Roti originates in India and is commonly made to accompany a good curry. It is a flatbread and is enjoyed universally. The secret to making a good roti is the dough, and making sure you don’t over-knead when preparing. Also the heat of the pan is important – too hot and it burns, not hot enough and the consistency changes. A medium heat is the perfect temperature.
- 2 cups flour
- 4 TBSP melted butter plus extra for brushing the rotis
- 1 cup boiling water
- pinch of salt
In a mixing bowl, sift the flour and the melted butter. Pour in the boiling water and mix using a fork or wooden spoon. When the mixture is cool enough, knead with your hands to form a soft dough. If the dough is not soft enough add a dribble of butter.
Heat a non-stick frying pan on medium heat. Break the dough into 8 small pieces and roll into balls. Flatten the ball with your hand and roll out into round discs on a lightly-floured surface.
You are never going to get a perfect circle every time, but practise makes perfect. Place the roti in the pan and toast on either side until it starts to bubble. Brush with butter on both sides as you are toasting. It takes about one minute to toast the roti.
Enjoy with curry or with a generous smear of butter.
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