How to make Indian pancakes

Ingredients

270g low-gluten flour, 30g high-gluten flour, 45g ghee, 250g flake margarine, 150g water Gram

Method

Mix high flour and low flour, ghee and water, mix to form a dough, and knead until the surface of the dough is smooth and even. Wrap the dough with plastic wrap and rest for 20 minutes.

Wrap the sheet of maqilin tightly with plastic film and roll it into a sheet.

Use a rolling pin to roll the relaxed dough into a rectangular shape. The width of the rolled out dough should be the same as the width of the margarine, and the length should be three times the length of the margarine.

Place the maqilin in the middle of the dough sheet, and fold the dough sheets on both sides to wrap the maqilin. Then pinch the edges, roll out the dough, fold it in four like folding a quilt, tap the surface of the dough gently with a pressing pin, and roll it out again. Repeat 3 times. Wrap the dough tightly with plastic wrap and let rest for 20 minutes.

Roll out the three-folded dough piece and roll it into a dough piece. Roll up the dough sheet starting from the longer side. Wrap the rolled roll in plastic wrap and chill in the refrigerator for 30 minutes.

Divide the relaxed noodles into small equal portions. Shape each portion into a long strip, then spirally place it together and compact it. Then roll it into a thin piece.

Preheat the oven to 175 degrees and bake for 5 minutes.