Recipe By : Miss RG Victor, rec.food.recipes, Dec 1995
Serving Size : 1 Preparation Time :0:00
Categories : Breads Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ts Oil
2 c Plain flour (250 g)
Water
Butter
Oil -- for frying
Mix the oil and the flour with a bit of water to make a soft dough.
Knead well and allow to rest for 30 minutes. Roll into 4 balls then
roll out into circles, spread with butter and sprinkle with flour.
Re-roll the dough and roll into circles again. Fry gently with a
little oil until brown flecks appear.
Notes:
This is very similar to how I remember it being made in British
Guiana in the early 1960s. Ghee was used instead of butter. I don't
remember that very much oil was used to cook them. The roti were
slapped between the hands while they were still hot from the giddle.
Sometimes they were made with spiced lentils ("dal"?) inside. I can't
remember how that was done.
