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Roti Pancakes

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Roti Pancakes recipe













Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free


2 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
¾ cup milk
1 x vegetable oil
for frying


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

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 2505% of calories 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?


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