There are very few aromas that stir my appetite as the smell of bread being freshly baked on a griddle does. Fewer still invoke longing and memories of a life gone by.
My earliest memories of Roti / Paratha are those of waking up to the aromas of chai boiling away and the freshly baked roti’s being slathered with Amul butter. Mom never made the breads in advance. She always ensured we get fresh off the griddle paratha or roti to enjoy for our breakfast.
I can still see her in my minds eye, rolling the bread and baking it on an iron griddle. And then serving it with a dollop of butter and a dryish egg/ meat/ vegetable breakfast bhaji.
My other experiences of griddle breads are from my Mother in Law. If I was in awe of my mother’s speed at making the griddle breads, I was totally floored with my MIL’s skills. Especially when I observed my MIL making super soft, perfect circle, always puffed to perfection ( it is a good thing for a roti to be puffed), paper thin rotis. And she is the one who got me hooked to Satpadi – Spiced Griddle Bread.
It is my go to bread when I have to make a quick snack for my teen. It’s filled with aromatic spices, tickling pickle, and has the goodness of whole wheat and ghee. It is also a bread that travels well for a picnic in the mountains or a road trip.
Satpadi – Spiced Griddle Bread does require the exact spice mix to make. Most Indian Groceries will have the two main spice mixes used in it.
The first one is the “ Sambhaar” – a mix of fenugreek seeds, mustard seeds, red chillies and other spices. The second one is the “ Jiralu” – a combination of Black Salt, Cumin, Chilly, Salt, Turmeric, Dry Mango, Dry Ginger, Black Pepper, Cinamon, Clove, Asafoetida etc.
These spices are what give the Satpadi it’s spiced kick.
I am hosting the #Breadbaker’s this month and I chose griddle breads as the theme. I feel griddle breads are versatile, interesting and should be talked about more. I am glad my bread-baking friends felt the same way and came up with a variety of griddle breads for you all. Check their breads after the recipe section.
Here is a step by step process of making the Satpadi – Spiced Griddle bread :-
Satpadi – Spiced Griddle Bread
- 2 cup Aata Stone ground (fine whole wheat flour)
- 2 tsp cooking oil
- 1/2 tsp salt
- 1 cup Water
- 2 Tbs Coriander powder
- 1 tsp Cumin powder
- 2 Tbs Sambhaar
- 2 Tbs Jiralu
- 3 Tbs Chopped Cilantro
- 2- 3 Tbs Spice and oil from a mango pickle jar.
- Ghee to brush on the baked bread.
Make the dough
Mix the oil and salt into the aata.
Add the water gradually and mix to make a soft pliable dough. You may need 3/4 C to 1 1/8th C water depending on the age of the flour and humidity. So add water gradually.
Let the dough rest for a few minutes
Make the Satpadi Masala
While the dough is resting, make the spice mix
Add the coriander powder, cumin powder, Sambhaar, cilantro and jiralu to the mango spice and oil mix.
Stir to combine well.
Make the Satpadi
Heat a non stick griddle / cast iron griddle and keep it on medium heat.
Divide the dough into 7- 8 equal parts and roll each one into a ball.
Working with one dough ball at a time, dip the dough ball in some flour and roll out into a thin circle with a rolling pin.
Brush on about 2 tsp of Satpadi Masala mix on the rolled out circle.
Starting from one end of the circle, start rolling in towards the other - like a swiss roll.
Take one end of the roll and place back it on the counter. Now wrap the rest of the dough rope around this end to form a coil. Once you reach the end of the dough rope, place the end under the coil and press down with your palm.
Roll this coil out into a 6 in circle .
Bake on the griddle for about 1-2 minutes on each side and then brush with ghee - one side at a time and cook again for about 30 seconds on each side.
Serve with chai and raita.
- Amaranth (Rajgira) Paratha from Herbivore Cucina
- Cheese and Potato Gözleme from Cook’s Hideout
- Corn Pancakes from Magnolia Days
- Cornmeal Griddle Cakes from Noshing With The Nolands
- English Muffins from La cocina de Aisha
- Fruity Hemp Seed Pancakes from Cindy’s Recipes and Writings
- Griddle Scones from Hostess At Heart
- Homemade Corn Tortillas from Kylee Cooks
- Lachha Paratha – Indian Layered Flatbread from Sara’s Tasty Buds
- Masala Poli – Spicy Potato Masala Stuffed Poli from I Camp in my Kitchen
- Masala Roti from Sneha’s Recipe
- Paneer Kulchas – Griddle Fried Cottage Cheese Flatbread from Sizzling Tastebuds
- Paruppu Poorana Poli from Gayathri’s Cook Spot
- Peanut Butter and Apple Griddle Cakes from A Day in the Life on the Farm
- Phool Makhana Parathas (Puffed Lotus Seeds Parathas) from Seduce Your Tastebuds
- Saffron Unleavened Bread from Kidsandchic
- Satpadi – Spiced Griddle Bread from Spiceroots
- Scallion Pancakes from A Shaggy Dough Story
- Sourdough English Muffins from Karen’s Kitchen Stories
- Spicy Loli – Breakfast Flatbread from Food Lust People Love
- Spinach and Feta Gözleme from Spill the Spices
- Stacked Apple Arepas from The Schizo Chef
- Staffordshire Oatcakes with a Bacon & Cheese Filling from Ruchik Randhap
- Stove-Top Muffins (Diphaphata) from Wholistic Woman
- Swedish Polar Bread from G’Gina’s Kitchenette
- Vitumbua (Coconut Rice Pancake Balls) from Mayuri’s Jikoni
- Welsh Cakes from Passion Kneaded
- Yeast Raised Chocolate Chocolate Chip Pancakes from Pastry Chef Online
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.