|
500 g plain (all-purpose) flour, sifted
1 teaspoon salt
1 teaspoon sugar
125 ml lukewarm water
4 tablespoons lukewarm milk
150 g vegetable ghee or melted margarine
Vegetable or meat curry gravy, to serve
|
|
Method:
Combine flour, salt, and sugar in a
mixing bowl. Mix in water, milk and 2 tablespoons of the
margarine with your hands and knead gently but constantly for about 7
minutes, adding more water or flour as necessary for a soft, coherent
dough. Pinch off pieces the size of large plums and shape into
balls. Roll balls in remaining margarine to coat and place on a
plate. Cover with plastic wrap and let stand in a cool place for
45 minutes. Have a frying pan, preferably non-stick, ready over
medium-high heat. Lightly grease a work surface or large
chopping board. Place a dough ball on it and dab with a bit more
melted margarine. Flatten lightly with your fingers, then
stretch dough outwards, working from the center all the way to the
edge and moving clockwise or anticlockwise around the circle.
Try to make dough as evenly thin as you can.
Fold two opposite edges to the center and
then the other two edges, to make a rough square. Drop bread
into pan, folded side downwards, and fry for 2 to 3 minutes or until
underside is browned. Flip bread and fry to brown other side, 2
minutes more. Transfer to a plate. Repeat with remaining
dough balls. Just before serving bread, stack them and clap them
very quickly between your hands so they crumple up. They will
spring back into shape, but their internal layers will now be fluffed
up. Serve with plenty of curry gravy on the side.
Note: Crack an egg
onto the stretched dough and smear it out with a fork before folding
and frying. Large bread folded around minced meat, onions and
egg before frying are called murtabaks.
|