Orders placed during the holidays will be shipped from 31/01/2026
Orders placed during the holidays will be shipped from 31/01/2026
This bread exists all over the world, under different names. It is called Roti bread or Bhakri in India. Its primordial function was to act as a fork when crockery was not made of stainless steel and conveyed metallic flavours or even did not yet exist.
It is a great dough to make when you have forgotten to go to the bakery. Or you want to have a quick dinner and there are no more wraps in the freezer.
In the Jewish tradition it is without yeast, but also without salt and oil. The one presented here for you is a tastier, softer version with salt and oil.
This flour is more elastic and a little less refined than “00”. It is easier to roll out. A type 1 flour is also good, as it has more bran and germ inside. I have used the “0-type” of Molino Rossetto;
Mix flour and water with a fork on a work surface. Using a scraper, shape the dough and add the salt and oil.
Divide the dough into three balls.
Leave to rest, covered, for about 20 minutes. This rest is not essential but strongly recommended. Rolling out the dough immediately will make it nervous. It will then roll back and you will have more difficulty rolling it out.
Roll out 3 discs, similar to wraps but thinner, with a rolling pin. It may help to lightly dust with a little flour. They should be almost transparent.
Preheat the greased Ghisanativa grill pan on a high heat.
When it is red-hot, cook the discs of dough for 20 to 30 seconds on each side after shaking them well before putting them in the pan, otherwise, the flour used to roll out the bread will burn.
The unleavened bread will tend to form natural air bubbles. They should be smoothed out brutally with the help of a heat-resistant spatula or tea towel, with the same movement as if you were squashing a mosquito.
This bread will keep for 2-3 days in a perfectly dry tin box. It can be reheated to become soft again at low temperatures. If desired, with a few drops of water sprinkled on top. After about 30 minutes from baking it tends to become stodgy and should be reheated, don’t forget!
“Bellunese doc, omnivorous and publicist journalist with a passion for food and wine. She graduated in Communication Sciences and then did a 10 kg master’s degree at Gambero Rosso, kilos she lost with a healthy diet and lots of walking in the mountains. The recipes she shares with us revisit traditional Italian cuisine and are repeatable even for those who are not PRO cooks.”
