Monday, 24 June 2013

GAKAR / INDIAN BREAD / गाकर


GAKAR / INDIAN BREAD / गाकर 

INGREDIENTS

Gavhache peeth (wheat flour)
½  big cup
Rawa (semolina)
½  big cup
Owa / ajwain (carom seeds ) pounded
½ tsp
Salt
To taste
Oil
3 – 4 tbsp
Water
As req.


METHOD:-

1.       Mix together wheat flour, rawa, ajwain , salt and oil and make a semi hard dough with water.

2.       Cover with a moist cloth and keep it to rest for approximately 2 - 3 hours.

3.       Now knead it for some time with moist hands till the time the dough does not stop tearing when you try to roll it.

4.       You can make around 6 balls of this dough.

5.       Pat the dough ball between the palms and then roll it with a rolling pin till it has around a 1 ½ finger diameter. Do not apply dry flour while rolling.

6.       Put it on a hot griddle. When it easily slides from the griddle turn it over. Lightly press down the gakar well to get evenly cooked and coloured on the lower side. When the lower side starts showing pinkish spots turn it over on an open flame. You can also turn it over on the pan but make sure you lightly press on this side as well. It should puff up like a balloon. Remove immediately and smear it with ghee. Serve hot with any vegetable.