Roti made with stone-ground Emmer flour
Chef Deepa Shridhar uses Barton Springs Mill stone-ground lour to recreate the breads of her childhood. Roti is a traditional flatbread normally eaten with cooked vegetable or curries.
"My mother would make Roti dough, and as a baby, I was constantly in the kitchen trying to take out pots and pans from the lower cabinets. In hopes to appease me and hopefully give herself some time to make lunch, she’d always hand me the tiniest ball of Roti dough.
That same Roti dough would be made into the softest Rotis, then dipped in a bowl of milk and a bit of sugar. Roti is more intuitive in my life than rice.
So now, here in Texas, proudly made with Barton Springs Mill flours, I bring you a collection of breads from my childhood and many others alike, of Naan, of Roti, of Ajwain Paratha. I hope you enjoy this collection of breads, to be made for several iterations of dishes, pizzas, sturdy enough for curries and delicate in taste and texture."
The Roti Dough- executed in two ways
Recipes created by Chef Deepa Shridhar
Roti (makes 10-12 Rotis)
Ingredients:
2.5 cups (325g) Emmer flour
.5 cups (65g) Stardust 00 flour
1.5 teaspoons (9g) salt
2 tablespoons (28g) neutral oil, plus additional for rolling
1.25 cups (296g) warm water (80-85 degrees)
Method:
In a large bowl, or container, add flours and salt. Add oil and start to crumble all of the ingredients, incorporating the fat with the flour. Make a hole in the flour and slowly pour in the water, in portions. In a clockwise motion, mix the flour with the water. Continue to mix, then knead for 4-5 minutes until the dough goes from sticky to elastic.
Cover with a damp, clean towel for at least fifteen minutes before using. (For best results, make the dough, store tightly in plastic wrap in the fridge overnight, and take out an hour before use. Dough can be stored for 3-4 days.)
To make the Roti, add oil to a clean surface. Make dough into balls, and use a wooden roller to delicately roll out a circle. Heat a cast iron skillet with a bit of oil, add a dough ball, let it puff on one side, and flip. Should take 45 seconds to a minute for each side. Repeat with remaining dough balls. Brush with butter and enjoy.
100% Emmer Roti
Makes 8-10 Roti
Ingredients:
3 cups (395g) Emmer stone-ground flour
.5 teaspoon (3g) baking powder
1 teaspoon (6g) salt
1 cup (236g) hot water (115-120 degrees F)
2.5 tablespoons (35g) oil
Method:
In a large bowl or container, add flour, baking powder and salt. Add oil and start to crumble all of the ingredients, incorporating the fat with the flour. Make a hole in the flour and slowly pour in the water, in portions. In a clockwise motion, mix the flour with the water. Continue to mix, then knead for 4-5 minutes until the dough goes from crumbly to slightly elastic.
Cover with a damp, clean towel for at least fifteen minutes before using. (For best results, make the dough, store tightly in plastic wrap in the fridge overnight, and take out an hour before use. Dough can be stored for 3-4 days.)
To make the Roti, add oil to a clean surface. Make dough into balls, and use a wooden roller to delicately roll out a circle. Heat a cast iron skillet with a bit of oil, add a dough ball, let it puff on one side, and flip. Should take 45 seconds to a minute for each side. Repeat with remaining dough balls. Brush with butter and enjoy.
These are delicate Roti and do well with a thicker surface. They are even better the next day, wrapped tightly in the fridge and brought back to room temperature.
Ajwain Paratha (Triangle Paratha)
Makes 8-10 Parathas
Method:
Make Roti dough using recipe above. Portion the Roti dough into slightly bigger sizes. Roll out each portion as thin as possible without breaking the dough, and fold from one corner to another, making a triangle. Brush with oil and fold into a smaller triangle. Repeat this process at least two times, brushing with oil after each fold.
Roll out into a bigger triangle, and cook the Parathas as you would the Roti. Brush with butter and enjoy.
