Side Pannel
Chickpea Flour Country Bread (Besan Roti)
Chickpea Flour Country Bread (Besan Roti)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- -northwestern India
Directions
FLATBREADS & FLAVORS
1 sm Onions, chopped; roughly
1 ts Cumin seed
1 c Flour, chickpea
1/2 ts Salt
2 tb Oil
1/2 c Water
1 c Flour, atta
Combine onion and cumin seed in food processor and process until onion is
very finely chopped. Add chickpea flour, salt, and oil, and process 25-30
seconds. With motor running, add water, a little at a time. Let batter
rest for 15 minutes in processor.
Add flour and process until dough has formed. Process another 45 seconds,
and turn hard sticky dough out onto lightly floured surface. Knead briefly
until smooth. Divide dough into 1 piece per roti. Pat each piece between
well-floured palms to a disc 3-4" in diameter. Set aside; do not stack.
Cover with plastic wrap and let rest 20-30 minutes.
Place quarry tiles or baking sheets on bottom rack of oven, leaving a 1"
gap between tiles and oven walls. Preheat oven to 450 F. Begin rolling
out breads. Roll each into a thin round approximately 8" in diameter. Roll
firmly but carefully, as dough tears easily. Flour your rolling pin as
needed. Roll out as many breads as you can fit in your oven at one time.
Place breads on hot tiles or baking sheets. Bake 2 minutes, until tiny
bubbles rise across entire surface of bread and it is pale yellow in color;
bottom should be flecked with brown. Remove breads and wrap in towel to
keep warm while you bake remaining breads.
Authors' comments: This thin, pale-yellow bread, flavored with chopped
onion and cumin seed, is at its best with served with a curry and a cool
raita. As with many cornmeal and other non-wheat-flour breads, be sure to
let the chickpea batter sit 15-20 minutes before adding wheat flour and
beginning to work batter into a dough, so the chickpea flour can fully
absorb water. This dough is best made in a food processor. The breads are
best served warm.
Nutritional information per serving: xx calories, x.x gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat,
x.x mg iron, xx mg calcium, xx% of calories from fat.
Tyops courtesy of Sylvia Steiger, SylviaRN (at) CompuServe (dot) com
1 sm Onions, chopped; roughly
1 ts Cumin seed
1 c Flour, chickpea
1/2 ts Salt
2 tb Oil
1/2 c Water
1 c Flour, atta
Combine onion and cumin seed in food processor and process until onion is
very finely chopped. Add chickpea flour, salt, and oil, and process 25-30
seconds. With motor running, add water, a little at a time. Let batter
rest for 15 minutes in processor.
Add flour and process until dough has formed. Process another 45 seconds,
and turn hard sticky dough out onto lightly floured surface. Knead briefly
until smooth. Divide dough into 1 piece per roti. Pat each piece between
well-floured palms to a disc 3-4" in diameter. Set aside; do not stack.
Cover with plastic wrap and let rest 20-30 minutes.
Place quarry tiles or baking sheets on bottom rack of oven, leaving a 1"
gap between tiles and oven walls. Preheat oven to 450 F. Begin rolling
out breads. Roll each into a thin round approximately 8" in diameter. Roll
firmly but carefully, as dough tears easily. Flour your rolling pin as
needed. Roll out as many breads as you can fit in your oven at one time.
Place breads on hot tiles or baking sheets. Bake 2 minutes, until tiny
bubbles rise across entire surface of bread and it is pale yellow in color;
bottom should be flecked with brown. Remove breads and wrap in towel to
keep warm while you bake remaining breads.
Authors' comments: This thin, pale-yellow bread, flavored with chopped
onion and cumin seed, is at its best with served with a curry and a cool
raita. As with many cornmeal and other non-wheat-flour breads, be sure to
let the chickpea batter sit 15-20 minutes before adding wheat flour and
beginning to work batter into a dough, so the chickpea flour can fully
absorb water. This dough is best made in a food processor. The breads are
best served warm.
Nutritional information per serving: xx calories, x.x gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat,
x.x mg iron, xx mg calcium, xx% of calories from fat.
Tyops courtesy of Sylvia Steiger, SylviaRN (at) CompuServe (dot) com
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