Khasta Roti - Oven-baked Wholewheat Bread
recipe is published with the permission of Manju
Malhi from her book 'India with Passion'.
for her simple, homely approach to Indian cooking, Manju
has quickly become one of our favourite home cooks since
the publication of her first book, 'Brit Spice',
in 2002. Manju beat hundreds of contestants to secure
a guest cookery slot on BBC2's Food and Drink,
and has since presented her own televison show for Taste
called Simply Indian. Manju developed her passion
for Indain cooking from watching her parents cook as
a child, and refined her skills while studying in Bombay
for four years.
you would like to know more about the latest book, 'India
with Passion', <click
visit Manju's web site <click
wholewheat bread is flavoured with ajowan and baked
in a tandoor. Ajowan is a close relative of parsley
and the seeds have a sharp, thyme-like aroma. It is
used in northern India in particular, especially in
the Punjab. Known to temper the effects of a legume-based
diet, by relieving wind and indigestion, ajowan is used
in the preparation of savoury foods, such as snacks,
pastries, vegetable dishes, and breads. Use it in moderation,
because a small amount gives a strong flavour.
(1 lb 2 oz) wholewheat flour, plus extra for dusting
2 tsp caster sugar
1/4 tsp salt
1 tbsp ajowan seeds
the flour into a bowl and mix with the sugar, salt,
ajowan seeds and 300 ml (10 1/2 f1 oz) cold water.
for 10 minutes into a firm dough. Cover with a damp
cloth and set aside in a warm place for 15 minutes.
the oven to 180°C / 350°F / gas mark 4.
the dough into 10 equal balls. Dust with flour and
roll out into 10cm (4 inch) circles.
evenly with a fork, place on a baking tray and bake
for 8 - 10 minutes until light brown in colour and
slightly bubbly on the surface.
from India with Passion