Recipe Ingredient
- 600g flour, sifted
- 1 tsp salt
- 200-250ml water
Instructions
- Put sifted flour and salt in a large mixing bowl. Add in enough water to make a stiff and pliable dough. Knead until smooth and slap the dough until elastic. Leave aside to rest for 2-4 hours covered with a damp tea towel.
- Heat a heavy cast iron griddle or non-stick pan over a moderately low heat. Take a handful or a lump of the dough in one hand and press and rub it quickly yet lightly in a circular motion onto the griddle or pan to make a thin paper-like sheet. Always cover the popiah skins with a damp tea towel until required. Repeat until all the dough is used up. (It takes constant practice to achieve the right technique of making the popiah skin.)