Ingredients:
4. Salt if desired
Method:
- Put your corn meal in a mixing bowl and make a well in the centre. Add salt (about half a tea spoon)
- Add warm water with one hand and mix with the other (or use a wooden spoon)
- Make a dough out of it.
- Kneed it.
- Now rolling it into a 'Roti' is a bit of a challenge because you can't use dry flour to roll it and the dough has a sticky tendency. Here's the trick to do it.
Make a ball and slightly press it between your palms.
Take a sheet of butter paper or alternatively use a plastic bag as we did.Put you dough on the sheet and press it to shape and spread (about 7-8inches in diameter)
Now lift if from the surface along with the butter paper so it won't break. Peel the paper off.
Transfer it on to a hot skillet or tawa. Add ghee or butter along the sides. Turn it over when one side is nicely golden brown. Cook on the other side and serve.
Serve with a blob of white butter on top, some chutney or pickle and lassi.
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