Saturday, April 5, 2008

Fiji - #2

Roti is an unleavened bread that is eaten at all meals, and used as a wrap, or to mop of juices of dishes. It is very easy to make, and is a staple in Fiji.

Roti

2 cups whole wheat flour

1 cup all purpose flour

1/2 tsp. salt

1 tbsp. ghee or canola oil

1 cup warm water (100 degrees)

Stir the dry ingredients in a food processor. Add ghee and mix for ten seconds. Add half the water and pulse 10 times, add the rest and process until a dough forms. Place it in a bowl to rest with a damp towel on top. Let it rest for 30 minutes.

Divide the dough in half, roll into logs and cut each log into 12 1 inch balls. Place back in the bowl and let them rest for another 30 minutes.

Heat a griddle over medium. Remove the balls one at a time, roll out on a floured surface. Grease a griddle pan and fry each roti for 20 seconds per side. Over cooked roti will be tough, so be careful.


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