Black Wheat Flour is a biofortified Non-GMO product that is rich in anthocyanins, a kind of antioxidant that has anti-inflammatory properties. ... Black and Purple Wheat are rich in Anthocyanins have higher dietary fibers and at least 15% less carbohydrates than conventional wheat.... courtesy Google.
Black wheat is nutrient rich. It contains antioxidants, B vitamins, folic acid, selenium, magnesium, manganese, zinc, calcium, iron, copper, potassium, fibre and amino acids.
Black Wheat is being touted as the next healthy grain . Couldn't resist experimeting with it.
The other day I made rotis(Indian flat bread) with it. It was very easy to roll them . The rotis turned out soft and tasty.
After trying my hand at Black Wheat Cookies, here is another experiment.
The flat bread turned out to be soft and spongy. It's texture didn't change at all even after three days in the fridge. The achar masala(indian pickle paste) complemented the nutty taste of the flour. Sweetness from green peas and corn kernels beautifully balanced the spiciness of the Achar Masala.
You can always use another flour instead of blackwheat flour.
It's very easy to make. Do give it a try. The bread is quite fragile so handle with care.
Other flat breads in the blog are:
Black Wheat Flour 1 cup
Jowar Flour 1/4 cup
Flaxseed Meal 1 tbsp
Water 3/4 cup approximately
Salt 1/2 tsp
Yeast 1/4 tsp
Jaggery Powder 1 tsp
Oil 2 tsp
Achari Masala 2 tbsp
Frozen Corn 1/4 cup
Frozen Peas 1/4 cup.
Onion 1/3 cup finely chopped
Garlic 1 fat clove finely chopped
Olives 10 quarterd
Salt 1/4 tsp
Mix in both the flours and flaxseed meal.
Add water slowly and mix till you get a soft dough.
You may not need all the water.
Let the dough rest for 30 minutes.
Sprinkle salt and jaggery powder over the dough.
Pinch to mix well.
Now sprinkle yeast and oil
Knead the dough for a couple of minutes , so that yeast mixes in properly.
At this time if the dough feels stiff, add water 1 tbsp at a time.
Grease a bowl. Keep the dough in it.
Flip the dough once so that it is coated will oil, all over
Cover the bowl and let it rest till it doubles in size.
Meanwhile thaw the frozen peas and corn.
Squeeze to remove excess water.
Take a parchment sheet or silicon mat.
Dust it generously with flour.
Once the dough has doubled in size, tip it on the prepared parchment paper or silicon mat.
Pat it lightly to release gas.
Now with the help of a rolling pin roll it into a thin sheet . Not very thin though.
Brush it with oil , very carefully lift the parchment paper and keep it on a baking sheet, and cover with plastic wrap.
Leave it for 30-40 minutes.
Meanwhile, preheat your oven to 190 degrees Celsius.
After 30-40 minutes, the bread may not appear to be double size but will look puffy.
Very gently spread the Achari Masala all over.
Now sprinkle all the toppings.
Press lightly with your fingers.
Sprinkle 1/4 tsp salt all over.
Bake in the preheated oven at 190 for 12-15 minutes.
The edges will appear to be slightly brown and the bread will loosen itself from parchment paper.
If you have a bread thermometer, insert it and check, it should read 190-200 degrees Fahrenheit.
Remove the baking sheet on to a cooling rack.
After a few minutes very gently and carefully remove the bread to another cooling rack.
Let it cool for atleast 30 minutes before you cut it.
the bread is very fragile, so it make break while you are removing it to the cooling rack, so do it carefully.
In a warm kitchen like mine the second proofing was done in 40 minutes. In a colder kitchen it may take longer.
Touch the bread lightly , it should feel puffy. Then it's ready to go.