Whole Wheat Barotta:

I don’t know how many of you all will agree with me! When you rigorously diet….you crave more for toasted and crispy food! Not to metion…most of the crispy food in the marker are loaded with transfat and they are deep fried! My friend Tina said…she toast the pita bread(Iranian bread)and cut them into wedges…and eat them all along to control cravings! Its so novel. I have a similar way of fixing as well! After dieting with veggies, fruits and no carb diet…..I beleive in whole wheat bread….for instant energy! Carb is always a deck of crads size to me! Either brown or parboiled rice a cup or wheat bread! Though I mastered the art of soft chappathi in the worl…like my mommy….since its fitness freak recipe….its going to have some unusual tips.

Yeah…..I always mention to make chappathi over high flame…and often turning for soft ones,right!! But here…..toast these Barottas over low heat…..for long time on each side. The result will be crispy, cracker like roti! Break them into wedges and eat them…when you crave for salty snacks, chips or cookies! Works well!

Its whole-unbleached wheat…rich in B-complex and its complex carb….will make you fight hunger for long time! So fix them for luch…..it will avoid lmid afternoons cravings!

Ingredients:

Whole wheat flour – 1 cup
Wheat husk(if you buy bleached wheat…add this)2-4 spoons.
Salt
Baking Soda 1 pinch
Baking Salt 1 pinch
Olive oil
Egg Whites 1-2
Warm Water for Kneading – 1/2 cup
Working Flour – 1 fistful.

Method:

Bring flour, salt, baking soda + salt togather in a bowl. Mix them well. Now make well in the flour, add slowly add warm water to it. Knead them to smooth fissure less dough. Maybe knead for 20-30 minutes by giving lots of pressure. Gently run 1/4 of oil to it. Leave this set up for 2 hours. Cover the dough with damp cloth.

Now make equal parts out of it. Make them into fine fissure less roundels.

Knead them like you do for chappathis/tortillas. Make it too thin as possible. If the kneading goes out of shape…dont panic. Make it thin.

Now to this thinnest layer…..run few spoons of oil and spread evenly, sprinkle some working flour on it. Sprinkle evenly.

Now take a sharp knife and cut them like thin strips. Maybe each thin strips should be like 1/2 an inch thickness.

Well now pile up all the stips one above the other. Get me? The working flour acts like buffer….so they don’t stick too hard togather. Once piled up everything. Make a twist…make them like roundels again.(Get me like you do for layered chappathi)

Knead this roundels again with uniforn thickness. Repeat the same for all the remaining dough too.

Heat an iron skillet, run few spoons of oil, toast the barottas till they are done.

Now place these barottas in wide plate, using both hands, slightly fluf it…while they are still warm.

Thats it. Enjoy with Egg curry or Salna.