Chicken and vegetable wraps
– Annelien Pienaar
(FRESH, TASTY, INNOVATIVE, HEALTHY)
For these wraps Annelien uses homemade rotis that her friend, Naceema Patel, taught her to make. She cooks a large batch and freezes some for later. This dish is a great way to teach kids how to eat healthily: serve one kind of meat, two kinds of vegetables and one sauce in the wraps. Sometimes they fill it with a chicken or beef salad or stir-fry.
MAKES 8 ROTIS Preparation time: 15 min Kneading time: 5-10 min Cooking time: 1 min a side per roti
280 g flour mixture (half cake flour,
half wholewheat flour) 2 ml (½ t) salt 30 ml (2 T) ghee or oil 250 g boiling water extra ghee, melted, or oil
1 Sift the flour and salt together. Return the bran that remains in the sieve to the bowl.
2 Add the ghee or oil to the boiling water and mix – if using ghee, mix until it melts. 3 Add to the flour and stir until the mixture forms a ball that pulls away from the sides of the bowl. Mix to form a dough. 4 Remove from the bowl, flatten slightly and leave to cool. Knead until smooth and elastic, 8-10 minutes. Or knead in a food processor until smooth, about 5 minutes. Divide the dough into 70 g balls. 5 Roll out each ball to about 2 mm thick, using flour during the rolling process. Press the rolling pin or chapati roller (a roti rolling pin available at Indian speciality stores) down in the middle of the dough and roll away from your body. Turn the dough a quarter circle and roll again. Continue rolling and turning until done. 6 Heat a cast-iron pan until medium hot. Cook 1 roti at a time. The dough will puff up – use an egg flip or clean tea towel to press it down. Turn and brush the cooked side with melted ghee or oil. Turn again and brush the other cooked side. Turn again and fry quickly. Put between clean tea towels to keep soft.
Add 5 ml (1 t) cumin or fennel seeds to the dough. You don’t have to toast the seeds – the oil will be released when you fry the roti.