Mealie Meal Roti #soft #CookinginSouthAfrica #SouthAfricanRecipes #SouthAfricanFlatbread

A South African East Indian favourite unleavened flat bread made with mealie meal (ground white corn meal) and served with either vegetarian or meat entrees. This reminds me of the flour and corn tortillas that we so love when we are in Mexico. Here's the recipe with an updated detailed video for my viewers that requested it! Enjoy! Thanks for your subscription, likes and shares! ❤️ My Recipe Mealie Meal Roti Mixer Method Part 1 Cook the Mealie Meal 2 Cups Mealie Meal (white corn meal) 1 Tablespoon Ghee (or butter, or oil of your choice) 1/2 teaspoon salt 2-4 cups boiling water Cooking spray Method Spray a non stick pan with cooking spray and preheat to medium hot. Add mealie meal, salt and whisk together. Turn down heat to low. Add boiling water and stir continuously as it cooks. Add shortening ( I used ghee, for a richer flavour, aroma and buttery colour). Cook until dry about 3-5 minutes. This eliminates the raw smell and taste of the mealie meal. Remove from heat and transfer to mixing bowl. Attach dough hook to mixer. Tips/Caution: 1. Using a non stick pan and cooking spray avoids sticking and makes for easy clean up. 2. Be very careful! Cooking on medium to high heat can cause mealie meal to splatter and burn you. To prevent this either turn down the heat to low or remove pan from heat and then add hot water. Replace pan on low heat and continue to stir. Part 2 1 Cup all purpose flour (set aside for rolling and adjusting dough in mixer) 2 Cups flour 2 teaspoons Baking powder 1/2-1 teaspoon baking soda ( bicarbonate of soda) 1/2 teaspoon salt Method Sift or whisk dry ingredients together in a separate bowl. Start mixer on low adding the flour gradually. Once all the flour is in, turn speed to medium and mix until dough attaches to dough hook and is fully separated from the sides of the bowl. Pat dough to test. It should feel dry and not sticky. If still sticky, continue to mix on medium speed adding flour that's been set aside for this purpose. Transfer to floured surface, pat down and smooth over. Transfer back to bowl and keep covered. Pinch out a handful of dough and form balls. Flatten and roll into round discs. Keep discs covered as Mealie Meal dough dries fast. Part 3 Cook the Roti Preheat iron griddle (thava), non stick pan or electric frying pan. I am using an electric frying pan because I enjoy the consistent heat, it's roominess and it's non stick surface. I preheat it to 375-400F. Get your choice of butter, ghee or oil ready for basting together with a pastry brush. If using butter or ghee pre-soften in the microwave oven. Once pan is ready add a rolled out roti and wait until it bubbles. Flip over with a spatula. Wait until it bubbles and baste with shortening. Flip over a second time and baste. Make sure to baste the sides properly so that it does not dry out. Remove from heat and place into a utensil lined with paper towel. Place another piece of paper towel over top to absorb moisture. Repeat until all rotis are cooked lining the top of the pile with paper towel. Finally, cover with utensil lid leaving it slightly open for moisture to escape but simultaneously keeping it warm. Serve hot immediately with your favourite vegetarian or meat entree. Makes 20-24 medium sized rotis. Tips For hand made dough knead until it's a soft, smooth,pliable dough that does not stick to your hands when done. Freezing Roti When cool, separate with wax wrap and seal in freezer bags in serving size portions. It freezes really well. Thaw at room temperature when required, heating it in the microwave, covered. Again, serve immediately. Enjoy!