Roti is an Indian flat bread that is delicious with curry to mop up that sauce and those veggies. It's really simple to make too. You only need a few ingredients, although the dough does need about half an hour to rest. You can make the dough before you make the curry and then cook it once the curry is almost ready. Making it this way ensures that the roti are hot when served ready to be devoured.
Time: Ten minutes prep time, half an hour to rest and ten minutes to cook.
Serves: 16... Well, that is to say you get 16 pieces of roti. However many serves that is is completely up to you. I would say that would serve between 6-16. You just never know how hungry everyone is and they are quite moreish.
2 Cups of plain or wholemeal flour.
1 Tablespoon of oil.
A pinch of salt.
Three quarters of a cup of warm water.
Add the flour to a bowl.
Stir the salt and oil into the cup of water and then slowly add this to the flour.
Mix until it has formed a dough.
Kneed this dough for about five minutes and then set aside to rest for at least half an hour.
Once rested, form into 16 small sized balls- just a little smaller than golf balls. Any suggestions as to what is smaller than a golf ball??
Once this is done, grab your trusty rolling pin and some extra flour and roll each ball into a thin circle.
Heat a fry pan over medium to high heat.
Only fry each roti, one at a time. We are dry frying in this method because it's a little healthier and just as tasty.
You will know each one is ready because the pastry seems to puff a little and some parts may even burn slightly. This is normal. Make sure both sides are evenly cooked. It only takes about ten seconds per side.