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__To Make a Layered Circle |
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Print this Recipe METHOD 1 1. Divide the dough into the required number of portions. Working with each portion separately, flatten into a disc with your fingertips with flour, and roll into a 5- to 6-inch circle. 2. Brush the top surface lightly with oil, sprinkle on the spices, herbs, or vegetables, if you are using them, then sprinkle about 1 teaspoon dry flour over the spices, and roll it into a rope 7 to 8 inches long and 1/2 inch in diameter. Brush the rope with oil. 3. Starting from one end, wind the rope in a spiral fashion into a coil, with all sides touching. Flatten this coil with your fingertips, coat in with flour, then roll it into a 6- to 7-inch circle. METHOD 2 1. Roll the dough into a 5- 6-inch circle. Brush the top surface lightly with oil, sprinkle on the spices, herbs, or vegetables, if you are using them, then sprinkle about 1 teaspoon dry flour over the spices. 2. Make a cut from the center to the edge (along a radius), then start rolling the dough up from the cat edge sidesways around the center, ending at the second edge, forming a cone. 3. Brush the cone lightly with oil, then press the pointed end into the wider, rounder end to form a disc. Coat this disc with flour, and roll into a 6- to 7-inch circle again. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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