I was at an Indian market the other day and came across Mathiya four, which according to the label is made from a combination of lentils and peas. It's a very fine white flour that after looking online, I understand is used to make a deep fried Indian bread. It sounded interesting but I have no idea how to use it other than trial and error. Has anyone used this for baking bread and if so, how'd it go? ~ Russ
Looks interesting. Handles much differently than wheat flour! here's a link:
http://www.youtube.com/watch?v=RfKU34F4WpA
Thanks Crider! That was interesting for sure.
It is also used for a variety of different Indian snacks and breads. Am traveling right now but will post some recipes after I get home.
Thanks Nim, I'll look forward to it. I think I'll try a little in my next pizza dough and see what happens.
-- Russ