Indian roti

Recipe from: 10/1/2000 12:00:00 AM
Ingredients 6
Servings 1
Minutes 20 min + resting tim


Serving Change
  • 220
    boiling water
  • 60
    mealie meal
  • 30
    ghee (or soft, unsalted butter)
  • 2
  • 315
    white bread flour
  • melted ghee or unsalted butter, for brushing


20 min + resting tim
Pour boiling water over mealie meal. Cool for 2 minutes. Add ghee and salt, then mix. Add flour and mix well. Knead lightly for 1 minute to form a smooth dough. Place in a greased bowl, cover with a tea towel and allow to rest for 1 hour. Divide dough into 4 pieces. Roll each one into a ball, then roll out to form a 22 cm circle. Brush with melted ghee, then fold in half. Brush top of fold with ghee, then sprinkle with a little flour and fold over again. Roll out again to form a 22 cm circle. Heat a heavy-based pan over high heat and place roti in the pan. Cook both sides until lightly spotted. Brush both sides with melted ghee and brown well. Makes 4.

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