Roti

    (2)
    45 min

    An unleavened pan fried bread from South Asia which is similar than pitta or naan. Ideally, I use the traditional roti pan called a tava. This version uses durum flour - the kind often used to make pasta - for its durability. If you can get to an Asian shop, look out for chakki atta, or stoneground wholemeal flour, to use instead.


    70 people made this

    Ingredients
    Serves: 12 

    • 450g (16 oz) durum wheat flour (Italian flour)
    • 1/2 teaspoon salt
    • 175ml (6 fl oz) water
    • 1 tablespoon vegetable oil

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes.
    2. Preheat an unoiled frying pan or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 20cm diameter round.
    3. Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.

    Note:

    Italian flour is made from coarsely ground durum wheat. You could also try a mix of strong wholemeal flour and strong white flour. Of course, your local Asian shop should have chakki atta, or stoneground wholemeal flour, which is ideal.

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