When I learnt to call Roti as Flat Bread…… June 2, 2008Posted by live2cook in Flat and Fried Breads, out of the griddle.
Tags: Tikkar Flat Breads Around the world Griddle
When I look back and recall how I got to know about this recipe, I can realize how much I learnt from the world of Internet.
In the years past, though I was able to cook recipes of Southern India, Foods from other parts of my own country seemed alien to me. Even though I knew the English terms for the ingredients we used the most, lot of them had different market terms in US. I have a lot of fun with friends; we all hail from different parts of India and speak different languages. When it comes to food, I wish I knew all the regional languages of India. We all loved to learn different recipes from each other. But if there is an ingredient for which we didn’t know the term they used in US…Oh! You should see us! How we tried to make others understand the ingredient!! Whenever I found a friend who can speak a little bit of Tamil, all I spoke was my pantry list and asked how they call it in their language.
When this type of language barrier exists within the same countrymen, when a colleague of mine who was not familiar with Roti asked me what it was, I related it to Flat Bread. I was wondering what it was called in his country and this thought led to find more about Flat Breads from around the world. While trying to find out more, I came across Ilforno and saw the recipe for Tikkar.
2/3 cup whole wheat flour
1/3 cup Yellow Corn meal (Recipe called for Corn flour. I couldn’t find the yellow corn flour)
1/2 cup chopped Onion
1/2 cup chopped Tomato
1 clove Garlic, minced
3-4 green chillies, chopped (optional)
2 Tbsp Cilantro, chopped
1/2 tsp salt
Water for kneading
1. If using Corn meal, Soak in 1/4 cup hot water for 1/2 hour.
2. Mix in other ingredients and knead into pliable dough.
3. Allow to rest for 30 minutes.
4. Roll into 6 inch circles.
5. Cook in hot griddle until browned on both sides.
This is my another entry for “Roti Mela” hosted by Srivalli.