Roti Nepali Non Leavened Whole Wheat Flat Bread Recipes

WHOLE WHEAT FLAT BREAD

Steps:

• Preheat oven to 350.
• Mix ingredients together in a large bowl (I use a wooden spoon for this, although you could also use the bread hook on a mixer, or even a bread machine).
• The dough should form a ball -- not too dry, but not too sticky either. If you have mixed for a long time, and there is still a lot of flour in the bowl, add a tiny bit more water; If the dough is too wet, add more flour.
• Cover the ball of dough with a thin dusting of flour, so you can remove it from the bowl.
• Using floured hands, spread the dough onto a greased cookie sheet -- The dough should be thin enough cover the entire sheet (make sure that the cookie sheet is greased so that the dough doesn't stick when you're trying to spread it).
• Bake for 25 minutes at 350 (for a more "cracker-like" snack, bake longer).
• Transfer to a cooling rack to cool, and cut into 12 slices.

INDIAN-SPICED CHAPATI FLAT BREAD

Steps:

• Mix flour, salt, cumin, and garlic together in a bowl.
• Stir in water and oil.
• Knead for 2-3 minutes, till dough is somewhat soft.
• Let sit for 25-30 minutes in a warm draft-free place.
• Divide dough into 4 balls and flatten each until 4-5 inches in diameter by hand or with a well-oiled rolling pin.
• Heat a frying pan on high heat and place one flattened ball in the pan. Do NOT use oil in the pan.
• When the dough becomes mostly translucent, flip it and cook the other side.
• When both sides are slightly browned, remove from pan and immediately spread one side of the bread with margarine. Repeat with the other 3.
• Serve hot.

FLAT BREAD

Steps:

• Combine sugar, yeast and 375ml warm water in a bowl and stand in a warm place for 10 minutes or until mixture begins to foam.
• Combine flour and salt in a large bowl, then add yeast mixture, yoghurt and combine well. Turn dough out onto a lightly floured surface and knead for 5 minutes or until smooth. Place dough in a lightly oiled bowl, cover with cloth or tea towel and stand for 2 hours.
• Punch dough down, then divide it into 8 portions, place on lightly oiled trays, cover with cloth and stand for another 15 minutes.
• Heat a cast iron skillet or frying pan over medium heat and brush with oil. Place one piece of dough on a lightly floured surface and roll out into a thin 22cm round.
• When skillet is very hot, place dough round into pan and cook for 1 minute or until brown spots appear on the base (it will also bubble a little bit).
• Turn and cook for another minute, then place on a plate and cover with a cloth to keep warm.
• Lightly brush the pan with a little more oil and repeat with the remaining dough rounds.
• Store any leftover flatbreads in an airtight container or freeze.

TAJIK NON (FLAT BREAD WITH SHALLOTS)

Steps:

• Place 1/2 cup warm water in a large bowl, stir in sugar, then sprinkle on yeast and stir to dissolve. Set aside.
• Place yogurt and one cup water in a saucepan, stir to mix, then place over medium heat, stirring occasionally, until lukewarm.
• Add the yogurt mixture to the yeast and water mixture and stir. Add the whole wheat flour one cup at a time, stirring in one direction only as you add the flour then stir for about one minute in the same direction to activate the gluten. Let this sponge stand, covered, for 10 minutes or for as long as 2 hours.
• Sprinkle 1 tablespoon salt over the sponge, then stir in unbleached flour one cup at a time until dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 10 minutes, until the dough becomes smooth and elastic, incorporating more unbleached flour as necessary to prevent dough from sticking.
• Rinse out, wipe and lightly oil your bread bowl. Add the dough, cover with plastic wrap, and let rise until doubled in volume, approximately 1 1/2 hours.
• Position a rack in the top third of your oven. Arrange unglazed quarry tiles on it, leaving a 1-inch gap between tiles and the oven walls (to allow air to circulate). (Alternatively place a baking stone or baking sheets on the rack).
• Preheat the oven to 500 degrees F. Gently punch down the dough and turn out onto a lightly floured surface and let rest, covered, for 10 minutes.
• Place shallots and remaining salt beside your work surface, together with a bowl of lukewarm water. Divide dough into 8 equal pieces. Using lightly floured hands, press each piece into a 4-inch round.
• Work with one round at a time, leaving the others covered at the back of your work surface. Working on a lightly floured surface, roll out to a 6-inch round.
• With a fork or bread stamp, or the edge of a wire whisk, stamp a 1 1/2-inch diameter circle at the center of the bread thoroughly, to flatten and pierce it (to prevent it from rising). Sprinkle onto the center approximately 1/2 teaspoon chopped shallot, a pinch of salt, and a sprinkle of water.
• Quickly roll out and prepare one, two, or three more breads (depending on the size of your oven), then transfer prepared breads to the hot tiles, stone, or baking sheets.
• Begin shaping your next breads as the first batch is baking. Let bake for approximately 7-8 minutes, or until lightly golden.
• Use a long-handled peel (or spatula) to remove from the oven. Place on a rack to cool, then stack and wrap loosely in a cotton cloth to keep soft and warm. Shape and bake remaining breads in the same way.

NORWEGIAN FLAT BREAD

Steps:

• Mix corn meal, flour, and lard together and add enough cold water to hold together like a pie crust.
• Roll out very thin with grooven rolling pin and bake slowly on an ungreased electric griddle, or in a moderate oven, 325 to 350 degrees.
• Watch closely. When it begins to get a light golden brown, turn and bake on other side.
• Let dry out completely before putting into a container. Keep in a dry place.