Breads & Flatbreads
The most popular of all unleavened breads, chapatis are traditionally made with stone-ground whole-wheat flour. Thus they're rich in fiber, vitamins B and E, protein, iron, unsaturated fats, and carbohydrates. Like all whole-wheat breads, chapatis also contain phytic acid, a chemical that regulates the amount of calcium and other minerals the body absorbs. So while connoisseurs can relish chapatis for their refined taste, texture, and aroma, natural food fans can enjoy them for their varied nutritional content as well.
Note concerning flour:
So many excellent cooks hesitate when it comes to baking because it's an exact form of cooking requiring careful measuring and timing. But don't ever let that stop you from trying a new recipe!
Making yeast bread seems a little intimidating, and let's face it, you might fail the first few times you try something. But after some practice, you might just become great at it. You might find out how much you love baking. So what's holding you back but fear?
Focaccia has become a national dish of Italy, and many regional versions can be found. This version is probably a cross between the local country cuisine of the Puglia region, where breads are enriched with the ingredients of the pastoral people – tomatoes, herbs and oil – and those southern versions adding cheese. This recipe makes a large, thick focaccia (it can only just be called a “flat bread”) filled with a variety of tasty, herby, melty, mouth-watering ingredients. Serve focaccia hot from the oven. Makes 1 thick, 25-cm (10-inch) bread.
I was recently spring cleaning in our office (well, autumn cleaning), and in a file in an unused cabinet I found a hand written, photocopied page with a recipe on it. I don't know how successful the recipe is, or even where it came from, but wanted to put it out here in case anyone can try it and tell us if it's any good. I'd also appreciate any suggestions for improvement from the bakers and cooks out there.
What do you do when you have bananas that have just slipped past their ripe phase and are now in the over-ripe phase? The answer for me is to make Banana Nut Bread. This bread is delicious and makes my house smell all warm and homey. Of course you could also make banana muffins which are equally delicious but just a little more trouble to make.
Matthi are pan-fried crackers that are not intended to be too crispy. They're great as snacks, for serving with a chutney, or as a side for almost any Indian meal since they're so versatile.
If they turn out too tough, you'll need to put a little more oil in the dough since they should be crispy at the edges and more bready in the middle. And if you put in too much water or kneed them too hard, they'll end up hard to chew.