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Name: Chickpea Flour Country Bread (Besan Roti)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 sm Onions chopped; roughly; 1 ts Cumin seed; 1 c Flour, chickpea; 1/2 ts Salt; 2 tb Vegetable oil; 1/2 c Water; 1 c Flour, atta

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INGREDIENTS

FLATBREADS & FLAVORS
1 sm Onions ; chopped; roughly
1 ts Cumin seed
1 c Flour, chickpea
1/2 ts Salt
2 tb Vegetable oil
1/2 c Water
1 c Flour, atta

Roti

INSTRUCTIONS

Combine onion and cumin seed in food processor and process until onion is very finely chopped. Add chickpea flour, salt, and oil, and process 25-30 seconds. With motor running, add water, a little at a time. Let batter rest for 15 minutes in processor. Add flour and process until dough has formed. Process another 45 seconds, and turn hard sticky dough out onto lightly floured surface. Knead briefly until smooth. Divide dough into 1 piece per roti. Pat each piece between well-floured palms to a disc 3-4" in diameter. Set aside; do not stack. Cover with plastic wrap and let rest 20-30 minutes. Place quarry tiles or baking sheets on bottom rack of oven, leaving a 1" gap between tiles and oven walls. Preheat oven to 450 F. Begin rolling out breads. Roll each into a thin round approximately 8" in diameter. Roll firmly but carefully, as dough tears easily. Flour your rolling pin as needed. Roll out as many breads as you can fit in your oven at one time. Place breads on hot tiles or baking sheets. Bake 2 minutes, until tiny bubbles rise across entire surface of bread and it is pale yellow in color; bottom should be flecked with brown. Remove breads and wrap in towel to keep warm while you bake remaining breads. Authors comments: This thin, pale-yellow bread, flavored with chopped onion and cumin seed, is at its best with served with a curry and a cool raita. As with many cornmeal and other non-wheat-flour breads, be sure to let the chickpea batter sit 15-20 minutes before adding wheat flour and beginning to work batter into a dough, so the chickpea flour can fully absorb water. This dough is best made in a food processor. The breads are best served warm. Nutritional information per serving: xx calories, x.x gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat, x.x mg iron, xx mg calcium, xx% of calories from fat. Tyops courtesy of Sylvia Steiger, SylviaRN (at) CompuServe (dot) com Posted to MM-Recipes Digest by "Rfm" on Sep 28, 98

NOTES

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Chickpea Flour Country Bread (Besan Roti)

FLATBREADS & FLAVORS
1 sm Onions chopped; roughly
1 ts Cumin seed
1 c Flour, chickpea
1/2 ts Salt
2 tb Vegetable oil
1/2 c Water
1 c Flour, atta

Combine onion and cumin seed in food processor and process until onion is  very finely chopped.  Add chickpea flour, salt, and oil, and process 25-30  seconds.  With motor running, add water, a little at a time. Let batter  rest for 15 minutes in processor.    Add flour and process until dough has formed.  Process another 45 seconds,  and turn hard sticky dough out onto lightly floured surface. Knead briefly  until smooth.  Divide dough into 1 piece per roti.  Pat each piece between  well-floured palms to a disc 3-4" in diameter. Set aside; do not stack.  Cover with plastic wrap and let rest 20-30 minutes.    Place quarry tiles or baking sheets on bottom rack of oven, leaving a 1"  gap between tiles and oven walls.  Preheat oven to 450 F.  Begin rolling  out breads.  Roll each into a thin round approximately 8" in diameter. Roll  firmly but carefully, as dough tears easily.  Flour your rolling pin as  needed.  Roll out as many breads as you can fit in your oven at one time.  Place breads on hot tiles or baking sheets. Bake 2 minutes, until tiny  bubbles rise across entire surface of bread and it is pale yellow in color;  bottom should be flecked with brown. Remove breads and wrap in towel to  keep warm while you bake remaining breads.    Authors comments: This thin, pale-yellow bread, flavored with chopped  onion and cumin seed, is at its best with served with a curry and a cool  raita.  As with many cornmeal and other non-wheat-flour breads, be sure to  let the chickpea batter sit 15-20 minutes before adding wheat flour and  beginning to work batter into a dough, so the chickpea flour can fully  absorb water.  This dough is best made in a food processor. The breads are  best served warm.    Nutritional information per serving:  xx calories, x.x gm protein, xx mg  cholesterol, xx gm carbohydrate,  xx mg sodium, x.x gm fiber, x.x gm fat,  x.x mg iron, xx mg calcium, xx% of calories from fat.    Tyops courtesy of Sylvia Steiger, SylviaRN (at) CompuServe (dot) com    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98

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Nutrition

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Serving Size: 1 Roti (52g)
Recipe Makes: 8

Calories: 133
Calories from Fat: 31 (23%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 10.6mg		0 %
Potassium 163.1mg		4 %
Total Carbohydrate 20.5g		6 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 18.3g
Protein 4.8g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 133

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