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Simple Breads and Cakes Recipes

Unleavened Bread (chapati/roti, etc.)

Ingredients
4 parts FBF (preferably wheat based; maize does not bind well and must be patted into shape rather than rolled)
2 parts warm water(enough to make dough)
4 tablespoons oil, melted butter or another type of fat
2 teaspoons salt

Method of preparation

  1. Mix ingredients together into a dough and allow it to sit for 15-20 minutes.
  2. Turn it onto a floured cloth or board and knead it thoroughly (unless kneaded well, with warm water, the dough will break easily).
  3. Form into small portions.
  4. Flatten portions by hand or roll with a rolling pin into round shapes.
  5. Bake on a hot dry griddle or fry in a skillet with oil or fat (if available).

Variations on preparation

  • Sweeten dough with sugar (for example, roti, prepared in Nepal, are mostly made with sugar added to the dough).
  • Add finely chopped green leafy vegetables or spices (red and green chillies, ginger, etc.) to the dough.
  • Cook in a tandoor (wood-fired cylindrical clay hearth, with a side hole near the bottom for air).
  • Instead of roasting, dough may be shallow fried or even deep fried.
  • Dough may also be steam cooked. To do this, boil water in an ordinary vessel with a white cloth fastened over the mouth of the vessel. Place the small, flattened pieces of dough on the cloth. Cover the vessel with another vessel. The pieces of dough will steam cook.

Local names of similar products
Ayap/Pam Pam
in Southern Sudan
Burr
in Ethiopia, Somalia
Drabeel
, Karapeech or Youkeh in Middle East/North Africa
Moofa
in Somalia, Mogadishu (made in tandoor)
Naan
in Bangladesh, India (made in tandoor), Pakistan
Paratha
in Afghanistan, Bangladesh, India, Pakistan (shallow fried with oil on both sides)
Poori
in Bangladesh, India, Pakistan (deep fried)
Roti
or Chapati in Afghanistan, Bangladesh, India, Nepal, Pakistan, Yemen
Savayat
in Somalia (shallow fried)

Suitable for all age groups over 1 year


Pancakes

Ingredients
1 part FBF (preferably wheat based)
1 teaspoon salt (optional)
Sufficient warm water to make a better

Method of preparation

  1. Mix FBF and salt. Add water (slowly, to prevent lump formation) to make a batter of flowing consistency.
  2. Leave in the sun for one hour or near the heat of the fireplace.
  3. Oil skillet and place on the fire.
  4. Pour flour mixture (batter) onto hot skillet, spreading it thinly and evenly.
  5. When pancake begins to cook, loosen the edges from skillet.
  6. Turn pancake and brown other side.

Variations on preparation

  • Add sugar to the batter.
  • Add chopped leafy vegetables to the batter.
  • After pouring the batter onto the skillet, cover the skillet with a lid to allow steaming and cook the pancake on one side at a time.

Local names
Enjira in Ethiopia
Kamja Jijim
in the Democratic People’s Republic of Korea (includes grated potato and 1/2 part sugar)
Kisera
in the Sudan
Koguma Jijim
in the Democratic People’s Republic of Korea (batter of maize-based FBF includes boiled sweet potato and 1 part wheat flour)
Lahoh
in Somalia
Uttapam
or pooda in India

Suitable for all age groups over 1 year


Tortilla

Ingredients
4 parts FBF (preferably maize based)
1
1/2 parts water
1/2 tablespoon oil
2 teaspoons salt

Method of preparation

  1. Mix ingredients together into a dough.
  2. Divide the dough into 20-30-g pieces.
  3. Allow the pieces to sit for 10-15 minutes.
  4. Roll and press pieces into disks of 12-15 cm in diameter. Thickness of disks may vary from 0.2 to 0.5 cm.
  5. Bake on a hot griddle or dry plate.
  6. When tortilla puffs up, turn it and bake for 15-20 minutes.

Suitable for all age groups over 1 year


Source: World Food Programme

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