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ZubereitungThis bread takes about 1 1/2 hours to prepare. Sift the flour and salt into a bowl. Add all but 1 tablespoon of the water and mix to make a firm dough. Knead for 5 to 7 minutes, then leave for 1 hour. Knead briefly, then divide the dough into six portions. Shape these into balls and flatten them into discs or peras.Dust the discs with flour and roll them into 13-cm rounds. Melt the butter and brush a little over one circle of dough. Sprinkle with flour, then lay a second piece of dough on top. Roll the double layer of dough into a 20-cm circle. Repeat with the remaining dough. Heat a tawa or griddle. Slap the bread on to the tawa or griddle and preß the edges. As soon as it begins to cook, turn it over and cook the other side. Preß the edges until the roti puffs. Turn again, preßing and the layers will separate. Take the bread off the tawa separating the two layers, wrap it in a cloth and serve hot. :Erfasser : TAMKAT :Datum : 19.10.2004 |
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