goblinbox_(queen_of_ad_hoc_bento)
Dal makhani and whole wheat sourdough roti
...I had lovely, buttery dal makhani with fresh whole wheat sourdough rotis for lunch today. Yum!
Flatbread is kind of amazing to me. Never was around it, so I didn't know why anybody would want to bother to make it. But now that I have a sourdough starter it's always a possibility. And it's startlingly easy and delicious.
You don't have to have sourdough starter:
- www.vegrecipesofindia.com/rotis-made-from-whole-wheat-flour/
But it adds dimension:
- waywardoven.blogspot.com/2012/08/sourdough-indian-flatbre...
I made the dal in the electric pressure cooker in under an hour, and, although not really restaurant style, it was amazingly good:
- www.vegrecipesofindia.com/dal-makhani-punjabi-recipe-of-r...
---
My flatbread is more a method than a recipe:
Get the whole white wheat sourdough starter out of the fridge and stir it up, then pour some into a bowl and add more whole white wheat flour, salt, olive oil (or ghee, or plain yogurt), water, maybe a little baking soda, and knead until a decent texture.
Let it rest for half an hour or so, covered if dry, uncovered if wet, while you do other food things. Cut into chunks, roll out with an empty wine bottle on a floured counter, and grill on a hot, dry cast iron griddle. Flip when bubbling and charred. Press down with a towel to get it to puff up.
Remove when cooked through. Finish with butter or olive oil or ghee, if desired, and serve with dals, soups, or stews, or make into sandwiches or tacos or pizzas.
It's so much more delicious than it sounds, and better than any pita or naan or chapati or flatbread you ever bought in a store. No preservatives! No additives! No sugar! Whole grain!
Once cooked, it doesn't really keep for shit, maybe a few hours, but it doesn't have to! Cook what you need for your current meal, and keep the dough in the fridge. It keeps for days, and you can roll one out and cook it in just a few minutes for fresh bread with your breakfast or whatever.
Dal makhani and whole wheat sourdough roti
...I had lovely, buttery dal makhani with fresh whole wheat sourdough rotis for lunch today. Yum!
Flatbread is kind of amazing to me. Never was around it, so I didn't know why anybody would want to bother to make it. But now that I have a sourdough starter it's always a possibility. And it's startlingly easy and delicious.
You don't have to have sourdough starter:
- www.vegrecipesofindia.com/rotis-made-from-whole-wheat-flour/
But it adds dimension:
- waywardoven.blogspot.com/2012/08/sourdough-indian-flatbre...
I made the dal in the electric pressure cooker in under an hour, and, although not really restaurant style, it was amazingly good:
- www.vegrecipesofindia.com/dal-makhani-punjabi-recipe-of-r...
---
My flatbread is more a method than a recipe:
Get the whole white wheat sourdough starter out of the fridge and stir it up, then pour some into a bowl and add more whole white wheat flour, salt, olive oil (or ghee, or plain yogurt), water, maybe a little baking soda, and knead until a decent texture.
Let it rest for half an hour or so, covered if dry, uncovered if wet, while you do other food things. Cut into chunks, roll out with an empty wine bottle on a floured counter, and grill on a hot, dry cast iron griddle. Flip when bubbling and charred. Press down with a towel to get it to puff up.
Remove when cooked through. Finish with butter or olive oil or ghee, if desired, and serve with dals, soups, or stews, or make into sandwiches or tacos or pizzas.
It's so much more delicious than it sounds, and better than any pita or naan or chapati or flatbread you ever bought in a store. No preservatives! No additives! No sugar! Whole grain!
Once cooked, it doesn't really keep for shit, maybe a few hours, but it doesn't have to! Cook what you need for your current meal, and keep the dough in the fridge. It keeps for days, and you can roll one out and cook it in just a few minutes for fresh bread with your breakfast or whatever.