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Cumin Flavoured Whole Wheat And Barley Flour Rolls

Whole wheat and all purpose flours are probably the most commonly used flours when it comes to baking. In my native south Indian community (and most of the meals I cook are this style), we traditionally use very little of either in our cooking. Rice flour (arishi podi) and chickpea flour (kadala pod
Course breads
Cuisine global vegetarian
Servings 6 number


  • 1 cup whole wheat flour
  • 3/4 cup barley flour
  • 1/2 cup all purpose flour
  • 1 3/4 tsps yeast dry active
  • 1 tbsp milk powder
  • 1 tbsp honey
  • 1 tsp salt
  • 1 1/2 tsps cumin seeds


  • Mix the honey and yeast in 3/4 a cup of warm water till the yeast dissolves. Allow it to prove (about 10 minutes or so)
  • Put all the other ingredients in a bowl (or food processor) and mix well. Add the yeast mixture and enough water and knead (or process) to make a soft dough that is very soft but not sticky. Shape the dough into a ball and place in a greased bowl, rolling the dough ball to cover it with a film of oil. Cover and allow the dough to rise till double.
  • Gently deflate the dough and divide into 6 portions. Shape into rolls, place on a greased baking sheet and cover them, allowing them to rise a little (about 20 minutes). Brush them with milk and bake at 190C for 25 to 30 minutes till they're brown. Cool on a rack.
  • These rolls make a nice snack when filled with thin slices of tomatoes, cucumber and cheese. They also go very well with soup, especially creamy vegetable or lentil soups.