Roti's Thai pancakes
Asia's calling card - thin, crispy roti pancakes filled with tuna and broccoli with cheese and carrot sauce
Ingredients
| FOR THE BLINIS: |
| wheat flour 200 g |
| whole wheat flour 50 g |
| water 50 g |
| milk 50 g |
| vegetable oil 50 g |
| egg 1/2 pc |
| honey 10 g |
| salt 1/2 tsp. |
| FOR THE FILLING: |
| canned tuna 150 g |
| broccoli florets 100 g |
| FOR THE SAUCE: |
| melted cheese "Amber" 180 g |
| vegetable oil 50 g |
| butter 40 g |
| carrot juice 25 g |
| dried garlic a pinch |
| salt, black pepper to taste |
Instructions
Step 1
Mix both types of flour with salt. In a separate bowl, combine the water, milk, honey and half an egg. Then add the liquid ingredients to the dry ingredients, knead the dough, wrap it in clingfilm and leave it in the fridge for 2 hours.
Step 2
After this time, knead the dough and divide it into 6 parts. Roll each part into a ball, coat with vegetable oil, wrap in foil and leave in the refrigerator for another 1 hour.
Step 3
Prepare the filling. Pour boiling water over broccoli florets and boil for a couple of minutes. Then cover with cold water. Mash the tuna with a fork.
Step 4
On an oiled table stretch each ball of dough into a thin translucent pancake with your hands and place on a heated griddle. Put some broccoli and tuna in the middle of each pancake, envelope and fry until cooked.
Step 5
Prepare the sauce - in a bowl on a water bath combine melted cheese, vegetable and butter, dried garlic and stir until the mixture becomes homogeneous. Then add the carrot juice, salt and pepper and mix thoroughly.
Step 6
Serve Roti pancakes with warm sauce.
