1 cups (200 g) 7 oz Wholewheat flour (atta)
Salt to taste
1 1/2 tsp Yeast, fresh
Ghee for greasing the Baking tray
Refined flour (maida) to dust
Salt to taste
1 1/2 tsp Yeast, fresh
Ghee for greasing the Baking tray
Refined flour (maida) to dust
method
1. Dissolve the yeast in 1/2 cup warm water.
2. Sift the wholewheat flour with salt onto a platter.
3. Make a well in the flour and pour 1 cup water. Mix flour and water gradually, then knead into a tough dough. Cover with a damp cloth and keep aside for 15 minutes.
4. Slowly sprinkle the dissolved yeast over the dough and keep kneading till the dough is smooth and pliable and not sticky. Cover with a damp cloth and keep aside for 30 minutes.
5. Divide the dough into 8 equal balls and dust with dry flour.
6. Press and flatten each ball into round discs, 8" wide. Wearing an oven glove stick the disc to the side of a hot tandoor and bake for 2 minutes. Remove with a pair of tongs. Alternatively, place on a greased Baking tray and bake for 4 - 5 minutes in a preheated oven at 180°C (350°F). Serve hot.
2. Sift the wholewheat flour with salt onto a platter.
3. Make a well in the flour and pour 1 cup water. Mix flour and water gradually, then knead into a tough dough. Cover with a damp cloth and keep aside for 15 minutes.
4. Slowly sprinkle the dissolved yeast over the dough and keep kneading till the dough is smooth and pliable and not sticky. Cover with a damp cloth and keep aside for 30 minutes.
5. Divide the dough into 8 equal balls and dust with dry flour.
6. Press and flatten each ball into round discs, 8" wide. Wearing an oven glove stick the disc to the side of a hot tandoor and bake for 2 minutes. Remove with a pair of tongs. Alternatively, place on a greased Baking tray and bake for 4 - 5 minutes in a preheated oven at 180°C (350°F). Serve hot.
serving amount
serves: 4
rate this recipe
8.0
out of 10
3 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
