Keep on doing it until you are done with the whole rope. Now take some oil mixture in the fingers and apply it on the rope while at the same time flatten it. Roll and stretch the log of dough into a thin rope. Mix together room temperature butter and oil in a bowl. Now knead the dough for 2-3 minutes until it is soft, smooth and pliable.Ĭover and set aside for another 15 minutes.ĭivide the dough into two equal portions and shape them into logs. Mix together flour, salt and add enough water to make a slightly sticky dough. Serve it with a spicy curry of your choice. I made the breads smaller to fit into my small tawa, but if you have a larger one, then make one single bread with the ingredient list below. The finished layered dough is spread with fingers on the hot tawa itself, just like we do rotis. To layer, a combination of butter and oil are used which makes the bread so full of flavour. The dough is such a simple dough with just flour, water and salt. Check out the different layered parathas in the blog. During my beginning years of blogging, I made a series of posts on layered rotis showing different techniques. And also the layering was totally different from what we do for parotta. She wanted this flaky flat bread which looked so much like the south Indian parotta. I had three breads in the book mark list and as I was making it for Sruti, I let her choose one from it. There are so many wonderful breads from Morocco.Ĭheck out some of my recipes from Moroccan cuisine: I have tried so many Moroccan dishes because it is one of my favourite cuisines around the world. The third capital city to start with R for this week’s theme is Rabat, which is the capital of Morocco. When I was choosing recipes for the international theme, cook by capitals, I searched my bookmarks for a perfect fit and I got one. So when I see some interesting technique, I bookmark it to try later. The artist in me craves for such things in life. I love learning new techniques in cooking.
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