Recipe

Roti Recipe

Add Step-by-Step Photos	Tinadc / All my dishes 1 year, 6 months ago 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 Prep:80m Cook:10m Servings:1015	Tinadc
	extremely cheap and easy to make

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lunasea

mobandyfan

Ingredients

180ml Warm water

1 Egg

400g Flour

1tsp Salt

1tsp Sugar

Handful Cuman seeds (Optional)

Handfield Dried Fenugreek leaves (optional)

Olive oil

Directions

Lightly beat warm water and egg;

Mix it into the flour, salt, sugar and (if) cuman seeds and fenugreek leaves;

Knead the dough for at least 10 minutes until it is very elastic;

Devide into 12 portions androll each one out to abut 2mm thick;

Brush with oil (I prefere olive, but some say that sunflower oil is also fine) and roll up like a swiss roll;

Roll it then up from one side so that it forms a small square;

Let it rest for half an hour in the fridge;

Roll each square out into a round of about 3mm thick;

Stretch it with the hands until it forms a round;

Fry it in deep oil till puffed and caramel colour on both sides;

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Comments

lunasea 1 year, 6 months ago said:
Sounds delicious! Thanks so much...

jencathen 1 year, 6 months ago said:
Can I substitute the dried fenugreek leaves with ground fenugreek?

tinadc 1 year, 5 months ago said:
I suppose you can but I won't, if you do replace the dried fenugreek with ground remember to use less (very little) ;-)