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Easy Roat / Rote Recipe (Fiji Style) (Lord Hanuman Offering / Prasad)

Ingredients:

• 1 Cup Plain flour
• 2 Tbsp Sultanas
• 2 Tbsp Melted Ghee
• 3 Tbsp Raw Sugar ( Or According To Taste)
• 5 Tbsp Full Cream Milk ( Or Carnation Milk)
• 1 Cup Ghee For Frying

Method:

1) Soak sultanas in water for 5 minutes to stop them from bursting while frying.
2) Take your flour, add 2 tablespoons of ghee and mix it well. It should look like breadcrumbs.
3) Add sugar and sultanas and mix it well.
4) First, add 2 tablespoons of milk and start mixing. Then, add another 2 tablespoons of milk and continue mixing. At this stage the dough should start coming together. Now add 1 tablespoon of milk and need it to a smooth dough. The dough should not be sticky. Do not add all the milk at once, the amount of milk depends on how plump the sultanas have become and the type of flour used as well. You might use little bit less or more milk than I have used.
5) Divide the dough into 2 equal size pieces. Take one piece at a time and roll it into a ball, flatten it slightly , put it in the dish and repeat this with the remaining dough.
6) Now take a piece of cling wrap or glad wrap and spread it evenly on your bench top.
7) Take one dough at a time, put it on the plastic wrap and flatten it into a round shape.
8) Repeat this with the remaining dough.
9) To fry the roat, take a fry-pan, add ghee and heat it on low heat until the ghee gets hot.
10) Add roat one at a time and fry it for 5 minutes moving it from side to side or until you get a light brown colour and the roat is cooked through.
11) Turn it over and cook it for a further 5 minutes, moving it from side to side.
12) Take it out, shake the excess ghee off and drain it on some paper towel.
13) Repeat this with the remaining dough.
Enjoy.

Ce week-end aura lieu au château de la Groulaie à Blain, un festival dédié aux cow-boys, aux indiens et aux véhicules de collection. Mais commémoration oblige, une exposition dédiée à la guerre 14-18 sera également proposée au public. C'est Jean-Luc Gaignard  qui est à la manoeuvre. 

Le reportage de Pierre-Erik Cally, François Bobet et Sophie Boismain.

Interviews de Jean-Luc Gaignard et Laurence Morin.

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