Dill Roti - Indian flatbread with aroma of Dill

I love herbs and rare has been the case when I have made a visit to the market and not gotten myself minimum of two herbs. Something about them - the scent, the freshness or the taste - attracts me to them and I find myself looking for various permutations and combination to add them to my daily diet. I got myself some fresh looking Dill last week and for my usual dinner of Roti (which is Indian flat bread), I added the herb along with often forgotton spice - Dill seed.



Depending on your taste buds and preferences, add the herbs since many ppl find the herb little overpowering. I found 1 tbsp of the herb added only the slightest hint of its presence but enough to make a wonderful change and the dill seeds only help to compliment it. Its very simple and not at all time consuming.

Ingredients


• approx 2 cups whole wheat flour, plus some for dusting
  
  
• approx 1 tbsp dill leaves, chopped ( as per taste, some ppl find it strong.)
  
  
• 2 tsp dill seeds
  
  
• salt to taste
  

Method

Mix all the ingredients together



Add enough water to make it into pliable dough, soft yet not sticky.



Divide the dough into small balls and using a rolling pin roll it out.



Make it into a circle, not too thin nor too thick



Cook it in a griddle, add little vegetable oil around the roti, to cook.



Turn it after 2-3 minutes when golden/brown spots appear on the surface.



Serve it warm with any greens or any curry of your choice.

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This is my entry to Roma's JFI event:Wheat

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Barley Roti - Simple, appetizing and nutritious Indian flatbread

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To know about the different varieties of Barley that are available and ways to cook them, please refer to my article at Daily Tiffin

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I feel that incorporating the goodness of whole grains is a must in every household, be it in Baking or in normal day to day food. Since roti is a staple in my home, having it for dinner almost every other day, I try to bring about variation. Roti's are one of the best ways of adding in different grains. I have already blogged about making roti with Oats. This time its going to be with Barley. Barley are another nutrition powerhouse. Indians especially must be aware thanks to Barley Water.



I try to drink Barley water at least once in 10 days or so. But there are times, thanks to hectic lifestyle, such things tend to slip my mind. One thing which is more dangerous than anything is blaming time for not eating properly. That being said, these Barley Roti's come to rescue. I use Barley flour, along with whole wheat flour, which are available in everywhere, even in Indian stores. Instead of using plain water to knead the dough I use barley water. You can use the cooked barley as an alternative to plain white rice - for the same meal or refrigerate it and use the next day for salad prep, patties etc.

Ingredients


• 1 cup Barley flour
  
  
• 1-1/2 cup whole wheat flour, plus extra for dusting,rolling etc
  
  
• Barley water to knead the dough
  
  
• salt to taste
  

Method

Prepare barley water as shown in this post (skip the lemon).



Add the flours and salt together and stir well.



Add enough barley water to knead the dough. It should be soft and pliable.



Divide into small balls and using a rolling pin, roll it out into a circle to approximately 1/8 inches



Cook it into a medium-hot pan. Add little oil to help it stay soft.



Turn once golden brown with little spots appear in the bottom.



Serve warm with any dal or greens of your choice.

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This is my entry to Roma's JFI event:Wheat

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Oats Roti - incorporating health with every single bite

When I wrote this article for Daily Tiffin elaborating the different Oats and their nutrition, a reader of mine sent me a mail, telling me how she indeed sees the benefits but unfortunately no one in her family has the habit of eating cereal for breakfast. Also since she is working, she does not find time to sit and bake a whole lot of breads/cookies using oats. She asked me if there was any other way to incorporate oats other than the usual cereal/baked methods. I said yes! and that there are many many methods to make use of these nutrition powerhouses. I am a working woman too and I don’t find time to spend that much time in cooking either.



I use whole grains in different ways and one way of using oats in my kitchen would be by making these rotis. They are simple, and they follow pretty much the same method of making our regular rotis. Making them this way, one would not find that much of a difference in the taste either – but you, responsible for the family’s nutrition can rest in peace knowing that every bit of that morsel is going to do good for the health.

Ingredient


• 1 cup whole wheat flour
  
  
• 1/4 cup rolled oats
  
  
• i/4 cup oat bran
  
  
• salt to taste
  

Method

To make the oat flour, grind the rolled oats well.



It takes roughly 1/4 cup of rolled oats to make about 1/2 cup oat flour



Add the flour along with the bran and whole wheat, stir in the salt.



Add enough water to make a soft and pliable dough.



Divide the dough into small balls.



Using a rolling pin, roll it into a flatbread. Not too thick nor too thin into a circle.



Place it in a non-stick/iron skillet, use little oil.



Cook until brown on one side. Turn and repeat.



Serve it warm with any dal, side dishes of your choosing. They taste well with pickle too.

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This is my entry to Roma's JFI event:Wheat

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