough didn't feel or look dry when kneading. The
  dough will stay moist during rest time but starts losing moisture
  after 30 minutes. So if you are not planning to make rotis right
  away, place the dough into an air-tight container with lid and
  refrigerate.
  
  When ready to make rotis, uncover and divide into equal portions.
  Approximately. Note: If you refrigerated the dough, take it out 10 to
  15 minutes before and let sit on kitchen counter.
  
  Take each dough portion between palms of your both hands and roll to
  make as smooth balls as possible. Flatten the balls. Get some loose
  atta on to the dish. It's time to make rotis!
  
  continued in part 2
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305
SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 300
SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111
SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26
SEEN-BY: 5020/400 5075/35
PATH: 105/500 81 229/426