Uttarakhand Pahadi Biscuit Roti Twice Baked Crispy Travel Bread

Method

1. 1

   Knead wheat flour, salt and ghee with water into a very firm, stiff dough — much firmer than regular chapati dough.

2. 2

   The firmness is essential for the bread to hold its shape through double baking. Cover and rest 20 minutes.

3. 3

   Divide into 8 balls. Roll each into a fairly thick circle — about 5 to 6 mm thickness, 14 cm wide.

4. 4

   Noticeably thicker than chapati.

5. 5

   Heat a dry tawa on medium with no oil. Cook each roti on the dry tawa for 3 to 4 minutes per side until fully cooked through but only lightly coloured — not charred. This is the first bake.

6. 6

   Once all rotis are first-baked, place them back on a very low tawa or in an oven at 150°C.

7. 7

   Bake slowly for 20 to 25 minutes turning every 5 minutes until completely dry, hard and crispy all the way through.

8. 8

   They should feel like crackers and snap cleanly when bent.

9. 9

   Cool completely before storing. Store in an airtight container for 2 to 3 weeks.

10. 10

    To eat: break into pieces and eat with ghee and tea, or soften briefly in warm dal or soup before eating.