CARROT BREAD (India)
Complete Indian Cooking
by Meena Pathak
Carrots are a wonderfully versatile vegetable - they can be made into soups, curries, sweets and a delicious bread, as here. I like to eat this bread with natural yogurt for a snack.
(Gajjar ki roti)
• 225 g (8 oz) wholewheat flour, plus extra for dusting
• 1/2 teaspoon salt
• 100 g (4 oz) carrots, grated
• 1 tablespoon vegetable oil ghee* or butter for spreading
Sieve the flour and salt into a large bowl and add the grated carrots. Add 125-150 ml (4-5 fl oz) water and knead to make a soft dough. Add the oil and mix well. Set aside for about 1 hour.
Divide the dough into 8 pieces and shape into balls. Flatten each piece with the palm of your hand and then roll out into a thin pancake approximately 12 cm (5 in) in diameter.
Heat a griddle or flat pan and cook the rotis (carrots) over a medium heat for 45 seconds. When bubbles appear on the surface, turn over and cook until brown spots appear on the under surface.
Turn over and repeat the process until the rotis are well cooked - about 5 minutes. Remove from the heat and smear both sides with ghee or butter. Serve hot.