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ROTLI or Mani


8oz wheatflour, 5-7 fl oz water, 2 level tbsp ghee


1. Place the flour in a bowl and mix in a little water in order to bind the flour. Once all the water has been absorbed, place the dough on a clean, lightly-floured surface and knead it thoroughly with floured hands as you would for making ordinary bread dough.
2. Once the dough feels fairly soft and pliable - the consistency should be like that of shortcrust pastry dough - replace it in the bowl. Cover with cling film or a piece of dump cloth and leave to rest for at least 15 minutes.
3. Heat a heavy frying pan, griddle or tava. Break off a small piece of dough and shape it in your palms into a smooth ball the size of a table tennis ball. Dip this into some dry flour in order to coat it. Place it on a clean, floured surface and roll it into a round no more than 1/8 - 1/4 inch thick and about 5-8 inches in diameter. If the chappati tends to stick to the work surface, lift it carefull and dip into the flour once more.
4. Carefully place the rolled-out chappati onto the hot pan. As soon as small bubbles start to appear on the surface, turn it over, and repeat the process. Take a clean tea towel and carefully press down the edges of the chappati. This will not only make sure that the edges are cooked but also make the chappati puff up, making it light and fluffy. The chappati is cooked as soon as both sides have the brown spots on the surface.
5. Remove from the hot griddle or frying pan and smear with a little ghee or butter. Serve at once or keep warm in a clean tea towel or foil. Repeat with remainning dough.
6. Chappatis (both cooked and uncooked) freeze very successfully. If they are uncooked layer them between sheets of freezer paper, thaw them out slightly and cook in the normal way. If cooked chappatis have been frozen, there is no need to thaw them, simply put them straight under a hot grill and heat them through for a few minutes or microwave.

Copyright 2003 Brought to you
by The Anta Kadi and Recipes