Firzana’s rootis Recipe

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Firzana’s rootis

Aneesa Mansoor’s recipe for her mother’s rootis was a finalist in our competition for South African family recipes. She explains, “Many of us frequent local shops looking for pre-packed rootis and find that they don't meet expectations. They're either too chewy or too dry. My mother’s recipe makes the greatest rootis; it's easy to follow and completely flop-proof.” Judging by the results, mom certainly knows best.

Ingredients

2 cups flour

1/2 tsp salt

60ml oil

500ml boiling water

Method

Mix the flour with oil and salt. Add enough boiling water to make a soft dough. Mix with a spoon initially and, when it is cool enough to handle, knead well by hand until it is smooth.

Divide the dough into six rounds and roll out each round into a side-plate size. Brush each one with melted butter or ghee and fold in half. Brush it with ghee again and fold over. Form a round with it again. Roll it out again with light, even strokes until the dough is about 20cm in diameter.

Place it on a hot griddle or frying pan and turn it over several times until is it lightly freckled. Brush with melted ghee and brown well on both sides. Serve hot.

Also pictured here: Priya Pitamber’s Khadi kitchari