4 : lb Boneless chuck roast
1 : lg White onion, thin sliced
1 : Sweet Bell pepper,
-thinly : -thinly sliced *
1 : cn Beef broth (not condensed)
1 : Flank steak or London broil
- : - (2-pound)
1 : Bay leaf
1 : sm Onion
1 : Tomato, whole, ripe
1 : Celery rib
1 : tb Salt
0: Sift together the flour, baking soda, and salt into a bowl
1: Add enough to form a stiff dough
2: Knead the dough well on a lightly floured board, form into 4 or more equal-sized balls
3: Roll out the dough thinly to form 8-inch or 12-inch circles
4: Then brush on a thin coating of vegetable oil
5: Roll into balls again, cover, and allow to stand for 15 minutes at room temperature
6: Roll out the dough again and flatten to the original dimensions by patting lightly
7: Heat a cast-iron or heavy-bottomed frying pan so that when tested with a drop of water, it sizzles
8: Place the rotis, one at a time, in the pan and cook for a minute
9: Turn, and spread a thin layer of vegetable oil on the face of each roti, and turn frequently until cooked- when brown flecks appear on the surface
10: Remove from frying pan and pound between the palms of the until it becomes supple
11: Keep rotis warm and moist by covering with a towel
12: Yields: 4-6 servings Notes from cookbook: Traditionally rotis are cooked on a flat iron grid called a tawa, but any heavy skillet or griddle can be used
13: If the roti is to be filled with any curried meat, poultry, or vegetable and eaten as a food, make 12-inch rotis
14: Place the filling in the center and fold in the edges
15: When they are to be served as a bread to dip up curries, chutney gravies, prepare 8-inch rotis
16: From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini