Clap-hand roti
15 mins, plus 30 mins' resting time, makes four
Source: Modified from Ainsley Harriott's Friends and Family Cookbook
Ingredients
- 225g / 8oz plain flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp curry powder or other spice, to taste
- 40g / 1½oz chilled butter
- vegetable oil or ghee, for cooking
Method
- Sift the flour, baking powder, salt and spices into the bowl of a food processor, add the butter and process until the mixture looks like fine breadcrumbs. Transfer to a bowl and stir in 5 tablespoons water to make a stiff, but soft dough. Cover and leave in a warm place for 30 minutes
- Kneed the dough on a lightly floured surface until smooth, then form into 4 balls, flatten slightly and roll out into 23cm / 9" rounds about 5mm / ¼" thick. Brush with the oil of ghee, fold in half, then into quarters, roll back into balls, and then roll out again.
- Heat a dry, heavy-based frying pan or flat griddle over a medium heat. Brush each one in turn with a alittle more oil or ghee, add a roti to the pan and cook for 3-4 minutes, turning frequently and brushing with oil each time you do.
- Remove from the pan, place in your palm and clap your hands together 3-4 times, taking care not to burn yourself. Wrap the roti in a tea towel and keep warm while you cook the rest.
Last Modified: Tuesday, 06-Jun-2006 22:21:01 BST