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 

MULTIGRAIN BREAD WITH SEEDS #BREADBAKERS

I made this Multigrain bread with seeds for this month's Bread Bakers event - Theme: Fall Flavors, Host: Wendy   http://adayinthelifeonthefarm.blogspot.com/. 

Thank you Wendy for hosting this event.

Since it's a multigrain bread without all purpose flour the bread is dense but has a awesome flavor, taste and is free of any preservatives.    I added one egg to make it soft and kept it in the fridge 48 hours for slow fermentation.  This gave the bread an awesome flavor.    See how I baked this bread..  

Ingredients

3 Cups Multigrain flour - I used Aashirvaad brand
1 Tablespoon Flax seed

1 Tablespoon Pumpkin seed

1 Tablespoon Sunflower seed

1 Tablespoon Onion seed
2+1/4 Teaspoon Rapid Rising yeast
1+1/2 Cup Lukewarm Water
1 Tablespoon Olive oil
1 Teaspoon Sugar
1 Teaspoon Salt
1 Tablespoon Butter
1 Egg
Oil for greasing the dough and the pan

Method
Mix all the seeds and keep aside.

In a large bowl add flour, sugar, salt, oil, yeast and egg mix well. Add in the luke warm and knead everything until the dough turns soft and smooth.

Place the dough in a greased bowl, wrap the bowl with a cling film and place it for slow fermentation 48 hours in the refrigerator. Check after 24 hours the dough will rise, punch it and keep it again for another 24 hours.

Remove the bowl from the refrigerator at 3 hours before you bake to bring at room temperature, by that time the dough will rise , punch it down . Take it on to the work surface and flatten it with your palms and add 1/2 the quantity of mixed seeds and fold the dough . Make it into a log and place it in a oil bread box and cover it a damp cloth to rise . Then brush egg wash, sprinkle the seeds and bake in a preheat oven at 200 degrees for 35 - 40 minutes. 

When done cool it on a wire rack and slice it when completely cooled. Enjoy with jam or any filling of your choice.

Let's take a look at the other Fall Flavors being shared today Apple Crumb Quick Bread from Food Lust People Love
Apple Raisin Bread from A Shaggy Dough Story
Browned Butter Semolina Pumpkin Bread from Sizzling Tastebuds
Buttermilk Wheat Bread from Magnolia Days
Eggless Apple Sage Cheddar Scones from Spill the Spices
Fall Harvest Bread from Hezzi-D's Books and Cooks
Fig Focaccia from My Catholic Kitchen
Harvest Grains Bread from Hostess At Heart
Mr. Potato Bread from What Smells So Good?
Multigrain Bread With Seeds from Sneha's Recipe
Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
Pumpkin Bread from la cocina de Aisha
Pumpkin Breadfrom Sara's Tasty Buds
Pumpkin Bread Rolls from SpiceRoots
Pumpkin Spice Cinnamon Rolls from Recipes, Food and Cooking
Pumpkin Dinner Rolls with Cinnamon Butter from Bread Therapy
Pumpkin, Poppy & Papaya Seeded Breadsticks from G'Gina's Kitchenette
Pumpkin Raisin Bagels from Cook's Hideout
Pumpkin Saffron Yeast Biscuits from The Schizo Chef
Pumpkin Scones from A Baker's House
Pumpkin Sourdough Bread from Passion Kneaded
Schiacciata Con L'uva (Tuscan Style Grape, Olive and Goat Cheese Focaccia) from Ruchik Randhap
Sesame Seeded Semolina Bread from Karen's Kitchen Stories
Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni

#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.

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.

Labels: Breads, Bread Bakers, Flaxseed, Egg, Multigrain Flour, Melon seeds, Sunflower seeds, Onion seeds, Healthy