Basic Whole-Wheat Dough Cundha Hua Atta
Makes 10 to 12 breads
In Indian bread making, this whole-wheat flour and water dough, with no
other additives, is the most basic.
STORING AND fREEZING INDIAN BREADS
Very little compares to the frilgrance and taste of freshly made bread,
especially when basted with a touchofghee (Indian clarified butterj-, a
culinary extravagance that I will not part with,even though I do take all
other measures to make my cooking more healthful.
Indian breads can also be made, then stored in the refrigerator up to 5 days
and in the freezer as long as 2 months. To do this, cook the breads lightly
on both sides, then place them on any clean flatsurface to cool them
completely. Then' stack them one on top of the other and wrap in : aluminum
foil or place in zip closure bags, and refrigerate or freeze.
When ready to use, finish cooking the breads in I one of several ways: on
the tava or griddle; in.1 a single layer on an ungreased broiler-safe tray,
.4 to 5 inches from the heat source; or grill them) on an outdoor or indoor
grill. Leftover breads can I be reheated in the toaster oven about 1 minute
at 450°F, or in a regular toaster. Do not cook or reheat any breads in the
microwave.
2 cups stone-ground dururn whole-wheat flour
About 1 cup water, or nonfat plain yogurt, whisked until smooth
To make in a food processor
1. Place the flour in the work bowl of the food processor fitted with the
metal S-blade. Turn the machine on, add the water or yogurt in a thin
stream, and process until it just gathers into a ball.
2. Continue to process until the sides of the bowl look clean, 20 to 30
seconds. (Add 1 or 2 table spoons more flour if the dough sticks to the
sides of the work bowl, and some water if the dough seems hard.) Stop the
machine, remove the dough to a bowl, cover with plastic wrap or the lid of
the bowl, and let rest at least 1 and up to 4 hours. (This allows the gluten
to develop.) If keeping for a longer period, refrigerate the dough.
To make by hand.
1. Place the flour in a bowl and add 3/4 cup water. Stir lightly in round
circular motions with clean fingers until it starts to gather. (Add 1 or 2
tablespoons more flour if the dough seems sticky, or some water if it seems
too firm.)
2. Knead for about a minute, pressing your knuckles lightly into the dough,
spreading the dough out ward, then gathering the ends together toward the
center with your fingers and pressing the center down. Repeat kneading a few
times until you have a soft and pliable dough that does not stick to your
fingers. If, while kneading, the dough sticks to you hands, put a little oil
or water on them.
3. Cover with plastic wrap or the lid of the bowl an let rest at least 1 and
up to 4 hours at room temper ature. (This allows the gluten to develop.)
Ifkeepin for a longer period, refrigerate the dough.
1000 Indian Recipes
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