Roti - Flat Indian Bread

While we're on the topic of flatbread...

One of my friends posted this video on facebook.  I am really going to have to try these.

She makes it look pretty easy, and they look really good.

Olive Oil Flatbread

When I posted the recipe for the flatbread I made Peggy last year, Zemanta suggested this - Olive oil adds snap to Sardinian flatbread.  It looked really good, but I forgot all about it, until this week.  So today I tried it.

OLIVE OIL MATZO

• 2 C flour
• 1⁄2 tsp salt
• 1⁄3 C olive oil
• 1⁄2 C water
• Sea salt, optional

1. Heat the oven to 500°.
2. Put flour, salt and olive oil in a food processor. Once the machine is on, add water. Continue to run the machine until the dough forms a firm ball, rides around on the blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to the machine all at once.)
3. Cut the dough into 12 small balls and flatten each into a 3- to 4-inch patty. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The dough should be so thin you can almost see through it.
4. Put the dough on ungreased cookie sheets, sprinkle with sea salt if you like, and bake for about 2 to 3 minutes, keeping a very close eye on the breads — they can burn very quickly. Once they begin to puff up and brown, flip and cook for another minute or so. Repeat with all the dough and let cool completely.

Makes 12

This really was easy to make.  I'd never made dough with my food processor before, so that was new.  It worked really well.  The trick was to keep things going - getting the dough rolled out while keeping an eye on the ones in the oven.  I did pretty good, though.  Only one got a little dark, and even that one tasted good.  These have a really nice flavor, and we're really liking them.  I'm not sure what to store them in, because they're so crispy I can only get a few in a gallon-size zipper bag.  I don't know how long they'll last anyway...
 

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Whole Wheat Flatbread

The last couple years I've been making my Oatmeal Bread recipe for Unleavened Bread - just not using yeast and rolling it into 4 approximately 8-inch rounds to bake.  It's soft and chewy and yummy.  But, I still like the thin, crunchy stuff, so I make this too.  I took some last night for Night to Be Observed and again today for the 1st Day of Unleavened Bread, and it was really popular.  I find that it's hard to stop eating it.

Whole Wheat Flatbread

Ingredients:

• 4 cups whole wheat flour
• 1-1/2 tsp. salt
• 3 T. butter
• 2 T. vegetable oil
• 1 cup water

Directions:

1. Mix salt and flour; cut softened butter into small pieces and cut into flour as for pastry.
2. Mix oil and water and add to butter/flour mixture.  Mix and knead lightly.
3. Pinch of 1/3 cup of dough.  Pat as thin as possible; then roll a little thinner with rolling pin.  Flip and repeat as needed until dough is so thin it just holds together without breaking when handled.
4. Place on ungreased baking sheet and mark into squares.
5. Bake at 400° 8-12 minutes of until puffed and lightly browned; break apart and cool on a wire rack.  Repeat with the rest of the dough.

I'm not sure I roll it quite that thin, but it is pretty thin.  Also, I've found that baking this on a pizza pan works really well.  That way you don't have to worry about whether or not it fits on your cookie sheet.

Flatbread for Peggy

I made this bread (without yeast) for Peggy.

Unleavened Spelt Bread

Mix:

• 1/2 cup quick oats
• 1/4 cup spelt flour
• 2 T. cornmeal
• 1/4 cup brown sugar
• 1-1/2 tsp. salt
• 1 T. butter
• 1 cup boiling water

Let sit, stirring occasionally, until mixture cools to lukewarm.
Gradually add  as much of  2 cups spelt flour as you can.  Turn out onto floured surface and knead with additional spelt flour, unbleached if you have it, until smooth and not too sticky.  Divide into 3 pieces and roll each piece into a circle, approximately 8 inches across.  Place on greased baking sheet that has been sprinkled with a little cornmeal - should be able to get 2 rounds on your sheet.  Prick with a fork and bake at 350 for about 30 minutes, until slightly browned.  Remove from oven and brush tops with butter.

Cool and enjoy.  Store in gallon-size zipper bags.

Update 4/11: I doubled this recipe and made 4 rounds from it.

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Related articles by Zemanta

• Easy-to-make spelt loaf (realfoodlover.wordpress.com)
• Spelt Bread Recipe - Sugar And Yeast Free Soda Bread (sianscribbles.com)
• Olive oil adds snap to Sardinian flatbread (bendbulletin.com)
• Kirsten Dirksen: A Homemade Yeast-free Vegetarian Spelt Pizza (huffingtonpost.com)

Everyone's Favorite Pancakes

Breakfast (Photo credit: bcmom)

These pancakes are one of our favorite Unleavened Bread recipes.  Every year we have them several times, and the kids say they don't ever want "regular" pancakes again.

Golden Delight Pancakes

• 1 cup cream style cottage cheese
• 6 eggs
• 1/4 teaspoon salt
• 1/4 cup oil
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup flour

Put all ingredients except flour into blender container.  Cover and blend at high speed, stopping to stir down once or twice.  Add flour and blend well.  Cook on greased griddle using about 1/4 cup batter for each pancake.  I use a ladle because it just seems to work better than pouring from the blender.  You should be able to cook 4 pancakes at a time on a regular square griddle.

If you're not sure how to know when pancakes are done, read these instructions from  Baking 911:

After pouring the pancake batter, the side towards the griddle is done when the bubbles on top of the opposite or batter side have burst and left small holes. The batter takes on a dry sheen as well. When this happens, it is time to flip the pancake. Before doing so, lift up a corner of it with a spatula to make sure it's nicely browned on the bottom. Using a wide spatula, lift the pancake off the griddle and flip it over, placing it back down on the griddle. When golden brown, remove pancake from griddle.

Serve with butter, honey, syrup, strawberries, bananas, jam, or whatever you like with your pancakes.  Enjoy!

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Mom's Unleavened Bread

It wouldn't be Unleavened Bread without some of this.

Mom's Unleavened Bread

Ingredients:

• 3 cups flour
• 1 stick butter, softened
• 1 cup milk

Directions:
Cut butter into 1/2 the flour.  Alternately add milk and remaining flour.  Knead until smooth and roll out on cookie sheet.  Prick with fork and bake 20 minutes at 400°.  Cut while warm.

So good!  It's hard to stop eating this stuff, especially when it's fresh.

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Jeana's Unleavened Bread Recipes

My friend Jeana shared these with us on Facebook. In order to be able to find them again, I am copying them here.

The Famous Biscuit Recipe
they are quick and easy and can be made as small or big as you like:

• 5 cups flour(wheat, spelt, oat, or whatever) 
• 1 tsp salt 
• 3 Tbs honey or molasses 
• 2/3 cup oil 
• 1 1/2 cup milk or water. 

Mix dry ingredients, add wet ingredient mix. Mix well until moistened dough. shape into flat biscuits and fry in very lightly greesed griddle, flipping to brown both sides. you can store the dough in fridge and use as needed.

Swiss Butterhorns 

• 2 cups flour 
• salt 
• 1 egg yolk 
• 2/3 cup butter 
• 3/4 cup sour cream
• 1/2 cup finely chopped nuts 
• 3/4 tsp cinnimon (or use a spice mix) 
• 1/2 cup sugar.

Cut butter into flour and salt. Stir in egg yolk and sour cream. Mix well. Chill overnight or a few hours. Divide dough into 3 parts. roll each part out into a 12 inch circle, cut into 12 wedges. Mix sugar, cinnamon or mix, and nuts, and sprinkle over the circle. Roll each wedge starting at the wide edge. Place on greased baking sheet with point under. Bake at 375° 20-25 minutes.

Oat Cakes 
very good, very Scottish

• 1 cup flour 
• 1/3 cup oil 
• 1 Tbls honey
• 4 cups oats (quick or regular)
• 1/4 tsp salt. 

Mix water, oil and honey. Add dry ingredients. Turn out on floured surface, press to 1/4 inch thick, cut into sizes desired. Bake at 350° about 15 minutes. Watch, can be ready sooner.

Tortillas
are made with the biscuit recipe, or my (Jeana's) mom's recipe

• 1-1/2 cups warm water 
• 1/4 cup oil 
• 1/4 cup honey (optional) 
• salt 

Mix and add flour until you have a good bread dough consistency. Roll out balls into circles and fry in a lightly greased skillet; keep skillet very hot. 15 seconds or so on each side.

additional advice from Jeana: 

If you want to give any unleavened Bread recipe a boost of moisture, just add some apple sauce or dry fruit, or egg whites, or yogurt. IT all works well. 

 

These all sound pretty good.  I'm especially thinking I'm going to try the oatcakes.

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