Rotis With Mint (Indian Flat Bread With Fresh Mint) |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is something I came up with one day when I wanted a different kind of flat bread from what I normally make. I have even substituted chopped fresh coriander leaves for the mint when I wanted a slightly different taste. Preparation time mentioned includes the time the dough needs to be kept aside. Notes: Add the milk a little at a time to avoid ending up with a big, sticky mess (remember, there's the yoghurt too and it will add moisture to the dough). The discs can be brushed with a little water while frying if you feel the surface is getting too dry or crispy. Ingredients:
400 g refined flour |
1 teaspoon baking powder |
2 tablespoons yoghurt |
150 g margarine or 150 g ghee |
3/4 cup mint leaf, fresh, chopped fine |
1 1/2 teaspoons salt |
whole milk, fresh, for kneading |
3 teaspoons margarine or 3 teaspoons ghee, additional |
butter, melted, for brushing |
Directions:
1. Sift together the flour and baking powder in a large bowl.
2. Make a well in the center of the flour and add the salt, chopped mint, yoghurt, margarine/ghee (150 gms) and enough milk to form a stiff, yet pliable dough.
3. Cover with a slightly damp cloth and leave aside for at least 45 minutes.
4. Knead the dough well again for about two minutes and then divide it into 6 even-sized balls.
5. Roll out each ball of dough into a small disc approximately 3-4 in diameter.
6. Spread 1/2 tsp of margarine/ ghee on the surface of the disc.
7. Bring the edges of the disc together to seal and shape back into a ball.
8. Repeat with the remaining discs.
9. Cover with a damp cloth and keep aside for another half hour.
10. Dust a rolling surface with a little flour and roll out each ball of dough into a disc approximately 7 in diameter.
11. Heat a frying pan and fry one disc at a time on medium heat, pressing the edges with a clean, dry cloth, till both sides are golden-brown.
12. Drizzle with melted butter and cut in halves.
13. Serve hot.
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