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Roti Canai/Paratha (Indian Pancake)

"Breakfast, lunch, tea time, and dinner - this popular Indian pancake is available for a meal or snack. As kids we ate it sprinkled with sugar. It's typically served with curry and sambal if you choose to spice it up."
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2 h 30 m servings 357 cals
Original recipe yields 8 servings

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  1. Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.
  2. Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.
  3. Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.
  4. Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.

Nutrition Facts

Per Serving: 357 calories; 10.1 g fat; 56.8 g carbohydrates; 8.5 g protein; 46 mg cholesterol; 302 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I had these in India.. Perfect recipe...