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softer texture. It has all the nutritional value and fiber of regular whole wheat flour. The regular whole wheat flour is made with red wheat, which is darker in color and has a slightly bitter taste. White whole wheat flour comes closest to the roti-atta available in the Indian stores. It is the best substitute, although you can also combine regular whole wheat flour (three parts) with all-purpose flour (one part) to make a variety of flatbreads in this book. To avoid confusion, I have used the term roti-atta (or white whole wheat flour) in all the recipes.

Making Dough

Dough can be made by hand in a shallow bowl, or in a food processor. Electric bread machines are not suitable for Indian flatbreads, as they do not require rising or baking. A food processor is great for making most wheat doughs, and I use it all the time. It takes less time and makes smoother dough in a fraction of the time.

Storing Dough

Make all the flatbreads per recipe or refrigerate the dough and make fresh flatbreads, as needed. I usually make enough dough for at least two batches and refrigerate the extra dough in an airtight bowl. The cold dough takes a little more effort to roll out, as it will be stiff, but this will not affect the quality of the finished flatbread.

The dough will keep for up to three days in the refrigerator. Roti-atta will stay pretty close to its original color, but the white whole wheat flour and the regular whole wheat flour will turn darker in color.

OTHER FLOURS

Millet (bajra), sorghum (jawar), corn (makka), and buckwheat (kuttu) flour recipes are also included in this book. The rotis made with these flours are hearty and best served hot. They do not keep well. These flours are gluten-free, whole grain, rich in nutrients, and high in fiber. Sometimes wheat flour is mixed with these flours to make a softer roti. I have kept the recipes in this book gluten-free.

All of the recipes have been tested with both Indian flours and supermarket flours. However, wherever possible, use millet or sorghum flour purchased from an Indian grocery store rather than a supermarket. They are ground much finer, which makes the dough easier to handle.

LF

Grilled Flatbread

Roti

PREP: 10 minutes

COOK: 15 minutes

MAKES: 12 servings

SERVING SIZE: 1 roti

Roti, also called chapatti or phulka, is basic everyday Indian bread. It is made with roti-atta (whole wheat flour), which is similar to white whole wheat flour available in supermarkets (see Types of Flour, page 155). If possible, try to use roti-atta from Indian grocery stores. It works best and is cheaper than white whole wheat flour.

2 cups roti-atta, or white whole wheat flour,

plus additional for rolling

1¼ cups water

2 teaspoons canola oil or ghee, optional

1. In a mixing bowl or food processor, place flour. Make a well in the center of the flour. Add water gradually as you mix dough. (Depending on the type of flour, the amount of water needed may vary slightly.) The dough should be soft and easy to roll into a ball. Knead the dough for 1 to 2 minutes until smooth and elastic. Cover and let sit for 10 minutes or longer.

2. Place ½ cup flour for rolling in a shallow container and set aside.

3. Divide dough into 12 balls. Roll each ball between palms of your hands in a circular motion until the dough is smooth. Press to flatten.

4. Heat tava/iron griddle or a heavy fry pan on medium to medium-high heat. Adjust heat as needed. If tava is too hot, roti will burn and stick to the tava, and if not hot enough, the roti will take a long time to cook and become dry.

5. Roll each flat ball in the flour. Roll into approximately 6-inch-round flatbreads.

6. Place the roti on the heated tava. Cook for 1 to 2 minutes until roti colors and becomes firm and easy to pick up. Turn over and cook roti on the other side. Cook for a few seconds, until light brown spots appear on the underside. Turn back to the first side. With a folded kitchen towel; press the roti down gently but firmly. The roti will puff as you press it.

7. If desired,