High Calorie Roti for weight gain Recipe
Roti made with whole wheat flour almond skim milk and canola oil
1. Atta (Whole wheat flour): 2 Cups
3. Almonds: ¼ Cup
4. Canola Oil: 1 teaspoon
Un-salted trans-fat free soft margarine for basting
Flour for dusting and rolling
1. In a food processor, crush almonds to coarse powder.
2. Mix oil and warm milk
3. Mix salt, almonds, and flour. Make a mound. Make a well in the flour mound. Add warm milk and start mixing dough and knead. If the dough is too sticky, add 1 Table spoon of flour. If the dough is too hard, add up to one Tablespoon of milk (one teaspoon at a time) to get the right consistency.
4. Gather dough in to a ball. Cover with damp kitchen towel or a plastic film. Let it rest 20 to 30 minutes at room temperature.
We need to roll dough out to form a 6" diameter disc about the thickness of a Nickel (5¢ coin) for Roti or Chapati. For Phulka, need to roll dough out to form a 5" diameter disc about the thickness of a Dime (10¢ coin). How you roll the dough will also determine whether the bread will puff up evenly or not.
1. Pinch dough to make one bread and form it into a ball. Now flatten it to form a patty about 2" to 3" round. This will guide you in maintaining the round shape when using the rolling pin. Always apply rolling pin from the middle of the patty to outside. It takes practice to roll out a round disc. If you are a novice, use a lid of coffee can and a sharp knife to form the round disc.
2. Always use rolling pin on one side of the dough. Do NOT turn the dough over and roll again, it is called re-rolling. Avoid re-rolling. If you look at the cross-section of a finished puffed flat bread, you will notice one side is thicker than the other side. The thinner side corresponds to the side which was in contact with the rolling pin. We will call it the skin surface.
Heat the griddle (Tawa). Put a test bread on the Tawa. If the bread sticks to griddle, you need to increase heat. If the bread gets brown spots too quick, it is too hot. The bread is cooked in three steps.
1. Put the rolled bread on the griddle with skin surface down. The time to cook will depend on the thickness of the bread, 1 minute for Roti, 45 seconds for Phulka. Use a turner to lift a corner to see that the underside has a few brown spots.
2. Turn it over and let it cook. The time to cook will depend on the thickness of the bread, 90 seconds for Roti, 1 minute for Phulka. You will notice a steam bubble trapped in dough. Again use a turner to lift a corner to see that the underside has a brown spots.
Brush the the skin surface of Roti with Un salted trans fat free soft margarine.
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