BREADS

Faratta

  What you need:

3 cups plain/ all-purpose flour
1 egg – beaten
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
2 tbsp ghee
5 tbsp vegetable oil

How to make:

Add the baking powder, baking soda, salt, eggs and ghee to the flour and mix well. Pour water gradually and knead to form a soft dough. Add 2 tbsp oil and knead for about 20 minutes. Add the remaining 3 tbsp oil and knead, then let stand for about 2 hours. Again beat and knead the dough for another 10 minutes. Divide the dough into big lime-sized balls. Dust each ball with dry flour and using a rolling pin, roll it into as thin a circle as you can. Spread 1 tsp of oil on it. Fold one from one side, first in, then out, until the circle becomes a strip. Beat slowly and stretch it gently. Brush some oil in your hands, hold one end and roll the other end making a spiral. Brush a little oil on and keep aside for about 30 minutes. Do the same with all the dough balls. Heat a shallow frying pan. Using the rolling pin, roll out each spiral into thick, flat circles. Spread ½ teaspoon oil in the pan and place one faratta dough. Cooking over a medium heat, when one side turns a light golden brown, turn over and cook other side with another ½ teaspoon oil. Stacked the cooked ones on a plate. Serve warm.

Roshi

What you need:

3 cups plain/ all-purpose flour
3 tbsp vegetable oil
1½ tsp salt
Warm water

How to make:

Mix all the ingredients then add warm water gradually, kneading until you have a dry, smooth dough. Break the finished dough into golf ball sized pieces. Smooth the balls using your hands. Dust each ball with flour and using a rolling pin spread evenly into circles that are about 6 inches in diameter. Heat a shallow frying pan, place roshi on the pan and flip using a flat ladle until both sides are cooked to your liking.