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Makki Ki Roti (pan-fried maize bread)




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Petrina Verma Sarkar



List of Ingredients




* 1 cup maize flour (aka corn flour not corn meal)
* Warm water to make dough
* Salt to taste
* Ghee to shallow fry (Ghee may not be tolerated by someone sensitive to dairy/casein)


Recipe



* Mix the maize flour and salt to taste in a large flat plate.

* Make a well in the centre and add a little water at a time to knead the flour into a dough. The resultant dough must be soft but not sticky.

* Divide the dough into equal-sized balls.

* Lightly flour a rolling surface and roll each ball into a circle approximately 5" in diameter (1/4" thick).

* Heat a griddle on a medium fire.

* Put each roti on the griddle and cook on the first side for 30 seconds then turn.

* After 30 seconds spread a little ghee on the top surface and turn immediately. Fry for a minute and turn again. Do this till the roti is crisp and golden on both sides.

* Serve hot, topped with a small dollop of CF margarine.

Serves 2