Sprouted wheat Roti, my latest experiment with sprouted wheat berries (गेहूँ) an absolute powerhouse of nutrition!
These Delicious, Khasta Rotis are incredibly juicy n moist and fulfill all parameters of taste, fibre and nutrition. They are completely worth the extra effort you’ll put into making them!
Method:
Step 1: Soak n Sprout wheat berries (गेहूँ), process mentioned in the link below.
How to sprout wheat berries (गेहूँ)
Step 2: Grind 2 cups sprouted wheat berries (गेहूँ) with 3/4 cup water. You can also add a tbsp of flax seed to the mix if you like.
Till it resembles a thick porridge.
Mix this with about 1 1/4 cup whole wheat flour (atta) and some salt to taste,
to make a loose shaggy dough
Add a tsp of oil and knead well to make the dough a little smoother.
Let the dough rest for 15 minutes. Sprinkle another 1/4 cup dough…
and knead again to make a smooth non sticky ball of dough.
Now you can use this dough to make simple rotis…
Roll out a lemon size piece of dough into a thin even circle,
cook on Tawa/skillet and then,
puff on roti grill.
Apply some ghee…ready!
Or Spicy khasta Rotis…which is how we enjoyed them! 🙂
Roll out lemon size piece of dough into a circle. Apply a thin layer of ghee/olive oil. Sprinkle with ajwain and red chili pwdr and salt (add salt only if you didn’t add it while making the dough)
Roll the circle into a tight log and then the log into a tight disc. Flatten with the palm of your hand, roll into a flat slightly thicker roti. Cook on hot Tawa/skillet…
and then on roti grill.
Serve with a blob of butter, with your fav dal/Sabzi!