* Exported from MasterCook *
Northwestern India Chickpea Flour Country Flatbread - Besan Roti
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Unleavened
Vegan Veggie
Amount Measure Ingredient -- Preparation Method
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1 small onion -- roughly chopped
1 teaspoon cumin seeds
1 cup chickpea flour
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 cup water
1 cup atta flour -- or whole wheat flour, plus extra for kneading and rolling out
Combine the onion and cumin seed in a food processor and process until the onion is very finely chopped. Add the chickpea flour, salt, and vegetable oil and process for 25 to 30 seconds. With the motor running, add the water, a little at a time. Let the batter rest for 15 minutes (leaving it in the processor).
Add the whole wheat flour and process until a dough has formed. Process for another 45 seconds, and turn the hard, sticky dough out onto a lightly floured surface. Knead briefly until smooth.
Divide the dough into 8 equal pieces. Pat each piece between well-floured palms to a disc 3 to 4-inches in diameter. Set aside; do not stack. Cover with plastic wrap and let rest for 20 to 30 minutes.
Place quarry tiles on bottom rack of your oven, leaving a 1-inch gap between the tiles and the oven walls. If using a baking sheet or sheets, place on the bottom rack. Preheat oven to 450F.
Begin rolling out the breads: Roll each one into a thin round approximately 8-inches in diameter. Roll firmly but carefully, as the dough tears easily; flour your rolling pin as needed.
Roll out as many breads as you can fit in your oven at once time. Place the breads on the hot tiles or baking sheets. Bake for about 2 minutes, or until they bubbles rise across the entire surface of the bread and it is pale yellow in color; the bottoms should be flecked with brown. Remove the breads and wrap in a towel to keep warm while you bake the remaining breads.
These breads are best served warm.
Makes 8 thin round breads, about 8-inches in diameter.
AuthorNote: This thin, pale-yellow bread, flavored with chopped onion and cumin seed, is at its best when served with a curry and a cool riata. As with many cornmeal and other non-wheat-flour breads, be sure to let the chickpea batter sit for fifteen to twenty minutes before adding the wheat flour and beginning to work the batter into a dough. In this way, the chickpea flour can fully absorb the water.
This dough is best made in a food processor.
Cuisine:
"Indian"
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"8 8-inch wrappers"
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Per Serving (excluding unknown items): 130 Calories; 5g Fat (30.1% calories from fat); 5g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 26182
