Daebras(roti with millet and whole wheat flour)

[Guest guest]

This is my own recipe for a gujarati flat bread.

 

 

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Michelle's Daebras

 

 

2 cups wheat flour(chapatti atta)

1/2 cup jowar(bajra )flour

2 tsp salt

1 tsp.red chili(cayenne)powder

1/2 tsp turmeric

1 tsp white til(sesame seed)

2 tsp sugar

1 cup curd(yogurt)

1 bunch methi leaves

2 tsp oil

1 tsp minced or finely chopped green serrano chili peppers

rice flour to roll out dough

 

 

 

Trim methi(fenugreek )leaves from stems.Soak methi leaves 3 to 4 times and dry

leaves.Put 2 c whole wheat flour in a bowl.Add 1/2 or 2/3 jowar(bajra or millet)

flour.If you prefer more chewy roti make it 2/3 cup.Add salt,sugar,til,oil and 1

tsp minced or finely chopped serrano peppers.Add washed ,drained dry methi

leaves.Mix by hand.add 1 cup curd(yogurt.)Gradually add approximately 1/2 cup

water while kneading dough as needed to get dough to proper consistency.Knead

dough a long time with heel of your hand.Divide dough into 15 or 20 pieces less

than the size of a golf ball.Roll out in rice flour (This makes it more crispy.)

to the size of small thin tortillas.Heat tava (griddle)to medium heat.Cook as as

you would cook parathas.(Cook on medium heat until brown spots form on the

underside and the color is a little more pinkish.Turn over.Spread a small amount

of oil on cooked side on top from the underside of a spoon dipped in oil.Cook

the bottom until this also develops brown spots,pushing down with a spatula when

it puffs up.turn over again and spread a little oil on the second side .warm a

few more seconds and serve that piece while cooking the next.These keep approx

15 days with refrigeration.They are good for carrying as a snack food.

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