January 23, 2012

Methi roti (Indian bread with methi leaves)

I did not wish to make naan, kulcha or simple roti on their own. Therefore, the result was something that was a fusion of all these in a way. The whole-wheat flour gave the identity of roti. The yeast dough and yogurt gave the dimensions of naan, kulcha. I flavored it with dried kasoori methi, one of my favorite herbs. The freshly baked rotis smeared generously with butter were just irresistible with the dal I made along with.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Makes 5)

1.5cup whole-wheat flour
1cup yogurt
7g instant yeast
1/2sp baking soda
2tbsp dried kasoori methi leaves
Salt, sugar
1tbsp oil


1.      Rub the flour with oil for some minutes to let in air and make the flour fluffier.
2.      Add the salt, sugar, yeast, baking soda, kasoori methi. Mix well.
3.      Knead dough with slightly warm yogurt.
4.      Let the dough stand in a warm place for an hour and rise (It will not rise as much as dough using refined flour).
5.      Knead again after the dough has risen.
6.      Make 5 equal balls and roll into 7inch circles.
7.      Heat a pan. Put one roti for baking. When it starts to bubble a bit, flip over and bake the other side. The roti will take around a couple of minutes to be done.
8.      Smear it with butter and keep covered under a clean kitchen cloth.
9.      Repeat the same process with the other 4.

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