Cooking Instructions
- 1
MAKING THE DOUGH... Knead all the ingredients into a dough, adding the water in at the end.
- 2
Once the dough doesn’t stick to your hands, knead for 5-10 mins, then cover with cling film and rest for 15 mins.
- 3
Knead for another 5-10 mins. Then cover with cling film and rest for at least half an hour.
- 4
Oil a container with melted ghee or cooking oil.
- 5
Divide the dough into balls the size of golf balls. Soak them in melted ghee/oil in the container for at least 8 hours, covered in the refrigerator.
- 6
FLIPPING & FRYING THE ROTI... Oil the table/counter.
- 7
Flatten and slap around a dough ball. Spread it evenly on the table, then either flip (lift up and throw down) or push it out on the counter till it’s stretched out and semi-transparent.
- 8
Add melted ghee/oil onto the stretched dough, as well as any stuffing you’the like to put in it (eg, egg, cheese, bananas,etc). Then either fold it into a square or roll it into a rose. If it’s a rose, press out into a flat circle before frying.
- 9
Move it into a pre-heated and oiled pan. Fry both sides till parts of it turn golden brown. Fluff up the roti by clapping it from the sides.
- 10
Serve hot with dhal or curry.
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