Round, yeast free, flat bread. I’ve toyed with my roti recipe for years and have finally cracked it. My roti mixture don’t require any resting and when cooked the end result is soft, stretchy, chewy bread which is perfect for mopping up curries and ready in minutes.
Makes 8 medium sized roti’s
1 cup of plain flour
1 tsp sea salt (optional)
1 tsp of oil (rapeseed, coconut, olive oil are good)
1/2 cup of boiling hot water
A nob of coconut oil for spreading
A sprinkling of flour for rolling
Prep: 10 mins Cook Time: 20 mins Ready In: 30 mins
Info: When one roti is in the pan, roll out the next one so that it can do straight in when the first one is cooked. Also coconut oil is solid when cold but once in contact with the warm dough it will start to melt.
- Mix the flour, sea salt, oil and boiling hot water. (Be careful – this is a job for the wooden spoon!)
- Form a large ball with the dough and knead. (I do this for about 5 mins until the dough is soft, springy and a bit like play doh)
- Roll out on a floured surface and spread the coconut oil onto the dough
- Fold the dough into itself. You can do this a number of ways but generally I roll the dough into a log. Think Swiss rolls…
- Heat a pan (medium to high heat)
- Cut the log into 8 equal pieces
- Take each piece into the palm of your hand and roll into balls
- Roll out the first ball as thinly as possible
- Place into the hot pan and leave for no more than 10 secs or until bubbles start to form in the bread
- Flip, leave for around 5 secs and remove from the pan
- Repeat until all balls are been cooked
- Serve immediately
I like to use part wholemeal, part plain flour (60/40) to make my roti’s even more wholesome but of course it is your choice. I also make my roti’s ahead of time and cover them with a tea towel, re-heating when ready for them however they are best straight from the pan.
Steps in pictures