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Receta Chickpea Flour Country Bread (Besan Roti)
by Global Cookbook

Chickpea Flour Country Bread (Besan Roti)
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  Raciónes: 8

Ingredientes

  • northwestern India
  • 1 sm Onions, minced, roughly
  • 1 tsp Cumin seed
  • 1 c. Flour, chickpea
  • 1/2 tsp Salt
  • 2 Tbsp. Oil
  • 1/2 c. Water
  • 1 c. Flour, atta

Direcciones

  1. Combine onion and cumin seed in food processor and process till onion is very finely minced. Add in chickpea flour, salt, and oil, and process 25-30 seconds. With motor running, add in water, a little at a time. Let batter rest for 15 min in processor.
  2. Add in flour and process till dough has formed. Process another 45 seconds, and turn hard sticky dough out onto lightly floured surface. Knead briefly till smooth. Divide dough into 1 piece per roti. Pat each piece between well-floured palms to a disc 3-4" in diameter. Set aside; don't stack.
  3. Cover with plastic wrap and let rest 20-30 min.
  4. Place quarry tiles or possibly baking sheets on bottom rack of oven, leaving a 1" gap between tiles and oven walls. Preheat oven to 450 F. Begin rolling out breads. Roll each into a thin round approximately 8" in diameter. Roll firmly but carefully, as dough tears easily. Flour your rolling pin as needed. Roll out as many breads as you can fit in your oven at one time.
  5. Place breads on warm tiles or possibly baking sheets. Bake 2 min, till tiny bubbles rise across entire surface of bread and it is pale yellow in color; bottom should be flecked with brown. Remove breads and wrap in towel to keep hot while you bake remaining breads.
  6. Authors' comments: This thin, pale-yellow bread, flavored with minced onion and cumin seed, is at its best with served with a curry and a cold raita. As with many cornmeal and other non-wheat-flour breads, be sure to let the chickpea batter sit 15-20 min before adding wheat flour and beginning to work batter into a dough, so the chickpea flour can fully absorb water. This dough is best made in a food processor. The breads are best served hot.