Roti Bread

A soft, flaky, unleavened bread that the Farians of Lurelin Village eat alongside their spicy stews and curries. While flatter than what one would normally think of when they hear the word "bread", it's no less filling than the usual Hylian fare and can be used to wrap up meals to eat on the go.

Ingredients

3 cups of Tabantha wheat flour
1 tsp of sugar
2 tsps of baking powder
1 1/2 of sea salt

1 tbsp of ghee
1 1/4 cups of warm water
1 1/3 cups of shortening
1/4 cup of ghee for basting

Directions

1) Whisk together the flour, sugar, baking powder, and salt in a bowl.
2) Make a small mound in the dry mix, then add the tablespoon of ghee and the warm water.
3) Knead the dough for 30 seconds to a minute until soft and sticky.
4) Divide dough into 6 equal parts and let rest for 15-30 minutes.
5) Liberally flour a cutting board, then roll out one of the dough pieces into about a 6-inch circle. Rub about 1 tablespoon of the shortening onto the surface of the circle, then sprinkle on a little flour.
6) Slit open the dough from the center out and roll clockwise into a cone. Push the bottom and top ends of the cone inwards, then bast with the ghee and cover with a damp cloth.
7) Repeat the process with the other pieces of dough, then allowed the covered dough cones to rest for at least 2 hours.
8) Once ready, heat a griddle on medium heat.
9) Flatten and roll out each cone so that they make 10-inch circles that thin a the edges.
10) Gently place the circles on the griddle, and heavily bast the tops and edges of the dough with the remaining ghee.
11) Cook until air bubbles appear at the top of the dough, then flip over and cook until just browned.
12) When all the roti has been cooked, place them in a clean bowl with a lid and vigorously shake to form the torn shirts. Serve warm.

Preparation Time

2 hours 45 minutes

Cook time

15 minutes

Total time

3 hours

Yield

6 servings

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Unlike many other Hylian bread recipes, this particular recipe calls for the use of "ghee", a term that's no doubt alien to a Hylian that does not hail from the shores of Faron. Ghee is actually a special kind of clarified butter made from the milk of cattle that is continued to simmer long after the butter-making process is completed. It has been reported to have a more aromatic and nuttier flavor than regular butter, and the Farians have long used it to make all kinds of baked treats.