Basic Whole Wheat Flour Dough for Indian Breads – the everyday rotis and parathas. No, Indians don’t eat Naan every day. In fact, they prefer going to restaurants to eat Naan. They do eat nutritious flatbread rolled out into thin discs and cooked on the skillet on a daily basis.
They can be made with or without filling. When they are not filled, they are either cooked on the skillet with a little oil called chapatis (popular in South India) or puffed up directly on the flame called Phulkas (popular in North India).
Different kinds of flour like garbanzo flour, ground millet flour, rajgira amaranth flour, rice flour, and nowadays soy flour, quinoa flour are added to this basic recipe to make different variations along with various spices.
[recipe title=”Basic Whole Wheat Flour Dough for Indian Breads” servings=”10″ time=”10 minutes” difficulty=”easy”]
For the Dough
- 2 Cups Whole Wheat flour
- A pinch of Salt
- 1/2 Cup Water + more if needed
Make the Dough
- Combine all the dry ingredients for the dough. Gradually add in the water, a little at a time and mix it in with your fingers till the flour gets moistened and looks a little like wet sand. It should not be soggy.
- Now gather the moistened flour into a ball and knead the dough for 5 minutes using the heel of your hand till it does not stick to your hands and makes a smooth impression when pressed with a finger.
- Wrap it with plastic wrap and keep aside.
- You can store in an airtight container in the refrigerator for 3 days.