Indian Flat Bread

[Wandering Hermit]

I have always loved Indian breads, and used to make my own at home all the time as they are easy and yummy. I have made chapatis, pratha, pooris, etc using Indian atta flour. Well that flour is gone now. I have just started playing around with the '3 rice flour' flour mentioned on this board and my results have been terrible. I have tried using eggs whites and even honey as an agent to try to hold the dough together so I can roll it. It has not been all that great.

Can anybody make these breads?

I'm starting to think the easiest way to work with these flours will be to make it more like a pancake batter than a dough that can be rolled. Then I can just pour it into a hot skillet and form it that way. But this means I won't be able to fry anything.

I'm also a big lover of sopapillas, and I am looking for a way to make these with rice flour. The whole idea is to get them to puff up when you fry them, which has not happened for the few rice gluten-free version I have tried.

How effective is xanthum gum in provifing elasticity to the dough?

Thanks!

[Canadian Karen]

You need to talk to the expert.

There is nobody better at baking and recipes than Mirielle. Mirielle can be found at www.delphiforums.com. You click on "Health & Wellness" on the left hand side, then the very first forum that pops up is the Celiac forum.

Post to Mirielle about your problem. If anyone knows the answer, she will! She owns her own gluten free restaurant and is kind enough to have posted countless recipes on that forum for all to enjoy!

Have a great day!

Karen

[angel-jd1]

Here is a poori recipe that I use all the time. I love the make the garlic poori and eat with sghetti!! mmmmmm

-Jessica

Poori~

(fried bread from India)

Plain, Sugar/Cinnamon Covered, or Garlic Flavored

1 cup flour mix (or white rice flour)

1/2 teaspoon salt

2 Tablespoons oil

7-8-10 Tablespoons milk (or water)

2 teaspoons Garlic powder

or sugar and cinnamon combined in bowl (Dessert Poori)

Pour flour in bowl. Add salt and mix it in. Dribble oil over the top and rub it into the flour with your fingers. Slowly--1 Tablespoon at a time--add milk, or water, to form a medium-soft ball. Knead for 10 min, or until smooth. Should have consistancy of "new Play-dough"--no dry cracks, but not soggy/slimey. Form big ball, cover with oil, let rest.

Divide dough into 12 balls. Take one, roll it out into about a 2-3" round (cut a Zip-loc baggie into 2 plastic squares and roll the dough in between--easy to lift dough off of--or hand flatten in 2 hands). If they are rolled thin enough, the Poori will "puff-up" similar to pita bread.

Use a deep, frying pan, or wok, over medium High heat. When oil is Very hot, lay poori carefully on surface of oil without letting it fold up. It should sizzle immediately (if not heat oil more). Spoon hot oil over poori or dunk it under with spoon--with quick strokes. It should puff up in seconds. Turn poori over and cook for a few seconds. Remove with slotted spoon and place on paper towels. Serve immediately. Whether they "puff-up" or not, they still taste great!

For dessert, cover plain poori with sugar/cinnamon mix while still hot!! recipe from celiac.com

[tarnalberry]

are you using any xantham gum? you may want to move away from the rice flours in this one, perhaps adding some soy, or another flour with more protein to help hold it together better. teff actually works pretty well, though on it's own the flavor is rather strong.

[angel-jd1]

Tiffany-

If you are talking about my recipe, it comes out great. Although I never had poori before being gluten-free so I have no comparisons to the regular stuff. Also, rice has it's own stick together consistency so you really don't need the extra gum.

-Jessica

[tarnalberry]

I was referring to Wandering Hermit's original post.