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In Indian cuisine, tikkad roti is a beloved flatbread that is particularly famous in the northern states like Rajasthan and Haryana. Because it is created with wheat flour that has been roughly ground, this rustic bread has a unique texture and earthy flavour. Tikkad roti, which is thicker than standard chapatis or rotis, is usually cooked over a hot pan or open flame and is ideal for mopping up flavourful gravies and curries. Tikkad roti preparation is a generation-to-generation art form. These delicious bread treats, which are traditionally baked by hand, are frequently the primary focus of big family dinners, emphasising the communal nature of Indian dining. Tikkad roti complements well with most meals and can be served with a variety of dishes: lentils, vegetables or yoghurt.
Origin of The Dish
The origins of tikkad roti, also called tikkar or tikora in some places, can be found in North India's rural culinary customs. This bread emerged as a good response for most farming families looking for a thick and long-lasting food after long days at the farm. It is thought that the word "Tikkad" originates from the Hindi word "tikka," which means "piece" or "bit," maybe referring to the bread's substantial and thick texture. Tikkad roti was created to be heartier and more gratifying than the thinner, more delicate rotis that are typically found in urban places. It was meant to provide hard-working people with energy for the day. This bread was appropriately integrated into the culture food that people of this area practice, as it was commonly baked for any occasion, including festivities.
Image Credit: Freepik
Ingredients
Tikkad roti's simplicity is what gives it its beauty. Flour made from whole wheat is the main ingredient. For extra taste and digestive advantages, this is typically mixed with a tiny bit of salt, finely chopped coriander, and occasionally a pinch of ajwain. If you want to add more flavour, think about including some finely chopped greens or ginger or garlic into your dough to give the classic dish a unique spin. Tikkad roti is distinct from other Indian flatbreads due to its special form and cooking technique. The dough is patted and formed by hand into a thick, round shape instead of being thinly rolled out. Hand-shaping such breads gives the tikkad roti a rustic look and feels uneven, which actually enhances the image of the dish.
Preparation of Dough
Take a mixing bowl and add the whole wheat flour and salt to begin preparing the tikkad roti. Mix the dry ingredients completely. Knead the flour mixture while you gradually add water, little by little. After combining the ingredients, knead the dough for five to seven minutes, or until it gets elastic and smooth. The dough should rest for at least thirty minutes after being covered with a moist towel or plastic wrap. Resting is important especially in this instance—because it allows gluten to form and because the flattened and puffy tikkad roti needs uniform cooking.
Rolling Of The Roti
Once the dough has rested, divide it into golf-ball-sized equal portions. To stop the dough from sticking, lightly oil the rolling pin and the work surface. Roll out one ball of dough, slightly flatten it with your fingers, and start to form it into a thick circle. Since the tikkad roti's thickness is what distinguishes it from other flatbread varieties, try to make it around half an inch thick. For an even more flavourful blend, you can insert herbs or spices in between the layers of rolled dough.
Cooking Process
Over medium-high heat, preheat tawa. When the skillet is heated, carefully place a rolled roti on it. Bake it for about one minute, or until you begin to notice bubbles developing on top. With a spatula, turn the roti over and cook for a further minute on the other side. You might want to hold the tikkad roti over an open flame for a few seconds so that it puffs up and becomes ideally done. Though optional, this step will give your roti the delicious char and texture that they are known for. When cooked to your preference, take it off the pan and give it a quick coat of oil or ghee before serving.
Serving and Garnishing
This is a very adaptable bread that goes well with many Indian cuisines. Serve it with spicy vegetable sabzi, rich curries, or lentil dals. The flavours can be enhanced even further and given a lovely richness by topping with a dab of butter or ghee. For a complete supper, consider complementing the tikkad roti with a side of yoghurt or raita for a refreshing touch. For a lighter dinner or snack, you can also eat it simply with pickles or green chutney.
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You can easily make this popular flatbread at home by following these easy steps. So grab your stuff, get your hands working, and relish creating your own tikkad roti!
