Ingredients and Method to make Oat Barley Wheat Roti (Indian Flat Bread)
2 cups whole wheat flour (atta)
1/2 cup barley flour
1/2 cup oat flour (see notes)
1/2 tsp carom seeds (ajwain)
1/2 tsp cumin seeds
1/2 tsp chilli powder
1/4 tsp coriander powder (optional)
salt to taste
5 tsp olive oil (or any other oil)
a few drops of oil or ghee to shallow fry the roti
scant 1 cup water (approximately)
In a large bowl mix together the wheat flour, oat flour, barley flour, chilli powder , coriander powder and salt to taste. Keep aside.
In a spice grinder coarsely powder the cumin seeds and carom seeds and add to the dry powders and mix well. Add olive oil and mix it into the flours.
Add water a little at a time and mix the flours to form a dough. Knead until dough is soft and not sticky. Add additional one teaspoon of olive oil if required.Keep the dough covered for at least about 30 minutes or so.
Divide the dough into equal lemon sized balls and with the help of some flour roll it out into even circles (circles should be about the thickness of tortilla or slightly thicker).
Heat a flat pan/ griddle/ tawa and when hot place the rolled out flat bread on it and cook one side. Flip over, add a few drops of oil/ ghee and cook the other side. Flip over once again if required and cook till done. (when done pinkish spots will appear on surface of the roti)
Serve hot with curry of choice.
Yields approximately 12-13 medium sized roti's
