My theme for this week’s blogging marathon is ‘Flatbreads‘. Flatbreads mean exactly what they sound, breads that are rolled out flat and then cooked. Many flatbreads are unleavened (i.e., they do not have any added leaving agent like yeast, baking powder or baking soda), but there are a few that are slightly leavened like pita bread or naan bread.
Almost all of our Indian breads fall in this ‘flatbread‘ category. Today I have a Maharashtrian style flatbread called Dhapate made with a combination of whole wheat, jowar (sorghum) and chickpea (besan) flours. The dough is spiced with green chilies, garlic, cumin seeds, onion which makes the roti very flavorful and delicious.
Recipe is from my MIL and she made it for us while they were visiting us couple of months back. I think the highlight of this bread is the coarsely ground cumin, garlic and green chili paste — this adds so much flavor and makes the whole kitchen smell great (if you like the smell of garlic that is).
Since there’s so much going in the dough itself, these rotis can be served by themselves with some pickle and yogurt on the side. My MIL was telling me that they are usually served with coarsely ground peanut and red chili chutney. Traditionally these rotis are rolled out a little thick, small holes are made around the roti which are filled with oil and cooked till golden and cooked through. We rolled them thin and cooked them like regular rotis.
Dhapate is a spicy, flavorful and delicious roti (flatbread) from Maharashtra. Highlight of this bread is the coarsely ground cumin, garlic and green chili paste -- this adds so much flavor and makes the whole kitchen smell great. Serve with some pickle and yogurt for a filling meal.
Using a mortar and pestle or a blender, corasely grind green chilies, cumin seeds and garlic.
Combine flours, onion, ground green chili paste, ginger+garlic paste, red chili powder, curry leaves, cilantro and salt in a mixing bowl. Add just enough water, mix and knead into a soft dough. Cover and set aside for at least 30 minutes.
Divide the dough into 8~10 equal size pieces. Roll them out into 5~6" round rotis adding dry flour as needed.
Cook the rotis on hot griddle/ tawa until brown spots form on both sides, about 1~2 minutes per side. Keep covered in a kitchen towel until ready to serve.