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Naqiyah Mayat is the author of The Beginning: Indian Recipes from my Home.
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Mielie meal roti
2 ½ cups water
1 tablespoon oil
1 teaspoon fine salt
2 cups creamy maize meal
¼ cup water
1 cup flour
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In a thick base pot, add the 2 ½ cups of water, oil and salt. When the water starts boiling rapidly, add two cups of creamy maize meal. Stir well. Now add the ¼ cup of water, cover and leave to cook for five minutes.
Reduce heat. The steam will cook the maize meal. Empty into a dish. Add a full cup of cake flour. At this stage, you can use your food processor or hand-held beater with a dough hook to make the dough. If you prefer using your hands to bring the dough together, break the dough into pieces and bring it together again into one ball and knead thoroughly until you get a smooth, velvety dough.
Break into 15 equal-sized balls. Manipulate each ball into a disc and roll it flat until it is slightly bigger than a side plate.
Toast on a griddle on medium heat, turning once. You can add butter or ghee to toast.
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Tip: The ratio is 2 to 1-2 cups mielie meal to 1 cup cake flour. If you use 4 cups of mielie meal, then use 2 cups of cake flour.
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