Wednesday, 23 January 2013


Moira Botha Dyer
750ml koekmeel
 5ml sout
60ml olie
water en
100g sagte botter/marg.
 Meng koekmeel en sout saam.
Voeg die olie by en vryf in met vingerpunte tot gelyk aan broodkrummels.
 Voeg net genoeg water by om 'n sagte deeg te vorm.
 Rol sowat 2cm dik uit op meelbestrooide oppervlak.
 Smeer die botter/marg oor die deeg en rol dan op soos 'n rolkoek.
 Bedek met 'n skoon teedoek en laat minstens 30min staan.
Breek stukkies deeg af en rol bolle so groot soos tennisballe.
 Rol elke bol sowat 2mm dik uit totdat dit omtrent so groot soos 'n bord is.
Braai in 'n verhitte pan (sonder olie) so 2min aan 'n kant of totdat goudkleurige spikkels daarop vorm. Dien warm op saam met kerrie.13/3/13

1 Tbs. yeast
1 tsp. sugar
1/2 cup warm water
1 3/4 cups flour; sifted
1/2 cup semolina
1/2 tsp salt
1 Tbs. ghee or butter
2 Tbs. plain yogurt
oil for frying
1. Mix the yeast with the sugar and water in a bowl or cup; let rise 10 minutes.
2. Put the sifted flour in a large bowl and stir in the semolina and salt.
3. Rub in the butter or ghee until it is well mixed.
4. Add the yeast mixture and yogurt; mix to form a dough.
5. Turn out on a lightly floured surface and knead for 10 minutes.
6. Place the dough into an oiled bowl and cover with a piece of oiled plastic wrap.
7. Leave to rise in a warm place for 1 hour or until doubled in size.
8. Turn out on to a lightly floured surface and knead for 1 minute.
9. Divide into 10 equal parts and shape each into a ball.
10. Flatten into disks with the palm of your hand.
11. Roll out on a lightly floured surface into 5 inch rounds.
12. Heat oil and cook 1 bread at a time.
13. Fry for about 1 minute and then turn.
14. Fry the second side for 30 seconds or until golden.
15. Drain on a paper towel.
NOTE: * The batturas should only be turned once in the oil. Turning too many times will make them oily.  * Batturas are best served hot  14/8/10 Helena



2 cups warm water
1 Tbsp. yeast
2 ts. sugar
4 1/2 cups flour
1 1/2 ts. salt
3 Tbsp. olive oil
1. Place 1/4 cup of warm water in a small bowl.
2. Add yeast and sugar; stir.
3. Let rest for 5 minutes.
4. Place flour, salt, and oil in a large mixing bowl.
5. Add yeast mixture and remaining water and mix until flour is completely mixed.
6. Knead dough on a lightly floured surface for 10 minutes.
7. Place dough in a well oiled bowl and oil the top lightly.
8. Cover and let rise in a warm place for 1 hour.
9. Turn dough out on a lightly floured surface and knead to remove any air bubbles.
10. Divide into 12 pieces and form each into a ball.
11. Roll out each ball to form a 6 inch disk.
12. Place on a baking sheet or pizza stone and bake in a pre-heated (500 F) for 5 minutes
14/8/10 Helena



1 ts. sugar
1 ts. yeast
2/3 cup warm water
1 1/2 cups flour
1 Tbsp. ghee
1 ts. salt
6 Tbsp. butter
1. Put the sugar and yeast in a small bowl with the warm water and mix until the yeast has dissolved; set aside.
2. Place the flour in a large mixing bowl.
3. Make a well in the middle of the flour, add the ghee and salt and pour in the yeast mixture.
4. Mix well to form a dough and adding more water if required.
5. Knead on a floured surface for 5 minutes or until smooth.
6. Cover and let rise in a warm place for 1 1/2 hours or doubled in size.
7. Turn dough out onto a floured surface a knead for 2 minutes.
8. Divide into 6 pieces and roll out into rounds about 5 inches wide.
9. Place the dough rounds onto a greased sheet of foil or a pizza stone and broil under a very hot
(500 F) pre-heated oven for 7 minutes.
14/8/10* Tammy's Somali Home**Helena