Roti dough
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Roti dough
Last updated 6/12/2012 1:20:56 AM. Recipe ID 52889. Report a problem with this recipe.
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      Title: Roti dough
 Categories: Breads
      Yield: 6 Servings
      2 c  All-purpose flour
    1/2 ts Salt
      1 x  Vegetable oil
    1/4 ts Baking soda
      1 x  Milk to mix
    Sift together the flour, baking soda, and salt into a bowl. Add
  enough to form a stiff dough.  Knead the dough well on a lightly
  floured board, form into 4 or more equal-sized balls. Roll out the
  dough thinly to form 8-inch or 12-inch circles.  Then brush on a thin
  coating of vegetable oil. Roll into balls again, cover, and allow to
  stand for 15 minutes at room temperature.
    Roll out the dough again and flatten to the original dimensions by
  patting lightly.  Heat a cast-iron or heavy-bottomed frying pan so
  that when tested with a drop of water, it sizzles. Place the rotis,
  one at a time, in the pan and cook for a minute.  Turn, and spread a
  thin layer of vegetable oil on the face of each roti, and turn
  frequently until cooked- when brown flecks appear on the surface.
  Remove from frying pan and pound between the palms of the until it
  becomes supple. Keep rotis warm and moist by covering with a towel.
  Yields: 4-6 servings Notes from cookbook: Traditionally rotis are
  cooked on a flat iron grid called a tawa, but any heavy skillet or
  griddle can be used. If the roti is to be filled with any curried
  meat, poultry, or vegetable and eaten as a food, make 12-inch rotis.
  Place the filling in the center and fold in the edges. When they are
  to be served as a bread to dip up curries, chutney gravies, prepare
  8-inch rotis.

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Recipe ID 52889 (Apr 03, 2005)

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