I posted a few days ago about my Nepali bread fail. It turns out that while my Roti made an awful bread, it makes awesome super thin whole wheat crusts for personal pizzas.
Roti Pizza Crust
- 4 cups whole wheat flour, sifted
- 1 tablespoon melted butter
- 1/2 cup warm milk
- 1/2 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- In a large bowl, combine the flour, melted butter, salt and sugar.
- Make a well in the center and add warm water and milk, mixing it with the flour until a soft dough is formed.
- Dust kneading board with flour; place the dough on the board and knead for ten minutes or so.
- Cover with plastic wrap and let rest for an hour or so. (I’m not sure why we are letting the dough rest here, this is unleavened bread.)
- Divide the dough into 10 equal sized balls.
- Cover with plastic wrap.
- Heat a cast-iron skillet on medium-high heat.
- Flatten the dough balls into circles of your desired size and thickness. Ours looked were somewhere between pita and tortilla on the thickness scale. I flatted one as the one ahead of it cooked.
- Place one roti on the skillet, top-side down and cook for 30 seconds or so.
- Turn over and cook for another minute until small air pockets emerge.
- Turn it over once more and cook for another minute.
- With a lightly wet towel, press on the roti, forcing it to develop more air pockets.
- Cool finished Rotis on a cooling rack.
Makes 10 servings
Calories ~ 182, Fat ~ 2 g, Carbohydrates ~ 37 g, Protein ~ 7 g
Chris made awesome pizzas out of our Roti. He topped them with pizza sauce, crushed red pepper, and crumbled queso fresco. He baked them at 400 degrees, because he is an impatient pizza baker, until the cheese had melted nicely.
Sunday morning Chris surprised me with pink potted tulips and half of a Hershey’s Cookies and Cream chocolate bar. It was the perfect Valentine gift for a girl like me. Hopefully the tulips will last long enough for me to put the bulbs in the ground in the spring. I always hate getting cut flowers because it makes me really sad when they wilt. Hershey’s Cookies and Cream chocolate bars are just about my favorite candy. At about 200 calories per bar and full of white choclate-y goodness and bits of oreo-like cookie, they can’t be beat.
We did not do a very good job of making a grocery list this week. Combine that with a cooking failure, we cooked something for a pot-luck that was so bad that we didn’t even keep it for ourselves, and it was slim pickings at our house yesterday. After scouring the internet for some time, I adapted a Nepali soup recipe to the ingredients that we own and it turned out great, although nothing like the original recipe. We also made some Nepali bread to go with it, but I will write that off as another cooking fail.
Curry Infused Creamy Tomato-Lentil Soup
- Canned Tomatoes, 3.50 cup
- Lentils, dry, 140 gram(s)
- Milk, canned, evaporated, ~ 8 fl oz
- Ground Coriander, 3 tbsp
- Ground Cumin, 1 tbsp
- Tumeric, 1.5 tsp
- Onions, raw, 1 small
- Garlic, 1 tbsp
- Cayenne Pepper, 1 tbsp
- Basil, 1 tbsp
- Black Pepper, to taste
- Salt, to taste
- Parmesan Cheese (optional)
- Sriracha (optional)
- Wash lentils thoroughly. Place in a pot with 3 cups water and 0.5 tsp turmeric. Cook, partially covered, until very tender, about 30 minutes.
- Drain lentils.Combine lentils and 1 cup water in a deep pot. Add the tomatoes, cumin, ground coriander, cayenne, onion, garlic, salt, black pepper, and the remainder of the tumeric and bring to a boil.
- Lower heat and cook, partially covered, 10 minutes.
- Add lemon juice and evaporated milk and simmer for several minutes longer.
- Puree entire mixture in blender until smooth.
- Return to pot, simmer until thickened to desired consistency.
- Garnish with parmesan, basil, and Sriracha (optional).
Makes 4-6 servings
(Based on 6 servings) Calories ~ 157, Fat ~ 4.4 g, Carbs ~ 27 g, Protein ~ 11.6 g
This stuff was killer. We finished it all before I could even pack some up to save for lunch today. Even with his discriminating palate, Chris thought this was good enough to serve to other people!