If you want to try something more exquisite and delicious than the usual everyday flatbread, you can make Panpati Roti. Instead of rolling it with a rolling pin, it is stretched on hands moistened with water, and then served with oil alongside dal or a vegetable dish.
Roti is an integral part of Indian cuisine and is prepared differently in every home. Panpati Roti, also known as water bread, is a traditional type of bread formed by gradual stretching on wet hands rather than rolling. The ingredients include wheat flour, besan, and ajwain, which gives it a special, richer flavor. Historically, it was cooked over an open fire, but now it is easy to prepare on a gas stove. After frying in a pan and brushing with oil, it is served hot with dal or vegetables. Next is a simple method for making Panpati Roti on a stove.
Ingredients
The following ingredients are required for preparation: 2 cups of wheat flour (300 grams), half a cup of besan (50 grams), 2 tablespoons of ghee, half a teaspoon of ajwain, 2 teaspoons of oil, slightly more than half a teaspoon of salt, and about 1 cup of lukewarm water.
First, mix the wheat flour, besan, ajwain, salt, and oil in a large bowl. Then, gradually add the lukewarm water and knead the dough. For Panpati Roti, the dough should be slightly denser than for a regular chapati. After kneading, cover the dough and let it rest for about 20 minutes to stabilize well. After 20 minutes, take out the dough and gently knead it again.
Cooking Procedure
Next, take a piece of dough and, by kneading it with your hands, form a round ball. Apply a little water to both palms. Place the ball on one palm, and then, using the fingers and thumb of the other hand, slowly enlarge the edges of the ball by pressing on it. When the ball becomes slightly larger, place it between both palms and carefully thin it out by applying light movements. It needs to be stretched as thinly as possible, but care must be taken not to make the roti too thin, otherwise, it may tear when placed on the griddle.
Place the finished roti on a hot griddle and fry lightly. When one side is slightly browned, flip it and fry until brown on the other side. After the roti is well cooked on both sides, remove the griddle from the heat and place the roti over low or medium heat to brown evenly on both sides. Once the roti is fully cooked, brush some ghee on top. Prepare the remaining rotis similarly from the leftover dough. It can be served hot with any favorite vegetable or dal dish. Adding ghee significantly enhances the flavor of the roti.
It is also noted that Panpati Roti can be made exclusively from wheat flour.
