INGREDIENTS

INSTRUCTIONS

Put the flour in a bowl.  Slowly add enough water so that you will be able
to gather the flour together and make a soft dough. You may need about 2
1/2 tablespoons less than a cup of water. Knead the dough for 7 to 8
minutes or until it is smooth.  Make a ball and put it inside a bowl. Cover
the bowl with a damp dishcloth and set it aside for half an hour.
If the dough looks very runny, flour your hands and knead for another few
minutes.  Form twelve equal balls and dust each with a little flour. Keep
them covered.
Set a cast-iron griddle or skillet to heat over a medium-low flame. Allow
at least 5 minutes for that. Keep about a cup of dusting flour near you.
Remove a ball of dough and flatten it between the palms of your hands. Dust
it on both sides with flour.  Roll it out, as thinly and evenly as you can,
aiming for a 5 1/2 inch round. When the griddle is hot, slap the roti onto
its heated surface.  Cook for about a minute or until soft bubbles begin to
form.  Turn the roti over. Cook for half a minute on the second side.
If you have a gas fire, light a second burner on a medium flame and put the
roti directly on it.  Using tongs, rotate the roti so that all areas are
exposed to the shooting flames. Take 5 seconds to do this. Turn the roti
over and repeat for about 3 seconds. The roti should puff up. Put the roti
on a plate and cover with a towel. Make all roti this way.
If you have an electric stove, place the griddle and roti under a broiler
for a few seconds, until the roti puffs up. Serve hot.
From Madhur Jaffrey's World of the East Vegetarian Cooking.
From: SUSAN WYLDER <ZF_WYLDER@scsu.edu>. Fatfree Digest [Volume 9 Issue 49]
Aug. 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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