Subj : St. Isaac 04
To   : All
From : Dave Drum
Date : Sat Apr 10 2021 13:17:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cariema Isaacs's Cape Malay Roti
 Categories: Breads
      Yield: 7 Servings
 
MMMMM-----------------OIL & BUTTER MIXTURE (GHEE----------------------
    150 g  Butter
    3/4 c  (180 ml) oil

MMMMM---------------------------DOUGH--------------------------------
      3 c  (750 ml) cake flour
    1/2 c  (125 ml) self-raising flour
      1 ts (5 ml) salt
      3 tb (45 ml) butter; room temp
      1 c  (250 ml) boiling water;
           Cooled slightly
 
  PREPARING THE GHEE: Place the butter in a bowl and melt
  in the microwave oven. Once melted, stir in the oil and
  then set aside.
  
  PREPARING THE DOUGH: Place the flours, salt, butter and
  warm water into a mixing bowl and use the handle or back
  of a wooden spoon to mix the ingredients together.
  
  The flour will cool the water and make it easier for you
  to work with using your hands to mix and knead the
  dough.
  
  You should have a very sticky dough. In fact, it is
  ideal to have the dough moist because you can always add
  additional flour to get it to the consistency that you
  require.
  
  Knead the dough to form a fairly soft and pliable
  texture.
  
  Use a pastry brush to grease a bowl with the ghee before
  placing the warm dough in the bowl.
  
  Cover this with plastic wrap and set aside for at least
  20-30 minutes.
  
  Turn the dough out onto a well-floured surface and roll
  it to resemble a thick log (4-5 cm thick should do). Use
  a sharp knife to cut the dough into 6-8 even portions.
  
  In the meantime, rub a little oil onto your hands. Take
  the dough balls and very lightly coat them with ghee,
  using your hands. This assists with keeping the dough
  balls moist.
  
  Use a rolling pin and roll out one of the dough balls
  into a thin circle. Try and get the layer of dough
  rolled out as thinly as possible.
  
  Dip the pastry brush into the ghee and spread it
  generously over the flat layer of dough.
  
  Take the one end of the dough and roll it up to form a
  thin rope.
  
  Simply take the ends of the dough rope and ever so
  gently lift and tap it on the surface you are working
  on. Stretch it a little as you are tapping it against
  the work surface, thus making it more pliable.
  
  Lay the dough rope back onto the working surface.
  
  WegCOre getting ready now to form the S-shape of the roti.
  Roll up the ends of the dough rope, one side clockwise
  and the other anticlockwise. Once they meet to form the
  gCySgCO, fold one-half of the gCySgCO (either top or bottom)
  flat on top of the other.
  
  The dough should now resemble a moist and round
  spiralling disc. Place this on a glass plate and repeat
  with the rest of the dough balls, using the same method
  as before.
  
  Cover the raw roti balls with plastic wrap and
  refrigerate for about 1 hour before frying.
  
  Heat a pan or roti skillet over high to medium heat and
  brush the surface with ghee.
  
  Roll out the roti discs to about 20 cm in diameter or to
  the size of a smallish dinner plate.
  
  Place the roti in the pan and brush lightly with ghee,
  then flip it over after 2-3 minutes. Repeat this step
  once or twice or until the roti is golden and partially
  crispy. Remember to brush lightly with ghee every time
  you flip the roti.
  
  Remove from the pan and lay the roti on a flat surface.
  Bring the edges together with your palms like yougCOre
  gently scrunching or wrinkling the roti to fluff it up.
  
  Place on a serving plate and serve with hot curry.
  
  RECIPE FROM: Cariema Isaacs's Cape Malay Roti
  
  Uncle Dirty Dave's Archives
 
MMMMM

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