and a small scoop of wholewheat flour.
This time, I’m making the dough for a couple of namak-ajwain paranthas, (quick snack for Y1 and Y2) so I also add about a1/2 teaspoon each of salt and ajwain (carom) seeds.
(For making just plain atta, skip this and the next step.)
Stir to mix the dry ingredients a bit.
Add water, a little at a time –
Use the spoon to mix it in.
I tend to use a circular motion while turning the spoon around the bowl – a bit like a mixer (though not that fast!), and mash it well so that all the water is absorbed.
Keep adding more water, bit by bit.
And continue the process of stirring and mashing (it helps to have a “grip-able” bowl and spoon!) till all the final remaining dry atta gets mopped up in this way.
Almost done. When this gets kneaded it will be slightly stiff –
– so I add just a last little bit of water,
– that also ought to ‘clean up’ the last of the flour,
and also make the dough nice and pliable.
a final good mix (it will take a bit of effort now)
And, still using the spoon, roll it into a nice ball of dough.
And you can still keep hands off,
by scooping out a small ball (Loi) – just the size for the roti/parantha,
and dropping it into the flour
to coat it well, so that it doesnt’ stick when being rolled out.
Easy, wasn’t it? All ready to be rolled out into a roti.
The next step would be to graduate to actual kneading – which can even be done with the individual “loi” merely by rolling it into a sausage doubling it up and rolling it out a couple of times before making the ball. Here it is, below, looking a bit silkier after it’s thus kneaded, also ready to be rolled out into a roti.
Don’t forget to give out some bits to nearby children for the Very Important job of making wicks and other dough artwork.