Breads and Doughs

These recipes are for different doughs and their products, including breads, pastas, pie crusts, and wrappers and skins for dumplings and the like.

A Stack of freshly cooked Roti
A Stack of freshly cooked Roti

A Simple Roti Recipe

There are many different types of flatbread in Indian cuisine. Those known as ‘Chapati’ and ‘Paratha’ are probably the most widely recognized by westerners, but both of these, along with a host of others, can be collectively grouped under the umbrella term ‘Roti’.

Roti can be exceeding simple, consisting of nothing more than rolled out rounds of a flour and water dough, or they may incorporate oil, salt, or other seasonings, and require more complex rolling and folding techniques. Today’s Simple Roti Recipe does use salt, oil and some additional optional seasoning, but the actual method for preparing the bread is exceedingly easy.


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Dough being rolled for dumplings
Dough being rolled for dumplings

The Basic Dumpling Wrapper Dough we are making here is of the unleavened, wheat flour variety. It is probably the most common dumpling wrapper dough all around the world, especially among home cooks. You will find it in such diverse types as Chinese Jaozi, Xiaolongbao, and Wontons, as well as the Korean Mandu, Japanese Gyoza, and the internationally ever-popular ‘Pot-Stickers’. The ingredient list is very short, as you will see, and virtually anyone can learn how to make a versatile dough with this extremely simple little recipe.


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