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