Scones are an ideal recipe to start with when learning to bake in a Dutch Oven. The recipe is fairly simple so you can focus on learning temperature control.
Roti, also known as chapati, is an Indian flatbread that is cooked on a griddle. It is often made from whole wheat flour, salt, and water.
This recipe is simple, however to master making perfect roti is about technique and practice.
It is a fun for kids to help make, and with a bit of practice you too, can get them to puff up when cooking.
Serve with curries, stews or similar, anything normally accompanied with a bread.
3 cups whole wheat flour
1/2 teaspoon salt
1 to 2 cups warm water
3 tablespoons butter, melted
tawa, or similar item
In a bowl, sift the whole wheat flour with the salt.
Add a bit of water and start mixing. Keep slowly adding the water, a bit at a time, and knead it into the flour.
Once the dough is binding but not damp, continue to knead until pliable and soft. You will NOT need to use all of the water.
Break the dough into small balls slightly larger than a golf ball. Flatten them with your hand, then dust both sides of the disk with additional flour.
Roll the dough until 1mm to 2mm thick.
Heat to hot a thick-bottomed frying pan, skillet, griddle, or the correct traditional item for cooking, a tawa, if available.
Add the roti and cook until about 1/4 cooked through. Turn to cook on the other side to 3/4 cooked. Flip to the original side to finish cooking (at this point it should puff up).
Brush with the melted butter as soon as it comes out of the frying pan.
Don’t Give Up!
Don’t worry if it doesn’t puff up to start. It takes a bit of practice and tweaking of method to get this to work consistently.