Rosemary Roti: step-by-step

12 servings Prep: 45 mins, Cooking: 40 mins
Rate this recipe
A decadent twist on an Indian classic.

By Food24 June 29 2010
0
SHARES
1.2k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (5)

3 cup flour
1/2 cup flour — self-raising
60 ml butter — melted or oil
salt
250 ml water — hot
Tap for ingredients
Tap for ingredients

Method:

Mix the flours and butter together until it resembles breadcrumbs.

Add the water, mix and then knead to a smooth dough.

Leave covered with plastic wrap to rest for at least 30 minutes.

Break off pieces of dough, about the size of a golf ball and roll out on a floured surface.

Brush with a little butter.

Roll the disk up and twist gently and then roll into a “snail” shape.

Roll the “snails” out.

Brush with a little butter on both sides and fry in a medium hot pan until bubbles form, turn and cook through.

Keep covered in a tea towel until you have finished frying all the dough.

Serve warm with your favourite curry.

For more of Homemade Heavens recipes click here…



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.