Search
by Ingredient
Roti Pancakes

Roti Pancakes

StarStarStarStarEmpty star

Submitted by lindaree

Roti Pancakes recipe

YIELD

4 servings

PREP

30 min

COOK

20 min

READY

50 min

Ingredients

2 473
CUPS ML ALL-PURPOSE FLOUR
sifted
¼ 1.3
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
¾ 177
CUP ML MILK
1 1
X X VEGETABLE OIL
for frying *

Directions

Sift together the dry ingredients.

Add enough milk to form a stiff dough.

Knead on a well floured board until the dough becomes elastic.

Form the dough into 4 equal size balls.

With a rolling pin, roll each ball flat to form a 12 inch circle.

With a pastry brush, spread on a thin coating of vegetable oil.

Form the dough into balls again; cover them with a towel and allow them to stand for 15 minutes at room temperature.

Roll them out again into the same 12 inch circles and pat them lightly.

Heat a cast iron skillet or griddle over high heat, until a drop of water sizzles when dropped on it.

Spread the skillet with a thin layer of oil and place one roti circle in the pan.

Cook for 1 minute, flip, and spread the cooked surface with a thin layer of oil.

Turn the roti every few minutes until it is cooked and brown flecks appear, about 5 minutes.

Remote the roti from the skillet; let it cool for 1 minute.

Then pound it between the palms of the hands until it becomes supple.

Keep it warm and moist by covering it with a towel while cooking the other 3 rotis.

* not incl. in nutrient facts Arrow up button

Comments


Renly

OMG

 

 

Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 250 5% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 349mg 15%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 2% Vitamin C 0%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 
More health news

Email this recipe