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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)


    * 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




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