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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1015 |
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Very versitile recipe: It freezes well. TRADITIONALLY IT IS EATEN BY BREAKING PIECES OR ROTI AND USE IT TO EAT CHICKEN CURRY OR ANY OTHER CURRY Ingredients:
180ml warm water |
1 egg |
400g flour |
1tsp salt |
1tsp sugar |
handful cuman seeds (optional) |
handfield dried fenugreek leaves (optional) |
olive oil |
Directions:
1. Lightly beat warm water and egg;
2. Mix it into the flour, salt, sugar and (if) cuman seeds and fenugreek leaves;
3. Knead the dough for at least 10 minutes until it is very elastic;
4. Devide into 12 portions androll each one out to abut 2mm thick;
5. Brush with oil (I prefere olive, but some say that sunflower oil is also fine) and roll up like a swiss roll;
6. Roll it then up from one side so that it forms a small square;
7. Let it rest for half an hour in the fridge;
8. Roll each square out into a round of about 3mm thick;
9. Stretch it with the hands until it forms a round;
10. Fry it in deep oil till puffed and caramel colour on both sides;
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