Updated: Sep 7
The Elimination Diet is still rolling on and as lunchtime is soup time (for Mrs Idle Pants that is - there are of course many things you could have instead), who can enjoy soup without bread to dip in?
I have gone over three weeks without bread - gasp! and I thought it was about time I looked for something I could make.
Chapatti is my favourite bread when at an Indian restaurant but they are made with wholemeal flour, which is still prohibited at this stage of the diet.
Chapati, also known as roti, safati, shabaati, phulka and roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean.
BUT my friend Mr Google, or Dr Google as I sometimes call him, found me a recipe which used rice flour instead. Rice flour is made simply by finely milling rice, rice is gluten-free so bingo! Time to hit the kitchen.
The ingredient list had just the right amount of items on it to make it an attractive proposition:
1 cup rice flour
1 cup boiling water
1 tsp salt
Basically put the flour in a bowl, put in the salt and mix around, put in the boiling water, stir around a bit and that is that. You are left with a blob of white stuff that does not look very promising but once you get a little oil on your hands and give it a massage er a knead, it starts to resemble something a bit more familiar.
After kneading for a bit it comes together and you can form it into an even sausagey shape, which you then divide into six - or less if you want larger breads obvs.
Roll your slices into balls:-
Put a ball between two pieces of parchment paper and roll out as thinly as you can, I skipped that bit and it stuck all over the worktop.....take heed!!
Heat a non-stick pan, no oil used, and pop in your flattened creation.
Allow to cook for a few moments and check the underside for brown spots, when they appear, flip it over. Traditional Roti are then pressed around the outside in the pan and the centre fills with air and puffs up - these were a bit thin and tiny for that.
Then voila - bread for dunking in your soup, or for picking up curry (later this evening) or for anything else really. They are not really flavoursome but they do fit the bill nicely.
Leek and potato soup?
sprinkle of herbs
into the soup machine - bosh! Cannellini beans added for protein.
more later xx