ANGAAKDI

Ma: This almost flat bread looks exotic and ethnic at the same time. You can serve it with daal or with accompaniments and make a great meal. The best part: Prepare it a day before the party and simply shove it in the oven during the party.

Beti: It may seem a bit compicated to begin with but the only challenge is the part when you pinch the bread and figure out the right temperature for the same.

ANGAAKDI

INGREDIENTS:

• 1 lb whole wheat flour(aata)
• 1tbsp besan (gram flour)
  
• 1 cup ghee
• 1 tsp salt

METHOD:

1. Mix aata ,besan and salt.
2. Rub in 1/2cup of ghee
3. Add enough water to make stiff dough.
4. Divide into small portions and roll into balls.
5. Roll out rounds with rolling pin (approx. 1 mm thick, around 4" in diam)
6. Heat on preheated hot tawa (try using iron ka tawa if you can)
   
7. When it is very lightly heated (very light brown) flip it over and heat till it is fairly well done on this side
8. Remove from heat and pinch with thumb and forefinger on lightly baked side while it is still hot (Please be careful not to burn the fingers)
9. Preheat oven/grill/tandoor to 250 degree Fahrenheit/medium heat
10. Bake till they become nicely brown
    
11. Remove dip in gently heated ghee and serve with panchratni daal (recipe coming up soon)