Hing Rolls
Ingredients
• 1 cups unsifted whole-wheat flour
• 3 cups unsifted all-purpose flour, plus more for dusting
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 tsp hing
• 1 tbsp chopped fresh rosemary herb
• 2 cups light buttermilk or plain yogurt
Preparation
1. In a large mixing bowl combine the flours, baking soda, baking powder, salt, hing and fresh rosemary. Stir everything up nicely and then add the yogurt or buttermilk. Do not stir the dough to much, just enough to incorporate all the ingredients nicely! The dough should be a little sticky.
2. Turn dough out onto a floured surface and dust your baking pan with flour.
3. Turn dough out onto a floured surface. Clean your hands, dry them thoroughly, and dust them with flour. Lightly dust the ball of dough with flour so that you can handle without getting your hands sticky. Lightly form the dough into a square shape. Pat it down to 2″-thick. With a serrated knife cut the dough into 4×1 inch rectangles. Break apart each piece being sure to use flour when ever it is to sticky to handle.
4. Roll each individual piece of dough into a a 12 inch snake. Then fold in half and twist the dough around one another, like a candy cane design. Do this to each of the pieces of dough and place on the floured baking sheet.
5. Now bake for 15 minutes on 450°F/230C. Drop the heat to 400°F/200C and bake an additional 15 to 20 minutes. Bread should appear finished and sound hollow when you knock on it.
6. Here is what they look like when you take them out of the oven.
7. Now you can spread a layer of ghee over each roll. I used a paper coffee filter to spread the ghee. You can also use a paper towel.
8. Now you are ready to Serve.
By Bhatin Christina
