BM # 57
Week:2 , Day: 3
Theme: Flat Breads and Pancakes
Roat is a sweet flatbread from Uttarakhand.
During weddings and other family or religious functions, certain traditional Garhwali dishes are prepared, the most important among them are Roat and Arsa. Roat is made of wheat flour and is quite rich.
The traditional Roat is thick and round and quite big, but I made bite-sized triangles, so each family member could eat one.
While making these Roats I realized its similarity with Sindhi Mitho Lolo. They are prepared on similar lines.
2 cups whole wheat flour
1/2 cup cold milk
150 gms clarified butter/ghee
1/2 tsp cardamom powder
1 tsp aniseed, lightly pounded
11/2 cups jaggery
1 cup water
Heat the water and dissolve the jaggery in it.
Sieve the jaggery solution through a muslin cloth. Set aside, and allow the solution to cool.
Mix thoroughly the wheat flour with the milk along with two-tbsp. ghee.
Add Aniseeds and Cardamom powder and mix well.
Add the jaggery solution to the prepared wheat flour, gradually kneading it.
Continue adding the jaggery solution and kneading the flour till it turns into a stiff dough.
Make thick roats like roties out of the dough, I made small triangles out of it.
Place an iron griddle on a slow flame.
Cook the roat on the griddle.
Turn the roat upside down and add ghee lavishly.
Cook each roat till it becomes brown. Remove the roat from the griddle
Serve it when cool.