Thank you to all the visitors that stopped to chat and enjoy the tasters we were making. Several folk asked for the recipe for the Roomali Indian flat bread with cool corriander filling. So here it is...enjoy!
Roomali Flat Bread
Translated Roomali means "handkerchief". We were introduced to this recipe during last week's baking class with British baker Wayne Caddy from Essential Baker http://www.bakeryconsultants.com/ who enjoyed this food so much during his travels to India. He showed us a variety of tweaks to the traditional flat bread recipe that could be found wrapping a variety of hot and cold fillings on the streets of Mumbai. Below is the recipe we prepared at the show. It was a big hit with visitors as they jostled four deep to grab a mini wrap of warm Indian yumminess with cool fragrant filling.
Plain Roomlai flat bread
Plain flour 500g
Atta Flour 500g
Water 550g (+/-)
Ground Black Pepper 1g
1) Place all the ingredients in a bowl and mix using a Kitchen Aid for 8-10 mins. You can also mix by hand but ensure that the dough has completely come together. If you are getting tired, you can always leave covered in the bowl, let it rest and come back to it in ten minutes or so for another knead.
2) Once fully mixed, leave the dough to rest for 2 hrs in a covered bowl.
3) Then scale the dough into 80g portions by rolling into round balls and placing on tray lined with baking paper.
4) Cover the tray with cling film (lightly dust the balls with flour do they don't stick).
5) Rest for 2 hrs (important so that the dough relaxes and doesn't shrink back on you when you are rolling out)
6) At this stage you can store them in the fridge for up to 48 hrs or you can bake off.
7) Roll out very thin 12inch rounds, dusting with flour as you go.
8) The pan needs to be really hot for a rapid bake (just a touch of oil needed for the first one) and you will see bubbles appear as it cooks on each side. You can either use a pan OR you can use an upturned wok if you have gas. This was really effective.
9) Fold over the sides so you form little Roomali pouches. Fill and serve warm.
For a cool, fragrant filling we mixed together cottage cheese, spring onion, lemon juice, paprika, corriander, cumin, black pepper and salt to taste. Added chilli for hot&spicy. When we ran out of cottage cheese we used creme fraiche. Both went down a treat.