August 14, 2010
- Prep: 30 mins
- Cook: 20 mins
- Yields: 20 - 25 pieces
1Mix all the ingredients then add warm water gradually, kneading until you have a dry, smooth dough. (OR put all ingredients in a food processor and knead with the dough hook for about 2 minutes. Take out the dough and knead it a little by hand, mixing in little pieces of dough that did not combine.)
2Break the finished dough into golf ball sized pieces.
3Smooth the balls using your hands.
4Dust each ball with flour and using a rolling pin spread evenly into circles that are about 6 -7 inches in diameter.
5Heat a shallow frying pan, place roshi on the pan and flip using a flat ladle until both sides are cooked to your liking.