Dhapate - Multigrain Flatbread#BreadBakers

Dhapate is a multigrain flatbread from Maharashtra and is mostly had for breakfast or an evening snack. This is made by mixing the flours along with spices. Dhapate is a like a sister of thalipeeth, since the method and spices used is more or less the same. It taste more delicious when had with freshly churned homemade white butter. What I love about making these that is takes just no pre preparation to make it and all ingredients are always there in your kitchen pantry.

Ingredients
1 Cup Jowar Flour/Sorghum flour
½ Cup Whole Wheat Flour
¼ Cup Besan/Chickpea flour
1 Small Onion - finely chopped
1 Green Chilly - minced
2 Cloves Garlic - crushed
2 Tablespoons Finely Chopped Coriander Leaves
½ Teaspoon Coriander powder
1 Teaspoon Ajwain/Carom seeds - coarsely crushed
1 Teaspoon Cumin Seeds - coarsely crushed
1 Tablespoon Sesame seeds
½ Teaspoon Turmeric Powder
½ Teaspoon Salt to taste
½ Teaspoon Red Chili Powder
Water - as required to make a soft dough
Oil as required

Method 

In a mortar and pastel, lightly pound the ajwain and cumin seeds.  

In a wide bowl add the flours, salt and dry spices and mix well. Then add the onions, green chilly, garlic and coriander leaves and mix well.

Now add water slowly to knead a soft dough. Cover and keep aside.
Heat a tawa or pan.

Make equal balls about 5 to 6.

Using a plastic sheet or a clean wet cloth, take one ball and press to form a circle using your fingers. You can even pat the rotis directly on the pan using wet hands. 

Make four or five holes in it( this allow the oil to seep in evenly). 

Place this on to hot tawa and peel off the cloth/plastic sheet. Add little oil in each hole. Cover with a lid, let it cook for 2 minutes. Take off the lid. 

Flip and cook on the other side till golden.

Serve with freshly churned homemade white butter or with a chutney or any sauce.

Enjoy these healthy and wholesome Dhapate's for breakfast. These are so filling that they will keep you energetic past lunch time.

Labels: Flatbread, Multigrain Flour, Maharastrian Cuisine, Maharashtra, Breakfast, Snack, Healthy, Vegan, Breads, Jowar, Millets, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

• Aromatic Multigrain Bread with Coriander and Fennel from A Messy Kitchen
• Dhapate - Multigrain Flatbread from Sneha’s Recipe
• Easiest Multigrain sourdough Bread from Zesty South Indian kitchen
• Fluffy Multigrain Pancakes from Food Lust People Love
• Multi-Grain Dinner Rolls from A Day in the Life on the Farm
• Roasted Potato Multigrain Bread from What Smells So Good?
• Spelt, Barley, and White Wheat Rustic Loaf from Karen’s Kitchen Stories 

Yeasted Jowar Naan #BreadBakers

Making this month's bread with ancient grains was really tough, since  the choice here is limited. What I could think of making is bread from Jowar / Sorghum. Again when I was surfing, came across recipes of sorghum bread using xanthan gum which is not available here. Searched for subsitutes found that Guar Gum could be used which is available here but could not find it in the market.  

Decided to try an yeasted  sorghum naan, which turned out good, but can be eaten when fresh just out of the oven, since this has no gluten it tends to crumble and dry out. It had an excellent taste but has to eaten with a gravy dish. Used boiled potato to try and bring some binding / gluten which did help in making this easy to form the naans.

I made this for our Sunday Lunch with Dal Sultani , we just enjoyed this combo. We loved this healthy bread, which I, again say can be eaten when fresh only, since one remained, checked in the evening it turned dry and crumbled. Bake the naan as per your need. If the dough is extra,  refrigerate it and use it when required.

I wish to thank Robin, for this great theme and hosting this event, in this challenge learned a lot about ancient grains.

Ingredients

2 Cups Jowar / Sorghum flour - Freshly ground
1/2 Cup Oats flour
1 Medium size potato- scrubbed n cut into half
2 Teaspoons Yeast
1 Teaspoon Sugar
1 Teaspoon Salt
1 Cup Warm Water
1/2 Cup Water + 1/4 teaspoon salt to boil the potato

1 Tablespoon Black Sesame Seeds

Method

Boil the potato in the pressure cooker for 3 whistles.  Cool,  skin and grate the potato and mix it with the water that it was boiled in.  Keep aside.

Seive the flours. Add the yeast sugar and salt. Mix well,  add the potato starch and  water, a little at a time, knead to a soft dough.  Grease a bowl keep aside it to double in size.

When the dough doubles, punch the dough. Divide the dough into four parts. Place a greased parchment sheet on a baking tray make teardrop shaped naan (1/2 inch thick). Lightly moisten the naan with wet hands, then sprinkle black sesame seeds.

Keep it covered for 15 to 20 minutes to rise again.  Then bake for 15 to 20 minutes at 200 degrees. 

The bottom side when baked..

Take this hot naan dip each piece into bowl of Dal Sultani..... Enjoy .

Labels : Jowar, Naan, Bread Bakers, Breads

This month's BreadBakers' theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here's what our creative bakers came up with.

• Ancient 4 Grain Breakfast Bread from Cindy's Recipes and Writings
• Ancient Grain Carrot Bread from The Schizo Chef
• Barley Flour Donut Muffins from I Camp in my Kitchen
• Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days
• Buckwheat Savoury Pancakes from Mayuri's Jikoni
• Dimbleby's Breastfeeding Bread from Food Lust People Love
• Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G'Gina's Kitchenette
• Foxtail Millet Bagels from Cooking Club
• Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian
• Injera Bread from Spiceroots
• Little Millet Banana Bread from Sara's Tasty Buds
• Millet Idli from Gayathri's Cook Spot
• Quinoa Banana Bread from Wholistic Woman
• Seeded Spelt Boules from Culinary Adventures with Camilla
• Spelt and Buckwheat Soda Bread from A Shaggy Dough Story
• Spelt and Einkorn Sourdough with Caramelized Onions from Karen's Kitchen Stories
• Spelt Bread from Hostess at Heart
• Spelt Sweet Potato Paratha from Cook's Hideout
• Teff Crepes with Spinach and Mushrooms from A Day in the Life on the Farm
• Yeasted Jowar Naan from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Jowar Roti

Ingredients

3/4 Cup Jowar Flour
1/2 Cup Wheat Flour
A pinch of salt
Water for kneading

Method

Sieve both the flours, keep aside.

In a microwave proof bowl pour a cup of water, add salt and heat the water on high for 1 minute.  Then add the flours and mix well. Knead into a smooth dough if necessary using a little more warm water. Once kneaded, knead more for about 5mins. This roti is usually make with  Jowar flour but  since it is difficult to make I , have added wheat flour so that it rolled easily.

Take a large marble size dough and knead it lightly again and .

Roll it lightly by applying less pressure with the help of sorghum flour to a 5 inch disc. Seal the edges if any cracks appear.

Put it on a hot griddle and flip immediately before it’s half cooked.

Cook the other side properly till light dark spot appear, at this point flip the roti.Once flipped, the roti puffs. Once puffed, remove.

Make all rotis in the similar fashion. Serve hot. Before serving apply ghee/clarified butter.


Labels: Rotis, Healthy, Breads, Indian