The past has another feeling to it. Letemps longtemps…
This is probably the most beautiful post that I am about to write because there is nothing more beautiful than sacrifices in life. Mauritian Litti Bread , somewhat similar to Chapati Bread, is truly one of its kind. A kitchen story that unfolds so many other memories from the soul really. The soulful story of sacrifices and the beauty behind pain. Mauritius Island was a colonial Island before the Independence era. GrandPa and GrandMa would spend all their days in the sugar cane fields. Early morning till dusk really and even that it was difficult to make two ends meet.
Litti holds such a significant place in the heart of many which sadly enough our generations of now would not be much aware of. Back then Litti was the most looked forward bread of the day. For failing to make ends meet, and having to feed so many in one family. Litti helped to warm the hearts of many and filled one with hope and courage. I have been fortunate enough to see GrandMa and Mum making these a few times at home. To be able to scoop part of Litti in hands and tucking that into a Coriander chutney or simply lathering that big boy with butter was simply sheer pleasure.
Litti infact is a bread – almost like Chapati as mentioned above however savoury and quite thick in consistency. Only to keep you full all day long until the next meal of the day as if. Being a family of many before and also not having enough to provide, Litti was the most looked forward bread. People would bring to work or even have with tea during the day as part of snacking. They are so simple really to make with just a few ingredients at hand and cooked on ”tawa” at the lowest heat possible to ensure a softer dough after being cooked. A recipe none like other for Litti brings back those fragrances and sweet reminiscences of moments that can’t be put to words.
Mauritian Litti Bread / Litti
Makes 10 Littis
Preparation time : 1hr 30 mins
Cooking time : 30 mins
- 4 cups of all purpose white sifted flour or Bledor Chapati Flour (optional)
- 2 tbsp of vegetable oil
- 1 tsp of salt
- handful of spring onions
- handful of finely sliced onions
- 2-3 birds eye green chillies
- handful of coriander leaves (optional)
- handful of chopped finely chives (optional)
- 1 cup grated cheese (optional)
- 2 cups warm water
- 2 tbsp of vegetable oil
- In a large bowl, add the white sifted flour along with oil , salt and herbs mentioned above.
- Pour in warm water a little at a time and knead into a soft dough.
- Cover and leave to rest for 1 hour approx.
- Heat non stick pan / tawa on a very low heat.
- Divide dough into small balls of 10 ( approx.)
- Roll into flat disc shaped and place on tawa.
- Cook on both sides for 10 mins continuously.
- Remove and reserve by covering to make sure to keep it still warm for later.
- Serve with butter or any chutney of your choice.
Note: I used the Chapati Flour here instead of the all purpose white flour.
Keep the Litti bread tightly sealed in aluminium foil to be used again for atleast a week.
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