this pancake is soft as cotton
the wrap is as thin as paper
lukewarm water 180-200 ml, salt 6 g
AP flour 300 g
add water gradually, as different flour absorb different amount of water
you may need to adjust water amount of this recipe
Canadian flour is so dry and has high level of gluten
I have to add more water, even can skip adding salt in it
no need to make the dough so smooth at the beginning
let it rest for 15 minutes before fold it again
and again after another 15 minutes
the dough will become very smooth and soft after 2 times folding
no need to knead any more once it is smooth and soft
dust some flour on the board
divide the dough into 8 equal sizes
about 60 g each, you can make it smaller
roll into a ball
brush oil in a plate
remove all the balls into the plate
brush oil on them to keep the moisture of the dough
cover with cling wrap, let them rest for at least 15 minutes
let's prepare the filling while the dough is resting
100 g green onion from my garden
dice the onion
meat 200 g
no need to add oil later on since the meat has enough fat in it
it needs a lot of green onion in this recipe
ratio of meat and onion is 2:1
ground the meat into really fine
salt 1/2 tsp, about 2 g
mix well
press 2 of the balls to flat individually
put filling in the centre of the wrap
close the edges tightly
now press to a bigger roti
it is not necessary to make it into your ideal size
since we can do it before baking
these are semi finished roti
I am stretching it into really thin wrap before I put it into the pan
it is not hard to pull it bigger if the dough gets rest enough
pre-heat electric pan or regular pan
with medium high heat
you can push and press the edges again once it is in the pan
always cover with lid to lock the moisture of the rot
it is cooked after flipping 2 times and the roti changed colour
it is really soft
and it is so thin as paper