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Soya Flour Roti

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1807
Energy (kCal)3.92
Carbohydrates (g)0.4135
Total fats (g)0.2527
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sieve flour. | 2. Mix in salt and seeds. | 3. Slowly add boiling water mixing in with a fork to get a firm dough. If mixture is sticky add a bit more flour to make handling easier. | 4. Knead for one minute. | 5. Divide dough into 4 balls. | 6. Flatten each ball into a disc and roll with the aid of plenty of flour to a diameter of about 15cm. | 7. Heat a nonstick pan, tawa or griddle on medium high heat. Cook roti's on one side, when you notice small bubbles turn over and cook for one minute on the other side or until golden brown flecks appear. If the first side does not have the golden brown spots you can flip over and cook it for a further 30 seconds or so. | 8. Enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    soya flour 1 cup - - - -
    salt - - - -
    celery seed 1/2 teaspoon 3.92 0.4135 0.1807 0.2527
    water boiling - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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