Recepie for making ferment for making doli ki roti a type of multani poori?

Question

The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by flattening on hand and and deep fried. This is a traditional recipie which is generally not very easy to make so very few people know it and do not want to share it with others. The right proportion of the spices, time for which the ingredients should be boiled in water and the quantity of water are important. Also, are there any precautions to be followed while the ferment is resting to raise and mature. Any other precautions? There are a lot of superstitions attached to this preparation.

Answer 1

From what I have heard it is a simple sponge were the atta flour is mixed with a bit sugar, salt, yeast and warm water and allowed to ferment quietly for 12 hours or overnight, soaking the seed and other ingredients is a good idea as the soften up, and boiling water would be best to make them as soft and chewable as possible.

I know of only a few Indian restaurant that will even attempt it as you said the dough unlike regular Roti, naan and puri is tricky, when you go to make it adding more flour and a bit of melted ghee will help a bit of yougart in water make them more fluffy when fried, good oil and not to hot 160-180 d C, to puff and cook but not brown so quickly they are still doughy in the middle.

I hope they work out for you, I am not a superstious person just a former chef and having worked all over learn a few trick over the years, and eat out at one of many Indian, Sri Lankan and Bangaladeshi restuarant here in Toronto Canada.

Answer 2

Basic Dough with Pate Fermentee Recipe

  

Pate Fermentee just means "old dough". "Old dough?", you say. Well, this old dough is basically a starter that is made the day before, and cuts down on the time you eventually spend in the kitchen. Nothing wrong with that. It also makes the bread last longer, gives it a slightly acidic and subtly complex flavor, and helps the inside of the bread form tiny irregular holes that are a sign of great artisanal bread (called "crumb" in baker-speak). If you can, try weighing out the ingredients, instead of using measuring cups and spoons?it's much more accurate. Use this dough to make Scali, an Italian sesame seed-crusted bread, or Gorgonzola and Walnut Fougasse?or both.

1 recipe refrigerated Pate Fermentee (1 3/4 pounds), recipe follows

1 1/2 cups minus 1 tablespoon 80 degree F. water (.71 pound)

3 1/2 cups unbleached, unbromated all-purpose flour (1 pound)

1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams)

2 1/4 teaspoons kosher salt (9 grams)

Special equipment: An instant-read thermometer and an electronic or balance scale

In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water.

In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes. Allow dough to rest for 10 minutes.

Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's temperature. It should be at 78 degrees F.

Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as "punching down.")

Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.)

Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to degas it.

Pate Fermentee:

3 1/2 cups unbleached, unbromated all-purpose flour (1 pound)

2 1/4 teaspoons kosher salt (9 grams)

1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams)

1 1/4 cups plus 1 tablespoon 63 degree F. water (.67 pound)

In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 1 hour. Take the dough's temperature. It should be at 75 degrees F.

Refrigerate the dough at least 10 hours and up to 36 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough.