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Baking flatbreads in an OTG is not different from the usual ones, like white, brown, and focaccia breads. The appliance can transform into a tandoor and help you prepare naan, baati, bhakri, and more without sweating profusely while making them, which is a case when you work near a traditional oven or gas stove. Usha’s OTG is a high-end appliance that allows you to grill, bake, and keep the dish warm until you are ready to serve it, all with the simple rotation of dials. It has an illuminated chamber to help you monitor the cooking process, allowing you to interrupt to prevent over- or undercooking. Below is a list of Indian breads that you can easily bake in it and reduce spending time in the kitchen during the festive season.
Bakarkhani, Kashmiri Bread
In Kashmir, bakarkhani is prepared and cherished with a hot cup of tea. It is mildly sweet and has a biscuit-like texture, making it ideal for tea-time indulgence in the morning or evening. If you bake it in the OTG, it will rise and crisp up beautifully, but make sure it does not lose its moisture and turn out chewy or hard to bite. Locals have it with kahwa or noon chai, but you can also pair it with masala or ginger tea.
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Kulcha, Amritsari Bread
Amritsari kulcha is everyone’s favourite for its flaky and soft texture. It is spongy and complements tangy and spicy chhole served with it. The iconic dish chhole kulcha can now be replicated in your house with minimal effort. While baking this bread in the OTG, make sure to brush it nicely with butter or oil to keep the moisture intact and prevent it from turning crispy. Knead the dough well and allow it to rest in a pool of oil so it turns out elastic, resulting in soft kulchas.
Also Read: A South Indian Mumbaikar's Diary
Naan, North India
In North India, naan is prepared in a tandoor and served with dal makhani, paneer curry, chicken curry, mutton curry, and whatnot. It graces the spreads in restaurants and weddings. But if you don’t have a traditional oven, use Usha’s OTG. It will prepare soft, but slightly crispy naan in a few minutes. Brush the naan with butter to ensure it turns out soft and fluffy. Flip it in between to cook both sides and take it out when the top starts to develop golden brown spots.
Khoba Roti And Baati, Rajasthan
In Rajasthan, people make baati and khoba roti. While baati is stuffed, khoba roti is a thick flatbread flaunting a slightly chewy texture. Create the pinch pattern in khoba roti before sliding it into the OTG, and remove it when the edges are toasty. With baati, you can add 5-6 simultaneously, depending on the size of the appliance, but avoid crowding it to ensure uniform cooking. The moment baati is done, drop it in melted ghee and serve hot.
Appam And Malabar Parotta, Kerala
In Kerala and other regions of South India, people relish appam, made with rice flour, and Malabar parotta, made with all-purpose flour. While appam is traditionally made in a curved pan to achieve the desired shape, use ramekins when you are baking it in the OTG. Brush it with water to keep it soft and moist. Grease the Malabar parotta with butter or oil and flip in between to cook both sides until they are light brown.
