If you missed the earlier installments of the Pakistani Roti series, check them out here: Pakistani Roti Part 1: Introduction Pakistani Roti Part 2: Making the Dough Pakistani Roti Part 3: Shaping and Cooking the Roti I love the vegetarian dishes of Pakistani cuisine: dal (lentils), bangan bharta (roasted eggplant puree), aloo gobi (potatoes and [...]
Hello Friends! As promised, here is Part 2 of the Pakistani Roti series: Making the Dough. Here are a few points I’d like to stress before we begin: FLOUR. I mentioned in the introduction that one of the setbacks we encountered was finding a good substitute for Atta flour, the very fine whole wheat flour [...]
Flour, water, salt, olive oil—the ingredients are entirely uncomplicated. Despite the simplicity of the ingredient list, though, the Pakistani flat bread eaten at three meals a day—roti or chappati—has won itself a reputation of being anything but simple to master. Take this introduction to a roti recipe as an example: “Many a newly married wife [...]
Hello! My name is Andrea, and I’m a freelance writer living in the lovely, hilly city of San Francisco with my husband Sam.
Whole Wheat Yogurt Flatbreads
This recipe is a keeper: I’ve already made these flatbreads four times in the last two weeks and I’m sure I’ll be making more of them this week. Thanks to the third (and final) cookbook I received for Christmas, Yotam Ottolenghi’s Plenty, I’ve discovered a new favorite in our household. Ottolenghi pairs the flatbreads with [...]