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
36: idiscover
37: co
38: uk/pub/food/mealmaster/recipes/fatfreex
39: zip
34: Smith34, TXFT40A@Prodigy
35: com using MMCONV File ftp://ftp
0: Put the flour in a bowl
1: Slowly add enough water so that you will be able to gather the flour together and make a soft dough
2: You may need about 2 1/2 tablespoons less than a cup of water
3: Knead the dough for 7 to 8 minutes or until it is smooth
4: Make a ball and put it inside a bowl
5: Cover the bowl with a damp dishcloth and set it aside for half an hour
6: If the dough looks very runny, flour your hands and knead for another few minutes
7: Form twelve equal balls and dust each with a little flour
8: Keep them covered
9: Set a cast-iron griddle or skillet to heat over a medium-low flame
10: Allow at least 5 minutes for that
11: Keep about a cup of dusting flour near you
12: Remove a ball of dough and flatten it between the palms of your hands
13: Dust it on both sides with flour
14: Roll it out, as thinly and evenly as you can, aiming for a 5 1/2 inch round
15: When the griddle is hot, slap the roti onto its heated surface
16: Cook for about a minute or until soft bubbles begin to form
17: Turn the roti over
18: Cook for half a minute on the second side
19: If you have a gas fire, light a second burner on a medium flame and put the roti directly on it
20: Using tongs, rotate the roti so that all areas are exposed to the shooting flames
21: Take 5 seconds to do this
22: Turn the roti over and repeat for about 3 seconds
23: The roti should puff up
24: Put the roti on a plate and cover with a towel
25: Make all roti this way
26: If you have an electric stove, place the griddle and roti under a broiler for a few seconds, until the roti puffs up
27: Serve hot
28: From Madhur Jaffrey's World of the East Vegetarian Cooking
29: From: SUSAN WYLDER <ZF_WYLDER@scsu
30: edu>
31: Fatfree Digest [Volume 9 Issue 49] Aug
32: 9, 1994
33: Formatted by Sue Smith, S