Galettes Indiennes/Roti Bread
From Sorgawiki
Ingredients
- 500 g wholemeal flour, or blend of flours
- 250 ml water
- 1 tsp salt
- 1 tsp oil
- oil for cooking
Optional
- 200g spinach/chard leaves, stalks removed
Method
- Cook spinach/chard leaves briefly in simmering water until just wilted, then refresh in cold water. Drain thoroughly, then finely chop. Squeeze out excess water between two plates
- Sift flour into a bowl and make a well in the centre. Add leaves, oil, and about 250 ml tepid water and mix to form a soft, pliable dough. Turn out the dough onto a floured board and knead for 5 mins. Place in an oiled bowl, cover and allow to rest for 30 minutes.
- Divide the dough into 20 balls. Working with one portion at a time and keeping the rest covered, on a lightly floured surface roll out each portion evenly to a 12 cm circle about 1 mm thick.
- Heat a griddle or heavy-based frying pan until hot, oil it and cook one roti at a time. Cook each on one side, covered with a saucepan lid (to keep them soft) for about 1 minute. Turn it over, cover again and cook the other side for 2 minutes. Check the roti a few times to make sure it doesn't overcook. The roti will blister a little and brown in some places. Remove the roti and keep it warm under a tea towel. Cook the remaining roti.
