I don't have a recipe for you, but the key to getting lots of holes in your bread, like a ciabatta, is to keep the dough VERY wet and sticky... Not quite like a batter, but also not something you could easily "knead" (if you were doing it by hand, which I know you're not) because it would be so sticky... Emily

I know this is a little late to respond, but I make Rotis all the time. I try to limit the amount of wheat I eat, and using flat breads makes that simpler. I always use whole wheat flour, I find King Arthur the best, because it is finely milled and it makes for a smoother dough. Rule of thumb 1/2 as much liquid as flour. So if I am using 1 cup of flour, I use 1/2 cup water (I often use a tablespoon of whey or even yogurt or kefir - adds a little more flavor to the roti) and salt usually between 1/2 & 1 tsp. The dough is always going to be a little different. If the dough is sticky, I add a little more flour, just enough to make sure it is not sticky. I roll it in a ball and coat it in olive oil then let it rest for at least 15 minutes but usually overnight. (Soaking the dough helps remove the phytic acid, making the nutrients more available. This also makes for a more flavorful roti, as it will sour a little.) I knead the dough briefly to mix in the oil, then roll into little balls, which I flatten and roll in flour until I roll them into disks about 6". The trick with rotis is to make sure your pan is in the right heat zone. Too cool, and the roti will just sit on the pan without puffing, too hot and the roti will burn. I normally use a medium hot...it will be different on every stove. Often my first roti wont puff. If it doesn't puff a little, it will be too dense and a little unpleasant to eat. I just remove it and raise the temp before adding the next roti. Once I have the right temp and the rotis puff before burning, I add the original roti back on. Usually within a few seconds it will puff. I use a spatula to press down on the areas that don't puff, to encourage them to puff. ( I only press down on the cooked side, so not until I have flipped the roti at least 1 time.) I think I generally get about a dozen rotis per cup of flour. I don't usually try seasoning them with anything until they are cooked, because I use them for everything. I have slathered with peanut butter, and sprinkled choco chips and covered with a second roti, back on the grill. I make grilled sandwiches with them, eat scrambled eggs in them, use them for tacos/burritos, heat them, and coat them with cinnamon and sugar, they make great quesadillas, and I even throw them back on the griddle on low heat/or in the oven until they get crispy, and use them for crackers.

There is a distinct difference between genetically engineered crops and natural hybrids and it would be well worth the efforts of those who are insulting those who are warning people that all frankenfoods are highly dangerous. There are German studies and even Monsanto's own studies which point a great problem with genetic modified foods. To not get too technical, but it has to do with the base amino acid structure the body does not recognize. I would suggest people notice how many people have the 'new diseases' of auto immune from lupus, MG, inflamed bowel, arthritis etc.... as examples that the body is having great difficulty with these grains and oils. Ask your vet or pet food dealer how many 'allergic' pets are showing up now to food. It is because of the hybrid corn some animals can not deal with it. Just because you eat something and you don't end up in the emergency ward does not mean that it is not going to affect your body sooner than later. Studies now indicate diabetes is from an inflamed pancreas. Once again not inflamation is the key disease and it links back to all of these genetically modified crops. For goodness sake people, I deal in agriculture and genetics. There are crops like Roundup corn, soybeans and canola oil where Monsanto has engineered a crop where you can spray Roundup, the same thing you put on your lawns and a herbicide which kills every plant, but it will not affect these crops. You are eating in mass now crops that a poison will not kill. Some of these genetic crops have trace genes of even animal DNA so as to make them more resiliant. That is not natural and if you ever ask the growing number of sick people they will tell you this is not funny as they are dying slow miserable deaths. My research hints that there is a symbiotic relationship between the amino acid hybrids, bacteria and a fungal infection. That is why so many skin diseases are manifesting including boils. If like in MG that a person's lining off their nerve cells is being eaten off so the nervous system shorts out to the fact if complete corn diets are feed cattle that it will burn them out and kill them, should perhaps convince the experts on here claiming all of this is nonsense. This is not about transfats. This is about a genetic engineered mutation that is being fed into the meat chain, the pets you have and you. Do a forensic test on your hair and it will not come back diverse. It will come back that you are corn due the huge amounts of it in all foods and if it is not corn, it is canola oil adding to the problem. I have watched a black lab and an irish setter dog develop arthritis, stumbling, seizures and bloody stools. When the diet was switched to a rice base or no corn, they both recovered and healed. People and their pets need to eat correctly and stop buying this stuff as once that happens, the corporations will loose money and won't push it onto consumers any more. Farmers are only using now what the market demands. Start demanding natural grains, natural beef, chicken, turkey and pork and vegetables not being fertilized in Mexico using human feces (that is where the spinach and jalepino/tomatoe problems came from is human sewage waste and not swine as people were lied to.) and please stop eating those tons of preservatives they have in everything. You don't have to be vegan as that is just as dangerous in the genetic plants they are pushing (get a clue if an insect won't eat it in the field perhaps you shouldn't eat it either.). As far as hunza, it is molasses bread and molasses is still good for you. It covers up the strong taste of buckwheat and if you ever ate millet flower you would cringe it is so bad. (Millet is very good boiled like oatmeal. It just is not a good flour as it is strong.) The link provided is a natural help site for people who are having problems and the modern 'cures' are only making them more ill. There are no side effects to good food except health. You can quote me on that. God bless. Here is a link that might be useful: Earth Clinic

Be sure you don't confuse the Hungarian "Hunza Bread" recipe with the "Hunza Diet Bread" recipe, which is the one attributed to the descendants of Alexander's army (apochryphal, probably). The Hungarian recipe is a yeast bread with raisins, the "real" Hunza recipe is unleavened and calls for whole-grain buckwheat or millet flour. I suspect that the key ingredient is the water. Called in some recipes "glacial milk," it means water very heavy with minerals (glaciers grind up rocks very finely and it makes the water milky in color). If you can find ionic liquid minerals at your health food store or through a natural supplement distributor, I would suggest substituting a portion of the water with the liquid minerals. That gives you the nutrition you need to reduce (at least in part) the hunger pangs that result from a lack of nutrients in most of our food. Haven't made the Hunza Diet Bread yet so I can't vouch for the results, but it looks reasonable. The recipe is posted in a message by "Jamers" and dated April 15, 2001, at the Recipe Exchange (hope the link works, I've not used this system before!) Here is a link that might be useful: Recipe Exchange