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!

Indian Raita is a topical thing! You are just thinking? OK. The refreshing yoghurt-based vegetarian dip is reminiscent of a blend of spicy sauce and salad and is incredibly flexible with the ingredients. I would say that comes in the fast and spontaneous kitchen but very strong contrary, right? So.

Traditionally, raitas in Indian cuisine are usually served as a flavorful "counterbalance" to curries, dals (lentils) and other main courses. Or with some pickled vegetables to make fluffy bread. There are very refreshing-mild, sweet, sour or really sharp variants. The Indian dip may contain, for example, fruits or vegetables, sometimes herbs, a single spice or a complex mixture of a dozen spices. My Indian Raita made of potatoes, yoghurt and chickpeas is also fully compatible with the non-Indians - namely very refreshing, excitingly spicy and only reservedly spicy. And of course it is very simple. It is obvious!

Incidentally, Raita is also very well suited for the clever use of the remaining food: There are still one / two scoops left over from the last meal? A small rest cucumber? Half a tomato? Fantastic! In the yoghurt - and you've already conjured a really delicious and inexpensive leftover meal. Of course you can also cook the ingredients extra fresh. Then it's best to make a larger amount and keep it in the fridge for just about any occasion. For most of the time, the delicious stuff is much faster than you think anyway.

Raita is a really exciting partner to many different dishes and occasions: Treat yourself to a large bowl of fresh flatbread to your favorite series as a simple and healthy dinner on the sofa. Serves Raita in small bowls as a dip to hearty food, as a side dish for grilling, as a topping for your next bowl or salad dressing. Simply great. Raita is just a topical thing. I think I said so.

Have it delicious! ღ

PS: If you like original Indian, then make your new favorite raita, the coconut roti - fast and simple Indian pan-bread without yeast. A little dream!

Indian raita made from potatoes, yoghurt and chickpeas

Ingredients for two glasses à 500 ml:

• 1 teaspoon cumin seeds 
• 1 teaspoon coriander seeds 
• 2 dried chili peppers (eg peperoncino) 
• 240 g boiled chickpeas 
• 1 boiled potato, diced 
• 500 g yoghurt, creamy 
• 1 red onion, finely chopped 
• 1 tbsp tamarind paste (from Asiaregal) 
• 1 tsp sugar, honey or maple syrup 
• salt

That's how it works:

Fry the cumin, coriander and chili peppers over medium heat in a non-stick pan until well tolerated. Finely grind in a mortar, blender or smoothie maker.

Rinse chickpeas from tin or glass in a sieve under running water and drain well.

Peel the potato and finely dice.

Stir in a large bowl of yoghurt with ground spices, chickpeas, potatoes, onion, tamarind paste and sugar / honey / maple syrup. Season strongly with salt.

Refrigerate for 30 minutes before serving.

Tip:

The roasting and grinding of the spices brings the great and authentic taste. If you do not feel like it, you can also use a ready-made Indian spice mixture. But then please do not take yellow Currypilver, but rather some Garam Masala (which gets in well-stocked supermarkets, in Asialaden and quite often also in the Arabian greengrocer).