Sweet Bread (Meeti Roti)

Enjoy this lightly spiced and sweetened flatbread with the sweet, milky Indian tea, masala chai.

Serves: 10Hands-on: 55 minutesTotal: 1 hour 25 minutesDifficulty: Medium

Serves: 10

Ingredients

  • 2 cups whole-wheat flour
  • 4 Tbsp. semolina
  • 4 Tbsp. brown sugar or jaggery
  • 1 tsp. fennel seeds
  • 6 Tbsp. melted clarified butter

Directions

  • In a bowl, combine the wheat flour, semolina, brown sugar, fennel seeds, and 4 tablespoons of the butter. Slowly begin to add the water, kneading as you go. Make a soft dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky; otherwise it will not roll out well.
  • Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.
  • Roll the dough into a log. Cut into 10 equal portions. Lightly dust a clean work surface and a rolling pin with flour.
  • Lightly grease your hands with oil. Take 1 portion of dough and roll it into a ball between the palms of your hands, then flatten the ball. Place it on the prepared surface. Use the rolling pin to roll it out into a circle about 5 to 6 inches in diameter.
  • Lightly brush the circle with the butter and fold in half. Brush again with the butter, and fold in half again to form a triangle.
  • Lightly flour the work surface again, and roll out the triangle of dough until the base of the triangle is about 5 to 6 inches wide.
  • Heat a griddle on medium heat and brush it lightly with butter. Add the triangle of dough to the griddle. Cook for about 2 minutes or until the bottom of the bread begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.
  • Remove the bread from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the rotis are rolled out and cooked. Serve hot.

Recipe Information

Serves: 10

Ingredients

  • 2 cups whole-wheat flour
  • 4 Tbsp. semolina
  • 4 Tbsp. brown sugar or jaggery
  • 1 tsp. fennel seeds
  • 6 Tbsp. melted clarified butter

Directions

  • In a bowl, combine the wheat flour, semolina, brown sugar, fennel seeds, and 4 tablespoons of the butter. Slowly begin to add the water, kneading as you go. Make a soft dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky; otherwise it will not roll out well.
  • Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.
  • Roll the dough into a log. Cut into 10 equal portions. Lightly dust a clean work surface and a rolling pin with flour.
  • Lightly grease your hands with oil. Take 1 portion of dough and roll it into a ball between the palms of your hands, then flatten the ball. Place it on the prepared surface. Use the rolling pin to roll it out into a circle about 5 to 6 inches in diameter.
  • Lightly brush the circle with the butter and fold in half. Brush again with the butter, and fold in half again to form a triangle.
  • Lightly flour the work surface again, and roll out the triangle of dough until the base of the triangle is about 5 to 6 inches wide.
  • Heat a griddle on medium heat and brush it lightly with butter. Add the triangle of dough to the griddle. Cook for about 2 minutes or until the bottom of the bread begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.
  • Remove the bread from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the rotis are rolled out and cooked. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat10g
Saturated Fat6g
Cholesterol15mg
Sodium0mg
Total Carbohydrate26g
Dietary Fiber3g
Sugars5g
Protein4g