| Atta Dough and Roti |
Ingredients
- 500 grams Chapatti Flour
- Cold Water
Instructions
- Place the flour in a large bowl and make a well in the centre.
- Slowly add the cold water to make stiffish dough.
- Knead the dough in the bowl by clenching your fists and pressing into the dough.
- Turn the dough round in the bowl and repeat kneading.
- Roll the dough over and fold into it and repeat for five minutes until smooth
- Shape into a ball and leave to rest for 10 -15 minutes.
- Heat the tava/heavy frying pan on medium heat.
- Dust your hands with chapatti flour; take a ball of dough, the size of tangerine.
- Dab into a plate of flour and place in the palm of your hand.
- Lift up a corner of the dough and press into the centre.
- Turn the ball around on the palm of your hand and repeat the previous step.
- Shape into a thick pancake.
- Dust with flour and roll out with a rolling pin to a size of a tea plate.
- Place on the tava or frying pan.
- When it turns beige, flip it over and then take a rolled up tea towel and gently press the roti all over, to cook the edges.
- Flip over and do the same.
- Remove from the tava place on a tea towel to keep warm.
- Glaze with butter either clarified or straight from the pack.(optional)
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