Sunday, 2 January 2011

Roti Naik

I've always wanted to bake bread regularly for my family. Creating a new simplified way of making Roti Naik but retaining the same original ingredients has always been my first mission. So, the first day of 2011 was spent, kneading & punching AND I did it!!! I did it!!! My Roti Naik was a success!!! Yahoo!!!!

4 cups of flour, sieved
1 1/2 tsp salt

1/4 cup milk
2 1/2 tsp dried yeast

2 large eggs, beaten
4 tbsp sugar
1/2 cup coconut juice
2 tbsp margarine, melted
1 tbsp ghee, melted

1. Put the dried yeast into 1/4 cup lukewarm milk.
2. Allow it to rest for 5 minutes before stirring it to dissolve the yeast into the milk.
3. Combine the flour and salt. Mix well.
4. Beat the room temperature eggs with sugar till the sugar dissolves. Add in the coconut juice. Mix in the yeast mixture.
5. Pour the liquid mixture into the flour.Knead the dough until well combined.
6. Then pour the margarine & ghee in, bit by bit while incorporating it into the flour. At this stage, the dough would be a little sticky.
7. Knead the dough for approximately 15-20 minutes or until it becomes springy and shiny.
8. Alternately, a dough hook could be used with a mixer, kneading it for 10 minutes.
9. Place the dough in a greased bowl. Cover with a tea towel or a cling film. Place at a warm non-breezy area.
10.Allow to rest for 1 1/2 hours or until it is double in size.
11.Punch the dough down until it collapses. Leave it to rest for another 10 minutes.
12.Make golf ball-sized balls out of the dough. Arrange closely in a circular motion starting from the outer side going inwards in a greased 8" round baking tin.
13. When the baking tin is filled, cover again with the tea towel. Allow to rest another hour.
14. Bake in a preheated 175ÂșC oven for 20 minutes.
15. Once it's removed from the oven, brush the top of the bread with margarine.
16. Totally amazing eaten right out of the oven!

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authorMarina Mustafa. Author of ten cookbooks.

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