Preparation & Storage
- To make delicious and authentic rotis...Blend 200g East End Cornmeal Fine with 100g East End Cornmeal Coarse. Gradually add just enough cold water to make a stiff dough. Knead dough for 3-4 minutes and place in bowl. Leave in fridge for 1/2 hour. Divide dough into 4 or 5 evenly sized balls, take each ball and roll it out to desired thickness (usually 2-4mm). Meanwhile heat your tawa, hot plate or frying pan over a medium heat. Put 1-2 teaspoons East End Sunflower Oil into saucepan and gently heat each roti, turning several times, until golden brown. East End Cornmeal Roti are delicious with East End Sag and many other East End dishes.
Once opened store contents in an airtight container under cool dry conditions.