Difference between revisions of "Roti Bread"
RealRecipes (talk | contribs) m (Text replace - "Category:Trinidadian Recipes" to "Category:Trinidad and Tobago cuisine") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Trinidadian ([^cC])(.*)\]\]" to "Category:Trinidadian cuisine Category:$1$2 Recipes") |
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# 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. | ||
[[Category:Trinidad and Tobago cuisine]] | [[Category:Trinidad and Tobago cuisine]] | ||
| − | [[Category:Trinidadian Appetizers]] | + | [[Category:Trinidadian cuisine]] |
| + | [[Category:Appetizers Recipes]] | ||
Revision as of 16:26, 8 May 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.
