Posts in : Ingredients all-purpose flour

• 

  Indian Sweet Bread

  
  
  • Posted by elimam
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  Indian Sweet Bread
  

  

  Course

  desserts

  Cuisine

  Indian

  Prep Time

  20 minutes

  Cook Time

  20 minutes

  Servings

  roti

  
  Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup water
  • 1/4 cup white sugar
  • 1 tablespoon Extra Virgin Olive Oil

  Course desserts Cuisine Indian Prep Time 20 minutes Cook Time 20 minutes Servings roti Ingredients 2 cups all-purpose flour 1/4 teaspoon salt 2/3 cup water 1/4 cup white sugar 1 tablespoon Extra Virgin Olive Oil

  
  Instructions

  1. In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.

  2. Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin.
     

  3. Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.

  
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• 

  Indian Chapati Bread

  
  
  • Posted by elimam
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  • in Uncategorized
  
  
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  Indian Chapati Bread

  

  Course

  desserts

  Cuisine

  Indian

  Prep Time

  15 minutes

  Cook Time

  15 minutes

  Servings

  servings

  Ingredients

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons Extra Virgin Olive Oil
  • 3/4 cup hot water or as needed

  Course desserts Cuisine Indian Prep Time 15 minutes Cook Time 15 minutes Servings servings Ingredients 1 cup whole wheat flour 1 cup all-purpose flour 1 teaspoon salt 2 tablespoons Extra Virgin Olive Oil 3/4 cup hot water or as needed

  Instructions

  1. In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
  2. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

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