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Roti Cook Vegan Cook

ROTI

Delicious, easy to make flatbreads. Perfect for scooping up dhal and curries.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6
Ingredients Equipment Method Notes

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)

Equipment

  • Heavy duty frying pan / or a cast iron griddle
  • Rolling Pin

Method
 

  1. Mix the flour, salt, cumin and onion seeds along with the dried chili flakes.
  2. Stir in the coconut if using
  3. Add the oil and enough of the water to make a soft, but not sticky dough. Add more water if you need it.
  4. 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.
  5. 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.
  6. Turn it over and fry for another 30 seconds until it's speckled brown on the other side.
  7. 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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