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The cooked akki roti is served with unsalted butter, chutney, or pickle. In contrast with thalipeeth, akki roti has a chewy texture. [1] [2] [3] The second version is from Kodagu (a district in southern Karnataka) and is similar to the Indian flatbread bhakri. In this version, cooked rice, rice flour and salt are mixed, resulting in a soft dough.
Chapatis are made using a soft dough comprising wheat flour and water. [9] It is more finely ground than most Western-style whole wheat flours. Chapati dough is typically prepared with flour and water, kneaded with the knuckles of the hand made into a fist and left to rest for at least 10 or 15 minutes to an hour for the gluten in the dough to ...
Roti – most simple and common of all Indian breads. Apart from wheat based roti, several millet based and rice based rotis are made like: Akki rotti; Jolada rotti; Makki ki roti; Ragi rotti– made of ragi (finger millet) flour; Rotlo (Bajra roti), a Gujarati staple bread made of millet flour [9]
Makki roti: corn flour roti served with sarson ka saag, a classic dish of Punjab. Akki roti: Rice flour roti with grated vegetables and spices, served with chutney, a famous dish of Karnataka . Thalipeeth roti: Maharashtrian roti is made with bajra, jowar, rice, chickpea, and spices, served with yogurt or ghee , also popular in Karnataka.
Vegetable/fish roti - a flatbread with a filling rolled into a triangular shape and baked Fish buns/Malu pan - A soft fluffy bun filled with a spicy potato and mackerel filling. Best for a savory breakfast or as a snack or to serve with tea.
All-purpose, or "AP flour", or plain flour is medium in gluten protein content at 9.5–11.5% [18] (10–12% from second source [19]) protein content. It has adequate protein content for many bread and pizza bases, though bread flour and special 00 grade Italian flour are often preferred for these purposes, respectively, especially by artisan ...
Roti boom (or bom; 'bomb bread'), a smaller but thicker roti, with the dough wound in a spiral; served with sugar and margarine, or with curry. Roti planta, stuffed with margarine (often Planta Margarine) and sugar; Roti sardin, stuffed with canned sardine, with or without egg, and sometimes mixed with ketchup or sambal, similar to murtabak
Both forms require creating two doughs: a 'water' dough and an 'oil' dough. The 'water' dough requires mixing of flour, oil or fat, and warm water at a ratio of 10:3:4, while the 'oil' dough requires direct mixing of flour and oil or fat at a ratio of 2:1 or 3:1, which provides for a crumbly mouthfeel and rich flavour. [3]
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