Baking your own bread is a wonderful thing. But usually not mine. I'm more of a spontaneous type. Child, man, cone and job ... (by Netflix to say nothing) - so if I remember that I would like to have a great slice of classic bread right now, there is no time for kneading, resting, kneading, resting and walking at home. Or what else is going on? Besides, I tend to forget baked goods in the oven; at least, until the nefarious process becomes palpable throughout the apartment . That's why we usually buy our bread. Isso. Of course I know that I would never be able to participate in the perfect dinner , that's for sure .
However, the situation looks wonderfully different when you switch over to our Arab or Indian friends. They certainly have one or two breads on offer, which does not require much walking, yeast or other raising agents. Flour, water and in the best case still great spices or other aromatic ingredients ... just on the fire or in the pan - and ZACK! you have a wonderful, home-made bread. Such as the fantastic fast Indian Kokonsuss Roti, which I want to put you very warmly and very close to the heart today. And if I can do that, you can, too.
Roti are unleavened flatbreads that consist of wholegrain flour or regular flour, water and a touch of fat. They are rolled out thinly and then baked on a hot iron plate - or in a pan - dry. Without further ingredients, they also blow themselves up like a small balloon when baking. My quick pan breads today get a taste extra by grated coconut, a little onion and green, hot peppers. If the Roti unfold their scent while baking in the hot pan, you could think smoothly, you would have a whole feast on the stove ...
Have it delicious! ღ
The recipe for coconut roti, the fast Indian pan loaves
Ingredients for 8 roti breads:
- 50 g of grated coconut
- 50 ml of boiling water
- 260 g wheat flour or wheat wholemeal flour
- 1 red onion
- 1 green hot pepper
- 1 tsp salt
- 100 ml cold water
- 1 tbsp vegetable oil + 1 tbsp to roll out
That's how it works:
Put the grated coconut in a small bowl and pour over the boiling water. With occasional stirring, let it stand for 5 minutes, until the water is absorbed. Possibly. Drain off excess water.
In the meantime peel the red onion and chop finely. Core the green peppers and finely chop them.
Mix the flour in a larger bowl with grated coconut, onion, pepperoni and salt. Then add the cold water and 1 tablespoon of oil (see also tip below) and knead in a 2-3 minutes to a smooth, firm dough. Cover the bowl with foil and let the dough rest for about 30 minutes at room temperature.
Put the remaining oil on a saucer. Then divide the dough into 8 portions and shape them into balls. Turn each ball of dough briefly on the oil on the saucer and then roll it out on the worktop (or a piece of baking paper) to approximately 15 cm thin circles.
Heat a large heavy pan and bake the Roti in two or three servings from each side for about 3 minutes until the batter shows browned spots. (In a small pan the Roti bake best individually and in pairs).
Serve hot or cold with salads, soups or curries, as a side dish for a barbecue or as a light meal with a spicy raita (Indian dip).
Tip:
Instead of oil you can use for a non-vegan version also wonderful ghee or clarified butter for the Roti. Then simply liquefy the fat in the microwave or in a small pot on the stove. Delicious!
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