These are another type of Indian whole-wheat flat breads. Unlike a paratha, they do not need oil while cooking and like a paratha, they are unleavened. However, towards the end of cooking, they are placed over an open gas flame (using a contraption much like a grill rack) so they can puff up-this makes them more pliant and tender.
- 1 cup all-purpose 100% whole wheat flour
- 1 cup 100% whole wheat pastry flour
- 2 tablespoons oil
- 1/2 teaspoon fine sea salt
- Combine dry ingredients-flours and salt. Drizzle in vegetable oil. Work with hands until crumbly. Add warm water a little a time until dough comes together. Knead for a few minutes to form a soft-dough ball. Cover with damp paper towel and let rest for at least 15 minutes.
- Meanwhile heat tawa (cast-iron crepe skillet). Divide dough into 8 portions. Roll out into thin rounds, using flour as needed to keep from sticking. Shake off excess flour. Put on tawa. Once bubbles form, flip over and and cook on second side for 10 to 15 seconds. Place over open flame (using a heat-resistant grill rack) and let puff up on both sides. Place in covered container and repeat for rest of dough balls. Enjoy with favorite Indian side dish!