After trying a few Indian recipes, I found some that really spoke to me. I couldn’t understand them due to the language barrier, but I was impressed by the the play of flavors and textures. The only problem was, I was missing a vehicle to soak up the sauce: a starch! Many recipes suggested rice, which is okay, but I wanted something else. I’m not a rice hater, but I do like my bread.
I found that there are so many different breads that Indians use to sop up those flavorful sauces and chutneys. I decided to start with the basics. Luckily the recipe book started with “Chapter 1 – The Basics”. I found the recipe for the basic “roti” which is a flatbread. It’s like the Intian tortilla. I’m sure that others would disagree with that statement. It comes together really easily and only has 3 ingredients: flour, water and salt. The flour that is used is a whole wheat called “atta”. The first batch I made was a bust. I didn’t knead the dough enough and the roti was dry and mealy. My second batch I let rest for almost an hour simply because I was prepping everything else for Palak Paneer. I’ve been told that the less dough you have left on your hands, the more of a pro you are. I had a fair amount of dough left on my hands so I’m not going to quit my day job, yet.
The roti were so tasty and I can’t wait for the next batch. There are so many different variations of roti that I will try every single one of them over time. Next up, the paratha.