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Title : Dashmi / Poli with milk / Flatbread with milk
link : Dashmi / Poli with milk / Flatbread with milk

Dashmi / Poli with milk / Flatbread with milk

Dashmi is a variation of the everyday poli or bhakri. The dough is mixed with milk instead of water. The resultant bread is super soft and tastes great.

I made this as a special treat when my daughter was visiting from college. If you make bhakri instead of poli, you can do the same with the bhakri flour. Just mix the dough using milk instead of water.

The real challenge here is to roll out perfect circles of dough after you have folded it into a triangular shape. It takes practice and the initial trials can resemble shapes of countries on the map. But if you stick to it you will get a hang of how to roll out perfect circles.

You will need (15 dashmi)
3 cups whole wheat flour
1 1/2 cups warm milk (approximately)
1 tbsp. oil

Place the wheat flour in a bowl. Using milk as needed bind the flour into a soft dough. Add a little milk at a time, you may not need all the milk. When done pour a teaspoon of the oil over the palm of you hand and knead the dough for a minute. Keep aside for 15-20 minutes.

Heat a flat griddle pan on medium heat, I use Lodge cast iron pan. While the pan heats up prepare the work surface. You will need a flat surface to roll the dough and a rolling pin. Keep a little wheat flour handy to sprinkle around the surface when the dough is rolled. In a bowl place the remaining oil and place it on the work surface. Divide the dough in lemon sized portions.

Work with one portion at a time. Roll the ball of dough in the flour, tap out the excess and place the ball on the rolling surface. Roll out to a little bigger than the palm of you hand.

Dunk the tips of your finger in the bowl of oil and apply it to half of the rolled dough. Fold the other half over it making a half moon. Apply the remaining oil from your fingers to what is now the top and fold one more time to give you a triangular shape. Roll this in flour, tap the excess and place it on the rolling surface.

The challenge is to convert this to a circle. Roll out the dough to a thin 1/4 inch thick disc shaping it as close to a circle as you can. Place this one the hot griddle. While you work on rolling the next portion of dough keep an eye on the one placed in the pan. As soon as you see it puffing up turn it over.

Let it cook on the second side. Turn over again. You can use a spatula to plug any steam that is trying to escape allowing the bread to puff up and cook completely making sure it does not burn.

Take it off the heat and continue to work through all the portions of dough.

Enjoy as part of you meal with a side of vegetable!


Note:
* the presence of milk makes it want to burn quickly. Make sure you turn it over or take it off the heat before it burns
* Adjust the heat under the pan such that it take about half a minute for the bread to cook on each side. Lower or turn up heat as needed. Once you get to the optimum you can leave the setting unchanged.

This is my entry for week two, day two of BM #64 for the theme 3 ingredient recipe. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64.

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