Soft and fluffy. Pillowy. I really like that descriptive term for some Indian flatbreads though it is commonplace. The rotis I made yesterday really were from one of the best atta flour brands that I’ve found in the Austin Indian market. I’ve tried many, but I have liked Sujata brand quite a bit. Makes a very very soft dough that is almost hard to work with. I’ve had to use a bit extra all-purpose flour to help roll them out with my veland (Indian rolling pin). I also sometimes add milk to the flour for a bit of extra fat to work with (and a bit of protein and calcium), or just substitute milk for all of the water. So, they weren’t the thinnest rotis I’ve ever made, but the airiness and texture was worth it. And I crumbled ’em up this morning with gol (jaggery) for one of my kid’s lunchbox.
MY CLASS SCHEDULE AND MORE:
Search the Shef’s Kitchen Site
- This IS a #30minutemeals y'all. Started at 4:17 pm today. Finished at 4:46. Okra #curry. Aka… instagram.com/p/BJgdNdgD91J/ 3 hours ago
- RT @Eater: Here, now, are the biggest new cookbooks of 2016 eater.com/2016/8/23/1259… https://t.co/6DqYGFy6it 1 day ago
- Feature story in this issue of @eatingwell magazine, with @sternmanrule and @rabbitfoodrocks… instagram.com/p/BJbDleTD-YA/ 2 days ago
My First TV Cooking Demo and Appearance!