A delightful Healthy flatbread from north west India. Chickpea Roti
Recipe
Please read all of the recipe before making the bread. At first this all may seem daunting, but it is well worth the effort!
In a 3 to 4 quart bowl:
- 2 1/2 cups durum whole wheat flour
- 1 1/2 cups chickpea/garbanzo flour
- 1 tea.table salt
- 1/2 teas baking soda
Mix thoroughly, then add:
- 1/4 cup oil (whatever you like)
- 1 3/4 cups water*
- OPTIONAL: 2 teas honey
*A a rule of thumb for Eugene…when it is raining add 1 2/3 cups water to start. when it is not raining, 1 3/4 cups to start. Mix until you cannot see streaks of dry flour. Cover with plastic wrap and set aside for 15 minutes.
Uncover and turn onto a breadboard….or some clean flat surface. Slowly add dusting flour (whole wheat) until the dough is no longer sticky. Divide into 12 parts (six inch loaves).
At this point you will want to heat the pans, skillets or whatever you are using to cook with. in order to have the surface hot when you are ready to bake. Your oven ( or other heating device…campfire, etc.), should be heated also…at this point to a medium hot. NOW….
Form first part into a ball and roll out a 3/16 inch thickness. You will need a large surface to place the flattened round on. Continue until all 12 parts are rolled out. Let rest for a few minutes. Then place on hot baking surface and place in oven or where ever you have chosen as a cooking surface.
The discs should get bumpy in about 1 minute and a golden blush in about 30 to 60mseconds more. Remove before they get black spots. Cool on oven rack for 1 hour or more, Store loves in an open zip-lock bag.
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