Posted by: Jonjon | April 22, 2009

Bread – Roti – Khasta Roti – Soft yet Crispy Indian Flatbread 6/10 for taste & Bread – Roti – Misi 9/10

Bread – Roti – Khasta Roti – Soft yet Crispy Indian Flatbread 6/10 for taste

April 22 2009

* 2 cups whole wheat flour
* 1/2 cup semolina ( not semoline flour)
* 1 cup fresh yogurt
* 1 tsp cumin
* 1 tsp Oregano (Ajwain)
* 1 tsp Ghee
* 1 onion, very finely chopped
* few sprigs of cilantro, chopped
* salt to taste

1. Mix all the ingredients together and then mix to form a dough.
2.Make sure the dough is soft and not too dry/soft. Add flour or more yogurt, in case needed to make a smooth dough.
3.Knead well and then divide the dough into small balls. Now with a rolling pin, roll it out into circles, or any shape as desired. a non stick pan, add 1/4 tsp ghee /oil and then fry the Roti for 2-3 min.
5.Turn when brown spots appear all over the roti. Serve it with any side dish of your choice. It is crispy – thanks to the semoline and soft thanks to yogurt.

This had a strong taste of whole wheat flour. It wasn’t that crispy really.
Khasta Roti – Soft yet Crispy Indian Flatbread

Bread – Roti – Misi 9/10

April 22 2009


* 2 cups Besan (chickpea flour) ½ cup
* 1 cup Maida ( APL – All purpose Flour ) ¼ cup
* 1 cup wheat flour 1/4cup
* 1 tsp cumin seeds ¼ tsp
* 1 tsp fennel seeds ¼ tsp
* 1/2 tsp ajwain ( carom seeds ) 1/8 tsp
* 2-3 sping onions, chopped thinly along with leaves 0.8 Spring Onions
* few springs of cilantro , chopped well
* a pinch of asafoetida
* 3-4 tbsp ghee 1 Tbsp
* salt to taste


1. Add all the ingredients together.
2.Mix them well with your hand and knead till it becomes a soft dough. Add little water to help it to bind. Cover and set aside for 30min.

3.Take the dough and divide them into small equal sized balls and using a rolling pin in a floured surface , flatten it into a round shape. ( Triangle is common too ). Not very thin nor very thick.
4. Heat a non stick pan and grease it lightly with oil /ghee. Place the rolled out bread ( Roti ) in the pan and cook in medium heat.

5.After 1 -2 min turn it over.

I added 50% less cumin seeds and used ajwain seeds instead. I added 1/10 teaspoon of salt and that gave it a bit of flavor, though I would have recommended 1/8->1/4 teaspoon of salt. I added water just until it was enough to form into a dough, then added just a little bit more. Came out a bit dry, but nevertheless it was flavorsome. Didn’t like the texture much though, but the flavor tasted similar to falafel. It had a slightly crunchy skin and a soft doughy like inside. I preferred it slightly thinner, like 0.2 centimeter…but the 0.4 centimeter tasted quite good too. Was a bit too dry though, don’t know how to fix that. By the way, after looking at the picture, I think I should have put in more water, because when I rolled it out, it was kinda cracking.

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