11 December

Just ask

Who said Oreste likes sweet more than salty food?
Who said that?
Maybe it is, though, because she only proposes sweet recipes?
And therefore, if you think she prefers sweet because she only proposes sweet recipes...she must love sweet more than salty?

Lies! Outrage! Vile!

How could you assume this so quickly?
Why didn't you just...ask her?
Why didn't you go to the source for the truth?
Sometimes it's so easy, to tell the truth from false: you just have to ask.

So we asked her for you:
Oreste's craving depends on the days and times of the day, but she loves to eat, period!

So, to clear up these rumours, today she decided to give us the recipe for a SPECTACULAR dish:

ගෝදම්බ රොටිය - Godamba roti

A layered bread/piadina/focaccia, crispy and soft, perfect for accompanying vegetables and meat, for being stuffed or eaten simply like this, freshly made, as Oreste prefers it.

Ingredients for about 10 pieces:

• 500g flour
• 260 ml water
• 1/2 teaspoon of salt
• oil (enough to grease while resting and then later to form the roti)

In a bowl, put flour and salt, mix, and then slowly add the water. Knead for a few minutes so that the flour absorbs the water well and a soft, firm ball of dough is formed.

1st REST: Spread the dough ball with oil, cover it and let it rest for 2 hours.

After the resting time is up, knead for a few more minutes and then divide the dough into 10 pieces and form into balls.

2nd REST: spread the balls with oil and cover with a wet cloth (not in contact with the dough) and let it rest for half an hour (you can let it rest only half an hour or a few hours, or why not? all night: remember the wet cloth, so they don't dry out).

COOKING:
grease the work surface, take a ball and roll it out (with the rolling pin, but it's very easy to roll it out with your hands too) until it's very thin (yes, it becomes almost transparent).
Grease the surface of the rolled out dough and fold it into 3.
Grease a little more and fold again into 3 (lengthwise).
Roll the dough on itself and form a swivel.
Flatten the roll and roll it out like a piadina.
Bake a few minutes per side in a hot pan until golden brown and cooked through.

Taste immediately.

The secret is the oil. The dough should be greased and folded so layers can be formed, which is the main feature of this dish (besides the goodness). At each fold, make sure that there is, even very little, oil in between. You can fold it as you wish, even roll it up immediately: it will be good anyway.

Enjoy your meal!