Chicken and vegetable wraps

– An­nelien Pien­aar

YOU Winning Recipes - - CONTENTS -


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.

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