Cheat and make Indian roti the easy way. Delicious with everything. Also see Malaysian Curry Sauce for Roti Canai which is a favorite of mine.
INGREDIENTS
2 cups plain flour (I like to mix wholemeal and plain half and half, but frankly I'll use whatever I have in the pantry!)
1/2 tsp salt
1 cup of chilled water
Lots of salted butter - soft enough to spread.
Vegetable oil for frying
METHOD
In a large mixing bowl combine the flour and salt with a whisk.
Make a well in the centre and add about 2/3 of the water.
Stir with a plastic spatula to combine, then use your hands, adjusting the water or flour if necessary to form a dough.
Remove from the bowl to a lightly floured surface and knead for 5 to 10 minutes until you have a smooth elastic dough.
Divide into 8 equally sized pieces. On a floured surface, roll out 8 rectangular thin 'pancakes'.
Spread butter onto a pancake, then roll into a scroll.
Standing the scroll up lengthwise, use the flat of your hand to squash the tall scroll back into a ball - you'll end up with an oddly shaped ball of dough with seams of butter running circularly. Repeat for all 8 balls of dough.
Heat a little oil with a little butter in a heavy frying pan over a medium heat.
Cook each roti for 1 to 2 minutes each side until they puff and turn golden brown in patches.
Try not to eat them all at once!
INGREDIENTS2 cups plain flour (I like to mix wholemeal and plain half and half, but frankly I'll use whatever I have in the pantry!)
1/2 tsp salt
1 cup of chilled water
Lots of salted butter - soft enough to spread.
Vegetable oil for frying
METHOD
In a large mixing bowl combine the flour and salt with a whisk.
Make a well in the centre and add about 2/3 of the water.
Stir with a plastic spatula to combine, then use your hands, adjusting the water or flour if necessary to form a dough.
Remove from the bowl to a lightly floured surface and knead for 5 to 10 minutes until you have a smooth elastic dough.
Divide into 8 equally sized pieces. On a floured surface, roll out 8 rectangular thin 'pancakes'.
Spread butter onto a pancake, then roll into a scroll.
Standing the scroll up lengthwise, use the flat of your hand to squash the tall scroll back into a ball - you'll end up with an oddly shaped ball of dough with seams of butter running circularly. Repeat for all 8 balls of dough.
Heat a little oil with a little butter in a heavy frying pan over a medium heat.
Cook each roti for 1 to 2 minutes each side until they puff and turn golden brown in patches.
Try not to eat them all at once!
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