Roti with curry on plate

Roti

Name: Roti
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 115g self raising flour; 115g wholemeal plain flour; 1½ tsp salt; 3 tbsp vegetable oil plus extra for frying; 2 tsp butter for frying

Esther Clark

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Serves 6

Easy

Prep: 10 mins

Cook: 10 mins

(plus 30 minutes resting)

A star rating of 4.1 out of 5.12 ratingsRate

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Use homemade rotis to mop up a delicious curry sauce. These easy Asian flatbreads puff up in the pan and are perfect for grabbing handfuls of a filling veggie masala

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

115g self raising flour
115g wholemeal plain flour
1½ tsp salt
3 tbsp vegetable oil

plus extra for frying
2 tsp butter

for frying

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Nutrition: per serving

kcal193
fat7g
saturates1g
carbs27g
sugars0.4g
fibre3g
protein4g
salt1.41g

Method

step 1

Sift both flours and salt into a large mixing bowl. Add 1 tbsp of the oil and 175-200ml warm water and bring together to make a soft but not too sticky dough. If it feels a little wet, add a bit more flour.
step 2

Tip the dough onto a lightly floured worktop and knead for 4-5 mins or until smooth and elastic. Set aside in a lightly oiled bowl for 30 mins.
step 3

Divide the dough into six equal-sized pieces (weigh each piece for accuracy if you like). Using a rolling pin roll each one into a thin circle about 18-20cm wide.
step 4

Heat a little of the remaining oil and butter in a heavy-based pan over a high heat. Once foaming, add the rolled out roti, one at a time, and cook for 1-2 mins on each side or until speckled golden brown and beginning to puff up. Set aside on a warm plate until ready to eat.

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A star rating of 4.1 out of 5.12 ratings

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