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OUT OF MANY ONE DISH |

III

MONDAY, JULY 30, 2018

INDIAN ROTI

INGREDIENTS

240g cake flour

A pinch of salt

3

/

4

cup water

150 g butter, chilled

Vegetable oil, for frying

METHOD

1. Place the flour, salt and water in a bowl and mix using

a wooden spoon, then knead to form a soft dough. If the

dough feels too dry, add a little more water. If it feels too

wet, add a little more flour.

2. Divide the dough into 8 equal portions. Spray a clean

work surface with nonstick cooking spray, then roll out one

of the portions of dough into a 20cm disc. Using the tip of a

knife, break off a small bit of butter and stud the dough

with about 15 pieces of butter.

3. Roll the butter-studded roti into a sausage shape (again

using oil or a non-stick spray).

4. Roll the roti to form a shell-like shape. Repeat with the

remaining dough and place in an airtight container.

5. Chill for 1

1

/

2

hours, then roll out the discs of dough

once more.

6. Brush a pan with a little vegetable oil and place over a

medium heat. Add 1 roti and cook for 1 minute, or until it

turns golden with a few darker stops. Turn over and cook

the other side. Repeat with as many rotis as desired.

Source:

www.taste.co.za