Roti Pancakes
Roti Pancakes recipe
Yield
4 servingsPrep
30 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
sifted |
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
milk
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
sifted |
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
milk
|
|
| 1 | 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.
