I prepared cakes, pudding, muffin and brownies (for my own curiosity’s sake) but never tried any type of bread. First, because my Father prefers to buy it and secondly no one in six generations ever tried kneading a dough for meal purpose.
As Malays from Malaysia, we eat rice at least 3 times daily. Bread is something you stuff to fill you up at tea or late night supper when Mother kept all the things you can eat in the fridge and you don’t feel right ruining her recently wiped kitchen area.
So my first try was not awesome.
This was the first time I used a roll. I was panicking all the time! My Mother cannot believe how terrified I was to try this out.
You can have a look at the original site. It’s actually a very neat Indian flatbread recipe which is why I was tempted to try.
Though the actual recipe would give about 15 fluffy breads, I reduced it to half and used one type of flour. Mother threw away our last source of rolled oats so my morning mission of making my first multigrain flatbread was not fulfilled.
The review was nice. 4 people would definitely eat it again but warned to make an appropriate curry to company the light course. It looked like ‘naan’ bread but tasted like ‘chappati’.
INGREDIENTS (double it if you want)
1) A cup of shredded vegetables. I used carrots (You can see the reddish tint) You can use potatoes, spinach, onions, to name a few.
2) Half a cup of plain yogurt.
3) 1 cup all purpose flour
4) *optional 1/4 cup of wheat flour/oat flour/rice flour/wheat germ/oat bran/ soy flour
4) 1/4 teaspoon of salt, to taste
1) You can puree the vegetables and yogurt in blender and later mix with the flour, adding little water until you get a dough with a sticky and smooth appearance.
2) Cover with kitchen towel and leave it to rest for at least an hour at a warm and dry place. It will not rise as much.
3) Keep in your fridge for several hours up to overnight before using.
4) Preheat your oven to 260 C.
5) Divide the dough into small balls. Mine was about 6 small 3 inch balls. Dust a flat surface with flour and roll away. I don’t know how to make a perfect circle, noted from the picture so I guess any shape will do. It should be thin, about 1/4 inch.
6) Slide your rolled dough into a greased baking sheet. Wait for about 2 minutes or until you can see brown dots on the surface and flip to the other side.
7) Repeat with other balls.
** You can fry it if you want but it won’t be as fluffy.
P.S: Keep warm wrapped with aluminum foil or cover with small clean towel.