In this second installment, Chef Vanessa tells us how to use a few simple ingredients to make flatbread.
While many of us are in quarantine, preparing three meals a day for us or for our families is something we're perhaps not used to. We asked one of our Project Bread Chefs, Vanessa LaBranche, if she could share some tips and recipes that center around items you might already have in your pantry. Chef Vanessa is an expert on cooking healthy, economical meals, so she jumped at the chance! We hope you enjoy this second installment on bread made without yeast, also knows as flatbread.
Making bread with yeast requires some background knowledge and skills, as well as finding lots of time and space in which to bake. Unfortunately, this can keep people from deciding to make bread at home. If you fall into this category, I'm so happy to introduce you to making flatbread, a way to experience the delight of simple homemade bread using minimal ingredients and a very simple process.
Roti (also known as chapati) with origins of India, is a favorite of mine. Not just because it requires only four ingredients - flour, water, salt and oil - but because its simplicity makes it perfect for using in a variety of ways.
You can use this dough for the base of making a pizza or switch it up and use roti bread to make a simple sandwich. Of course it goes wonderfully alongside Indian or Caribbean dishes which traditionally include roti.
Here's the simple recipe for roti bread. What a great option for a veggie pizza this week!
(Makes 4 servings)
Blend the white flour, whole wheat flour, and salt in a bowl. Add the water and stir with your hands until the dough feels smooth and elastic. Knead gently with your hands.
When dough feels soft and smooth to the touch, place into an oiled bowl and cover with a damp cloth. Allow to rest for 30 minutes.
Dust the dough with flour and divide in half to make 2 small balls. Using your fingertips, flatten each ball into a 4-inch disc.
Brush each disc with vegetable oil on one side. Place the discs together, oil coated sides facing each other and roll into a large circle about 12 inches in diameter; the dough should be very thin.
Heat a large nonstick pan or griddle over high heat until very hot. Place the roti carefully into the pan and cook until they puff up and you are able to separate into two thin layers.
Fold the roti and brush with additional oil if desired.
Author(s): Chef Vanessa LaBranche