Recipe Ingredient
- 600g plain flour
- 1 tsp salt
- 200ml water
Instructions
- Mix flour, salt and enough water to make a sticky, soft dough. Beat till smooth then slap dough till elastic. Cover with a damp tea towel. Leave to rest for 2-4 hours.
- Heat a heavy cast iron griddle over a moderate heat. Rub the surface lightly with a piece of oiled cloth. Take a handful of the soft dough and rub quickly and lightly across the pan to make a thin round shape of a desired size. Cook the dough on a moderate heat until the popiah skin can be easily peeled off the pan (this process takes about a few seconds.)
- Lift the popiah skin of the griddle and stack each one. Always cover the popiah skins with a damp tea towel until required.
