Difference between revisions of "Roti Bread"
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RealRecipes (talk | contribs) m (Text replace - "Category:Trinidadian Recipes" to "Category:Trinidad and Tobago cuisine") |
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# On a floured board roll out each ball as thin as possible- to a diameter of 8-10 inches. | # On a floured board roll out each ball as thin as possible- to a diameter of 8-10 inches. | ||
# In a large skillet or griddle over medium heat, add enough [[oil]] to coat the pan. Cook each roti for about 1 1/2 minutes per side, drizzling additional [[oil]] onto each side as it cooks. Remove carefully and drain on paper towels. | # In a large skillet or griddle over medium heat, add enough [[oil]] to coat the pan. Cook each roti for about 1 1/2 minutes per side, drizzling additional [[oil]] onto each side as it cooks. Remove carefully and drain on paper towels. | ||
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[[Category:Trinidadian Appetizers]] | [[Category:Trinidadian Appetizers]] | ||
Revision as of 16:58, 19 April 2012
Description
Ingredients
- 3 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup water
- oil as needed
Directions
- Sift together the flour, baking powder, and salt. Add the water and mix to form a dough. Knead, then let stand for 30 minutes. Knead again and divide into 4 balls.
- On a floured board roll out each ball as thin as possible- to a diameter of 8-10 inches.
- In a large skillet or griddle over medium heat, add enough oil to coat the pan. Cook each roti for about 1 1/2 minutes per side, drizzling additional oil onto each side as it cooks. Remove carefully and drain on paper towels.
