600 g plain wheat
flour
Salt to taste
1 cup warm water
Ghee / margarine
1 egg
1-2 tbsp condensed
milk
METHOD
:
Sift
the flour & salt together.
Knead
flour, egg, milk & ghee / margarine
with water (a little at a time) good enough
to
make a moderately soft dough or easy
to
handle.
Leave
for 4-5 hours or overnight.
Divide
dough into 8 equal parts.
Shape
it into balls.
Flatten
each ball with a rolling pin &
fold in 1/2 teaspoon ghee.
Roll
up dough & twist it into a coil.
Pressing
one open end onto the top.
Roll
it again as thin as possible into
a round shape.
Beginning
at one of the open ends, roll up
dough tightly & coil it again as before.
Roll
out dough slowly onto lightly floured
surface
( to ensure air is not forced out ).
Heat
an iron griddle & fry the rotis individually.
Turn
it over & spread a little ghee on it until
both sides are golden brown.
Serve
roti canai with curry or dhall
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