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Roti
From: amanda
This is an Indian recipe for flat whole-wheat bread.
- 8 oz chapati flour, or 4 oz each of whole-wheat and plain flour,
plus additional flour for dusting
Put the flour in a bowl. Gradually add enough water to make a soft
dough (about 7 fl oz of water). Knead the dough for several minutes
until smooth. Cover the dough with a damp cloth and set aside for
half an hour to rest.
If the dough is runny, flour your hands and knead for a few more
minutes. Form twelve equal balls and dust each with flour.
Heat up a cast-iron griddle or frying pan over a low flame on
a medium heat. Take one of the balls of dough, flatten it between
the palms of the hands, and dust it with flour on both sides. Roll
out to a 5 1/2" round, and slap the roti onto the heated surface.
Cook for about a minute, or until soft bubbles begin to form, then
turn over and cook for half a minute on the second side.
If you have a gas cooker, then use tongs to hold the roti in a
second flame for 3 seconds on each side. The roti should puff up.
Alternatively if you have an electric stove, put the roti under
a hot grill for a few seconds until it puffs up.
Serve the roti hot.
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