August 10, 2007
Rub solidified ghee into flour till crumbly.
Make well in centre. Add salt in it.
Add 1 cup cold water, mix till dough is formed.
Use more water if required, to make a soft dough.
Knead for 3-4 minutes till smooth.
Keep aside covered for 10 minutes.
Roll into a rectangle, 18?x4?x1/2? approx., with help of dry flour for dusting. Dust away excess flour.
Spread fat over the rectangle keep a 1/2? margin all around.
Roll rectangle into a tight roll, pressing sides to keep ghee inside intact.
Dust liberally with dough, place in chiller compartment of refrigerator for 15 minutes. Remove, roll back to a rectangle.
Brush with very little ghee.
Fold outer thirds onto central portion.
Brush with flour, return to chiller for 15 minutes.
Roll again, cut into desired shapes (rectangle, triangle, etc.).
Place on a greased baking sheet, brush with ghee.
Place in preheated oven at 200C for 15 minutes.
Reduce thereafter to minimum (50C or lower) for 10 minutes to allow drying out.
Remove place on racks till fully cooled, before storing in airtight container.