Roti (Indian Flatbread)
These Indian flatbreads are super quick to make and utterly delicious. They are the perfect accompaniment to my Dhal and Chana Masala recipes and only take minutes to prepare. Practise makes perfect when it comes to frying them – I just put a smear of oil in the pan at the most and I don’t have the heat up too high either. The first one is always the worst – so that one belongs to the Chef! Happy munching while you cook the others!
Enjoy! xxx
ROTI
Delicious, easy to make flatbreads. Perfect for scooping up dhal and curries.
Equipment
- Heavy duty frying pan / or a cast iron griddle
- Rolling Pin
Ingredients
- 300 g self-raising flour
- 1/2 tsp salt
- 1 tsp black onion seeds OR nigella seeds
- 2 tsp cumin seeds
- tsp crushed dried chilli flakes
- big handful desiccated coconut TOTALLY YUMMY BUT OPTIONAL
- ml warm water (not hot)
Instructions
- Mix the flour, salt, cumin and onion seeds along with the dried chili flakes.
- Stir in the coconut if using
- Add the oil and enough of the water to make a soft, but not sticky dough. Add more water if you need it.
- Divide the dough into six equal pieces and using a rolling pin, roll each one into a thin circle. Aim for about the thickness of a 10-pence piece.
- Heat a little oil in a heavy duty frying pan or a griddle and once hot (keep an eye on it) fry the first roti on one side until it puffs up and is speckled brown on the underside.
- Turn it over and fry for another 30 seconds until it's speckled brown on the other side.
- Lift from the pan using metal tongs and allow the roti to cool for a few seconds then wrap it in a clean tea-towel while you make the rest of the roti.
Notes
TOP TIP:
Roti don't keep well, so only cook as many as you need and pop the other dough balls into a freezer bag and freeze until needed. I usually take a ball out of the freezer in the morning so that the dough is defrosted in time for lunch or dinner. PERFECT!
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