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.
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.
I made these today while I waiting for the potato farls I was also cooking to finish. I didn't have durum wheat or anything else fancy, so just used plain white flour. They came out lovely! I found it hard to bring the mixture together despite really getting in there and smashing it together with my fingers, so had to add a touch more water. Then I added too much water and the mix was too sticky, so I just added a touch more flour. Then I completely ran out of flour, and had to lubricate the work surface with sunflower oil instead of flour to stop the dough sticking. Whatever. In the end it worked, and worked beautifully! I made two big roti, spreading butter over each one near the end of cooking then flipping it to cook the other side. The rest of the dough I put in an airtight tub and I'll make more roti tomorrow. Cannot wait! - 30 Jun 2013
i love it a lot . i nearly have it every day. - 26 May 2016
the measurements in this is wrong. one cup of water is needed, not 3/4. this will make for a more tender roti. also no oil is needed for good roti. use any type of flour you want. don't over cook.. 30 seconds on each side is fine... otherwise when they cool, they turn really hard. good luck - 20 Mar 2008 (Review from Allrecipes US | Canada)