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@chineseembassyinus: #Poverty #alleviation programs in #Xinjiang #facts #logic #China

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Tuesday 16 May 2023 15:46:42 GMT
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Ingredients: - 1 cup of wheat flour @goldencloudsa - 3/4 tablespoon of salted butter (melted) - 3/4 tablespoon of oil - Boiling hot water (as needed) should be 2/3 of a cup - Pinch of salt (if using unsalted butter) Instructions: 1. In a mixing bowl, combine the butter and flour and pinch of salt if using unsalted butter. Rub the butter into the flour until the resemble breadcrumbs 2. Gradually pour the just boiled water into the flour mixture while stirring with a spoon or spatula. Continue adding water until a soft, pliable dough forms. Be cautious with the hot water to avoid burning yourself. Use the spoon until the dough is at a temperature that you can start kneading. 3. Knead the dough for a few minutes until smooth. If the dough is too dry, add a little more hot water. If it’s too sticky, add a bit more flour. 4. Divide the dough into small balls, each weighing around 30g. 5. Heat a pan or tawa over medium heat. 6. Take one dough ball, flatten it to form a disc - fist in some flour then roll it out into a thin, round roti using a rolling pin. Dust the work surface and rolling pin with flour to prevent sticking. 7. Place the roti on the hot the pan. Cook for about a minute on one side until bubbles start to appear. 8. Flip the roti and cook the other side for another minute or until light golden-brown spots appear. 9. Remove the roti from the pan and place it in a dish towel-lined container to keep warm and soft. Repeat the process with the remaining dough balls.
Ingredients: - 1 cup of wheat flour @goldencloudsa - 3/4 tablespoon of salted butter (melted) - 3/4 tablespoon of oil - Boiling hot water (as needed) should be 2/3 of a cup - Pinch of salt (if using unsalted butter) Instructions: 1. In a mixing bowl, combine the butter and flour and pinch of salt if using unsalted butter. Rub the butter into the flour until the resemble breadcrumbs 2. Gradually pour the just boiled water into the flour mixture while stirring with a spoon or spatula. Continue adding water until a soft, pliable dough forms. Be cautious with the hot water to avoid burning yourself. Use the spoon until the dough is at a temperature that you can start kneading. 3. Knead the dough for a few minutes until smooth. If the dough is too dry, add a little more hot water. If it’s too sticky, add a bit more flour. 4. Divide the dough into small balls, each weighing around 30g. 5. Heat a pan or tawa over medium heat. 6. Take one dough ball, flatten it to form a disc - fist in some flour then roll it out into a thin, round roti using a rolling pin. Dust the work surface and rolling pin with flour to prevent sticking. 7. Place the roti on the hot the pan. Cook for about a minute on one side until bubbles start to appear. 8. Flip the roti and cook the other side for another minute or until light golden-brown spots appear. 9. Remove the roti from the pan and place it in a dish towel-lined container to keep warm and soft. Repeat the process with the remaining dough balls.

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