EVENT: MEGA BLOGGING MARATHON#92
THEME: A-Z FLATBREADS AND MORE – INDIAN FLATBREADS
What is Mega Blogging Marathon?
Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:
1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis
2. A-Z Indian Flatbreads using batters e.g. dosa
3. A-Z International Flatbreads.
I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.
Day 25, can’t believe the Mega BM is nearly over. With letter Y for today, nothing was coming to my mind except for yogurt and yam. The dilemma was should I go for yam or yogurt stuffed parathas. Neither actually won. Didn’t find good yam in the market and with stuffed yogurt parathas, the recipe called for paneer and I didn’t want to buy some as I didn’t want to leave the left over in the freezer as I’m traveling soon. Frequent power cuts means that I cannot store too many things in the freezer. If the power goes away for more than 14-16 hours, then I have to throw away the frozen goodies as the freezer becomes too warm because of the hot weather.
I love stuffed rolled parathas, Frankie’s, Kathi rolls whatever one wants to call. However, most of the ready made ones, the roti tends to be chewy and its not easy to enjoy a roll. I don’t want to eat the fried paratha rolls all the time. It’s when I wanted to try out soft rotis for rolls at home that the idea of a yogurt roti came to my head. So for Day 25 its Y for Yogurt Roti.
Try this roti out for all your stuffed rolls option, I promise you you’d not want to buy a ready made one again. The rotis are so soft, pliable and easy to roll with any stuffing. What I love about rolls is that it is like a complete meal all rolled into one.. a protein and veggie filling and the roti gives the required carb. I like to roll the flatbreads a bit thick so that it has a balance of all the ingredients. However you can definitely opt to roll them as thin as you like.
Add whatever spices you want to the dough. I add spices depending on what stuffing I will be using. Usually for an Indian filling like paneer, veg kebabs, veg cutlets, etc I add turmeric and cumin, carom seeds to the dough. If I’m using Chinese filling then I leave it plain or add chili flakes. If I’m going to stuff falafel then I like to add herbs to the dough. The options are endless. I prefer to use wheat flour but you can use a mixture.
1½ cups wheat flour
½ cup thick yogurt (hung yogurt, greek yogurt)
1 tbsp oil
½ tsp salt
½ tsp cumin seeds (jeera) -optional
¼ tsp carom seeds (ajmo, ajwain) – optional
¼ tsp turmeric powder
½ tsp soda bicarbonate (baking soda)
extra flour for rolling
extra oil for rubbing
- Mix flour, salt, spices, herbs etc whatever you are using.
- Add oil and rub it into the flour.
- Add yogurt and form a soft dough.
- Knead till it becomes smooth. Shape it into a ball.
- Rub oil over it and let it rest for 15-20 minutes.
- Heat a frying pan or tawa over medium heat.
- Divide the dough into 6 parts.
- Roll each part into a ball.
- Take one ball, roll it in the flour. Press it between the palms.
- Roll into a circle of 7 to 8 inches in diameter using flour as and when required for dusting.
- Put the rolled flatbread on the hot tawa or frying pan and let it roast for 2-3 minutes.
- Flip it over and let it roast for 2-3 minutes. You may use a clean towel or kitchen cloth to press it gently to roast it evenly.
- Don’t let the flatbread becomes crispy.
- Cover the cooked flatbread with a clean cotton cloth or tea towel.
- Repeat steps 9 to 14 using up the remaining dough.
- Make sure the flatbreads are covered well with a cloth so that it remains soft.
- Stuff yogurt rotis with whatever filling you prefer and serve.
- Use thick yogurt, hung yogurt or greek yogurt for this recipe.
- Don’t omit using the baking agent.
- Add spices, herbs of your choice to the dough.
- Wrap the cooked flatbread in a kitchen towel or clean cotton cloth till required.
- Make the flatbread big so that its easier to stuff it.
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email firstname.lastname@example.org
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
You may want to check out what flatbreads I’ve made so far for this event:
A for Akki Roti
B for Bhakri
C for Chousela
D for Dalpuri
E for Ekadashi Thalipeeth
G for Gulachi Poli
H for Hyderabadi Halwe ki puri
I for Indori Masala Roti
J for Juar Jo Dhodho
K for Kulcha
L for Luchi
M for Makki Roti
N for Nagori Puri
P for Padvari Rotli
Q for Qubani Naan
R for Rotla
S for Surati Paratha
T for Tikkar
U for Ubbu Roti
V for Vastad Roti
W for Wheat Khakhra
X for Xtra Flaky Farsi Puri
Check out what other Blogging Marathoners have made:
Sending this recipe to the following event: