11
Jan
2007
Ingredients:
- 500 g (1 lb 2 oz) plain flour
- 5 ml spoon (1 teasp.) baking powder
- 5 ml spoon (1 teasp.) salt
- 50 g (2 oz) margarine or ghee (optional)
- cold water to bind
- 250 ml (1/2 pt) oil or ghee
- little extra flour
| Method: |
| Sift flour, baking powder and salt into a bowl. Rub in margarine, if used, with fingertips until fat is in small flakes. Add enough cold water to make a fairly stiff, but not sticky, dough. Knead well until smooth, then cover bowl and leave to stand for 30 minutes. Knead dough again for 3-4 minutes, then divide into 8 equal balls. Roll out each ball on a lightly floured board into a circle, about 20 cm (8 in) diameter. Brush each circle all over with oil or ghee, then sprinkle lightly with flour. Fold each circle in half, then in half again. Cover and leave to stand for 10 minutes. Roll out each piece into a circle again. Brush with oil, then place on a heated griddle or tawah. Cook on both sides, brushing with oil again to prevent sticking, for about 2-3 minutes. Remove from heat and clap each roti with both hands until pliable again. Wrap in a towel or greaseproof paper until the other roti are cooked. Serve hot.Serves 8. |
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