Method |
1. |
Bring the
water to a boil in a pan, then remove the pan from heat and
add 1.5 |
|
tbls of
oil to it. |
2. |
Add the
cornmeal, stirring constantly to avoid lumps. Cover and
place on a |
|
very low
heat for 4 minutes. Remove the pan from heat, mix in the
remaining |
|
oil, cover
and leave to cool. |
3. |
When the
cornmeal has cooled, add the wholemeal flour, green chilli,
sugar |
|
and salt.
Mix in well to avoid any lumps. This should produce a
semi-stiff |
|
dough.
You can add more water if necessary. |
4. |
Pour some
oil into a saucer, spread a little onto a clean work surface
and rub |
|
some onto
a rolling pin. Divide the dough into 16 equal pieces and
roll them |
|
into balls. |
5. |
After dipping
one of the dough balls into the saucer of oil to lightly coat
it, |
|
place it
onto the oiled work surface and using the oiled rolling pin,
roll it into a |
|
disc about
2mm thick. |
6. |
Place a
frying pan over a medium heat and pour 1/2 tbls oil onto the
pan. |
|
When the
oil is hot, place the disc in the pan and fry it for 2-3 minutes,
until |
|
the down-side
is golden brown. Flip the disc over and cook this side
for 2-3 |
|
more minutes
until golden brown. |
7. |
Place the
cooked roti on some kitchen paper and repeat with the remaining |
|
dough until
all the rotis are cooked. |
8. |
Serve warm
with spinach curry and cool plain yoghurt. |