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roti recipe

Date:    Mon, 08 Aug 94 08:50:18 EDT
 From:    SUSAN WYLDER (ZF_WYLDER@scsu.edu)
 This Indian flatfread can be served alongside any Indian or Middle Eastern
 dish.  Also, if the rotis puff up well, they can be split open like pita bread
 and filled with your favorite pita filling.
 ---------- Recipe via Meal-Master (tm) v8.00 (BB)
       Title: Roti (Flat Whole-Wheat Bread)
  Categories: Breads
       Yield: 12 servings
       2 c  Chappati Flour 
       1 c  Whole-wheat flour mixed w/
       1 c  Cake flour
            Additional flour for dusting
   Put the flour in a bowl.  Slowly add enough water so
   that you will be able to gather the flour together and
   make a soft dough.  You may need about 2 1/2
   tablespoons less than a cup of water.  Knead the dough
   for 7 to 8 minutes or until it is smooth.  Make a ball
   and put it inside a bowl. Cover the bowl with a damp
   dishcloth and set it aside for half an hour.
   If the dough looks very runny, flour your hands and
   knead for another few minutes.  Form twelve equal
   balls and dust each with a little flour.  Keep them
   Set a cast-iron griddle or skillet to heat over a
   medium-low flame.  Allow at least 5 minutes for that.
   Keep about a cup of dusting flour near you. Remove a
   ball of dough and flatten it between the palms of your
   hands. Dust it on both sides with flour.  Roll it out,
   as thinly and evenly as you can, aiming for a 5 1/2
   inch round.  When the griddle is hot, slap the roti
   onto its heated surface.  Cook for about a minute or
   until soft bubbles begin to form.  Turn the roti over.
   Cook for half a minute on the second side.  
   If you have a gas fire, light a second burner on a medium 
   flame and put the roti directly on it.  Using tongs, rotate
   the roti so that all areas are exposed to the shooting flames.  
   Take 5 seconds to do this.  Turn the roti over and repeat for 
   about 3 seconds.  The roti should puff up.  Put the roti on a
   plate and cover with a towel.  Make all roti this way.
   If you have an electric stove, place the griddle and roti 
   under a broiler for a few seconds, until the roti puffs up.  
   Serve hot.
 From Madhur Jaffrey's World of the East Vegetarian Cooking.
 kwvegan vegan